Cheddar Bacon Ranch Chicken Melt

Crispy • Cheesy • Full of Ranch Flavor

 Ingredients

• 8 slices Texas toast (or thick white bread)
• 2 large boneless, skinless chicken breasts
• Salt and pepper, to taste
• 8 slices cheddar cheese
• 6–8 slices cooked bacon
• ½ cup ranch dressing
• 2 tbsp butter (for grilling)
• Optional: lettuce, tomato slices, pickles

Instructions

 Prep the Chicken

1. Slice chicken breasts in half horizontally to make thinner cutlets.
2. Season both sides with salt and pepper.
3. Cook in a skillet over medium heat until golden brown and cooked through, about 4–5 minutes per side. Set aside.

 Assemble the Sandwich

1. Spread ranch dressing on one side of each bread slice.
2. Layer chicken, cheddar cheese, and bacon on 4 slices of bread.
3. Top with remaining bread, ranch side down.

 Grill the Sandwich

1. Heat a skillet or griddle over medium heat and melt a little butter.
2. Grill sandwiches 3–4 minutes per side, pressing slightly, until bread is golden and cheese is melted.

 Serve

• Slice in half and serve hot.
• Optional: add lettuce, tomato, or pickles for extra crunch.

 Tips

• Use thick bread so it holds the chicken and cheese without getting soggy.
• Cook bacon until crispy for extra flavor.
• Can make ahead: assemble sandwiches and refrigerate, then grill when ready.