Chicken Bacon Ranch Baked Subs (Printer-Friendly)

Tender chicken, crispy bacon, gooey cheese, and creamy ranch layered on golden sub bread for the ultimate baked sandwich.

# What You'll Need:

→ Bread Base

01 - 2 French bread loaves, each approximately 30 cm in length, sturdy crust preferred

→ Chicken Filling

02 - 600 g boneless, skinless chicken breasts, diced into 2.5 cm cubes
03 - 1 tablespoon Cajun seasoning blend
04 - 1 tablespoon ranch seasoning mix
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked paprika
07 - 0.5 teaspoon fine sea salt
08 - 0.5 teaspoon freshly ground black pepper

→ Cheese and Toppings

09 - 300 g shredded Colby cheese
10 - 200 g cooked bacon, chopped, patted dry of excess grease
11 - 3 green onions, thinly sliced (optional)

→ Sauces and Garnishes

12 - 100 ml ranch dressing, plus extra for drizzling
13 - 3 tablespoons salted butter, melted
14 - 2 tablespoons bacon grease or neutral oil
15 - 1 tablespoon finely chopped fresh parsley
16 - 0.5 teaspoon dried parsley
17 - 0.25 teaspoon garlic powder

# Steps to Follow:

01 - Preheat oven to 190°C. In a large bowl, combine diced chicken with Cajun seasoning, ranch seasoning, garlic powder, smoked paprika, salt, and black pepper. Toss to evenly coat all pieces.
02 - Heat bacon grease in a large skillet over medium heat. Add seasoned chicken and cook 7–8 minutes, stirring occasionally, until fully cooked through and lightly golden. Set aside.
03 - Slice French bread loaves in half lengthwise. Using hands, gently hollow out some bread from the centre of each half to create space for fillings. Place bread halves, cut side up, on a lined baking tray.
04 - Mix together melted butter, 0.5 teaspoon dried parsley, and 0.25 teaspoon garlic powder. Brush mixture over the cut surfaces of the bread.
05 - Spread a thin layer of ranch dressing over each bread half. Sprinkle a third of the shredded Colby cheese over the base. Distribute cooked chicken evenly on top, followed by chopped bacon.
06 - Layer the rest of the shredded cheese and scatter sliced green onions if using. Drizzle additional ranch dressing if extra creaminess is preferred.
07 - Bake the loaded bottom halves of bread in the preheated oven for 10–12 minutes until the cheese is fully melted and bread edges are lightly crisp.
08 - Remove tray from oven. Place the top bread halves onto the sandwich. Brush tops lightly with melted butter and sprinkle with chopped fresh parsley. Return to oven for 2 minutes more.
09 - Remove from oven, transfer to cutting board, and slice sandwiches into desired portions. Serve warm.

# Extra Suggestions:

01 - Lightly toasting the bread with butter and garlic before assembling helps prevent sogginess.
02 - Prepare the chicken and bacon ahead for quicker assembly, but bake just before serving for the crispiest texture.
03 - Experiment with alternate cheeses like Monterey Jack or Pepper Jack for variety.
04 - Leftover portions can be wrapped in foil and stored in the refrigerator for up to 2 days; reheat in the oven at 175°C for best results.

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