Chicken, Bacon and Ranch Subs

We are BIG sub people. Big sandwich people. Big sub sandwich people. Big sandwich su- you get it.

How can you not be when it’s seasoned and seared chicken tenders, crispy bacon, crisp lettuce, Swiss cheese, pepperoncini and loads of ranch dressing. Sorry, no. Yes. It’s basic human happiness. And everyone makes this on the regular, I know. But I’ll show you what I do. For when you make it tonight or for lunch today or breakfast in 15 minutes.

Listen, I don’t make the rules.

For the chicken I went with tenders. You can use sliced breasts if that’s what you have. Even thighs! Thighs are supreme.

But let’s marinate this in a mix of oil, lemon juice, garlic and onion powder, RANCH SEASONING (glory), Italian seasoning and a little salt. Just let that resty rest. (sorry)

Seared! Four minutes on one side, three on the other. You dig?

This is a slopped sort of thing. I tried to slice, ended up chopping. Slopping.

Let’s forget I wrote any of that just now.

Hiiiiiii it’s my favorite. Toasty subs, tender chicken, all the bacon (I used pre-cooked on weeknights – don’t hate it!), romaine, sliced swiss, fresh tomatoes and tangy pepperoncini to add that kick! And plenty of ranch for drizzling. I make my own with buttermilk and mayo plus ranch seasoning. But use your fave. (not fav)

Every bite is pure pleasure. All the texture, the savory chicken, the acidic accents. The RANCH. I’ll never quite ranch. You know this by now.

Please put your face in that.

Chicken, Bacon and Ranch Subs

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Ingredients

• 4 Tbs. Extra virgin olive oil
• 1/2 lemon, juiced
• 1 Tbs. Garlic powder
• 1 Tbs. Onion powder
• 1 Tbs. Ranch seasoning
• 1 Tbs. Dried Italian seasoning
• Pinch of salt
• 5 chicken tenders
• 4 hoagie buns, lightly toasted
• 10 pieces crisped bacon
• One tomato, thinly sliced
• 6-8 pieces romaine lettuce
• 1/2 cup pepperoncini peppers (from a jar)
• 4 Swiss cheese slices
• Ranch dressing to drizzle

Instructions

1. In a bowl, combine the oil, lemon juice, garlic and onion powder, the ranch seasoning, Italian seasoning and a pinch of salt. Whisk well, then add the chicken. Gently toss to coat, and let this marinate for an hour, up to as long as you want.
2. Heat a wide skillet over medium high, then add the chicken in a single layer and sear on one side for 4 minutes. Flip and sear for three more minutes, until nicely browned all over. Let the chicken rest on a cutting board for five minutes, then slice into small strips or chunks.
3. Then load them up! Spoon the ranch over the bottom toasted hoagie bun, then pile on the chicken, bacon, lettuce, tomato, pepperoncini, cheese and plenty of ranch for drizzling.
4. Serve immediately!

7.8.1.2

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https://bevcooks.com/2025/04/chicken-bacon-and-ranch-subs/

This week! I dare you.