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Chicken Bacon Ranch Sandwich Melts

Juicy chopped chicken is lightly coated in creamy homemade ranch, then layered with crispy bacon, provolone, pepper jack, and finely chopped pickles. Everything gets tucked between thick slices of buttered bread and toasted in a skillet until golden, crunchy, and aggressively cheesy.
Print Recipe
Chicken Bacon Ranch Sandwich Melts
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes

Ingredients

For the Chicken

  • 1 ½ pounds boneless skinless chicken breasts
  • 1 tablespoon avocado oil plus more as needed
  • kosher salt + black pepper

For the Ranch

  • ½ cup mayonnaise
  • ¼ cup sour cream
  • ½ cup buttermilk
  • 1 tablespoon lemon juice
  • 1 teaspoon dried parsley
  • ½ teaspoon dried dill
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • Salt to taste
  • 1 tablespoon chopped chives optional

For the Melts

  • 8 slices Texas toast or thick-cut sandwich bread
  • bacon cooked until crispy
  • 4 slices provolone cheese
  • 4 slices pepper jack cheese
  • neutral oil
  • ¼ cup finely chopped kosher pickles patted dry, optional
  • Extra ranch for serving

Instructions

  • In a small bowl or jar, stir together the ranch ingredients until smooth. Taste and add salt as needed, then refrigerate until ready to use.
  • Pat the chicken dry, then season both sides with salt and black pepper.
  • Heat avocado oil in a large skillet over medium heat. Add the chicken and cook for about 5–7 minutes per side, or until golden brown and the internal temperature reaches 165°F. If the chicken breasts are thick, reduce the heat slightly and cover the skillet for a few minutes to help them cook through without burning.
  • Transfer the chicken to a cutting board and let it rest for 5 minutes. Chop into small bite-sized pieces. Toss the chopped chicken with 1–2 tablespoons of the ranch, just enough to lightly coat it.
  • Wipe out the skillet if needed and reduce the heat to medium-low. Brush each side of bread with oil.
  • Build each melt with one slice of bread, oil-side down, followed by provolone, chopped chicken, bacon, a light drizzle of ranch, chopped kosher pickles, pepper jack, and the second slice of bread, oil-side up.
  • Add the sandwiches to the skillet and cook for 3–4 minutes per side, or until the bread is golden brown and crisp and the cheese is melted. Work in batches if needed.
  • Let the melts rest for 1–2 minutes, then slice and serve with extra ranch for dipping.

Notes

For a no-pickle version, leave the chopped pickles off and add crispy fried onions or crushed kettle chips for crunch.
If your chicken breasts are very thick, slice them in half horizontally before cooking so they cook faster and stay juicy.
For extra melty sandwiches, cover the skillet with a lid for the last minute of cooking.
Servings: 4