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This filling loaded sub is now our weekend lunch go-to that wins over even the fussiest eaters. Mixing grilled chicken with crunchy bacon and crisp veggies makes a restaurant-worthy sandwich that's actually really easy to throw together at home.
I came up with this sandwich when friends dropped by unexpectedly, and now everyone asks for it whenever we get together. Chopping everything makes sure you get all the flavors in every single bite.
Ingredients
- Boneless skinless grilled chicken thighs: They're juicier and stand up better to the other stuff. The dark meat stays tender and gives more flavor.
- Crispy thick cut bacon: Gives that smoky crunch we all love. Try to find bacon with nice streaks of fat for best taste.
- Fresh tomato slices: Add that juicy tang. Pick ones that are ripe but still firm enough to chop.
- Shredded lettuce: Brings that necessary crunch. Go with iceberg for the best snap in each bite.
- Shredded mozzarella cheese: Adds a soft, mild creaminess without taking over. The fresh kind melts beautifully.
- Toasted sub rolls: They're the perfect holders for all this goodness. Find ones with a bit of crunch outside but softness inside.
- Ranch dressing: Pulls everything together with its creamy zip. Don't cheap out here - good ranch makes a big difference.
- Salt and pepper: The basics that make everything else taste better.
- All-purpose BBQ rub: Gives everything more depth. Pick one that's got both sweet and savory notes.
Step-by-Step Instructions
- Season and Grill the Chicken:
- Cover chicken thighs completely with BBQ rub. Toss them on a medium-high heat grill, flipping now and then until they hit 165°F inside. This usually takes around 6 minutes each side, but thicker pieces need longer. Let them sit for 5 minutes before you chop them up.
- Prepare Bacon and Rolls:
- Fry bacon in a pan over medium heat for about 10 minutes until it's nice and crispy but not burnt. Put it on paper towels to drain. While that's happening, cut your sub rolls down the middle and toast them until they're golden but still soft in the middle.
- Create the Filling:
- Spread shredded lettuce on a big cutting board. Put your grilled chicken, bacon pieces, and tomato slices on top. Take a chef's knife and rock it through everything until it's all mixed up but you can still tell what's what. This way, you'll get all the flavors in every bite.
- Season and Dress:
- Throw some salt and pepper all over your mixture. Scatter the shredded mozzarella on top and drizzle ranch dressing across everything. The warm chicken and bacon will start to melt the cheese a little.
- Final Mix and Assembly:
- Chop through everything one more time to mix in all the seasonings and dressing. This last chop makes sure the flavors spread everywhere. Scoop big portions onto each toasted roll, pressing down gently so it stays put.
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The bacon really makes this sandwich special. I found that chopping it with everything else lets its smoky taste spread throughout the filling. This creates a much better flavor than just laying bacon strips that might pull out when you take a bite.
Make-Ahead Options
You can mix up the filling a day early and keep it in the fridge in a sealed container. Just don't add it to the bread until you're ready to eat or it'll get soggy. When it's time to eat, you can enjoy the filling cold or warm it up a bit before putting it on freshly toasted rolls. This works great for busy nights or packed lunches.
Substitution Ideas
These subs are super flexible. Grab a rotisserie chicken from the store to save time instead of grilling your own. Turkey, ham or even roast beef work just as well as chicken. Want to skip meat? Try grilled portobello mushrooms and avocado. You can even make them totally vegan with plant-based bacon and vegan ranch without losing the awesome flavor mix.
Serving Suggestions
These loaded subs go great with crunchy chips, a quick side salad, or some fresh fruit to round out your meal. For something heartier, add potato salad or coleslaw on the side. When you've got friends over, try setting up a DIY sandwich station with the chopped filling plus extra toppings like pickles, different cheeses, and various sauces so everyone can make their perfect sandwich.
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Frequently Asked Questions
- → Could I swap the chicken for something else?
Absolutely—you can use rotisserie chicken, grilled breasts, or any cooked chicken you like best.
- → What’s the best way to add spice?
Just toss in diced jalapeños, or mix in your favorite hot sauce for extra zing.
- → Which type of cheese tastes best here?
Mozzarella is a great pick, but cheddar or pepper jack add boldness too.
- → Can I make this sub ahead of time?
Sure! Prep the filling and keep it separate from the bread. Assemble when you're ready to enjoy.
- → What dressings work in place of ranch?
Try swapping it with blue cheese, regular mayo, or even a punchy spicy aioli.