Chicken Bacon Ranch Baked Subs
Chicken Bacon Ranch Baked Subs are loaded with perfectly seasoned bites of chicken, crispy bacon, gooey melted cheese and creamy ranch dressing baked on French bread!
A COMFORT FOOD SUB RECIPE
These Chicken Bacon Ranch Baked Subs are perfect when you want to change up dinner time. I also like serving these when I’m hosting a casual get together. They’re easy to make and fun to serve. Just slice it up and let everyone grab a section! Put out some bowls of chips and watch these get gobbled up! Because who doesn’t love the chicken, cheese, and bacon?
FREQUENTLY ASKED QUESTIONS:
This recipe can easily be cut in half if you don’t need as much. If everyone wants a 6-inch sub, this recipe would serve 4 people but it can be cut into thirds to serve 6. If you want to make it more of an appetizer, you can cut each sub into 6 pieces each.
No problem! Don’t like ranch? Just skip the ranch dressing and ranch seasoning. The subs will still be delicious.
Lightly toasting the bread with butter and garlic before adding toppings helps prevent it from becoming soggy.
Feel free to experiment with other cheese blends like Monterey Jack or Pepper Jack for added flavor.
Add vegetables like diced tomatoes, onions, spinach, or jalapeños for extra flavor and texture.
Whatever kind is easiest for you. I seasoned and cooked up the chicken for this recipe but if you need to make these quicker, pick up a store bought rotisserie chicken and season it then continue with the rest of the recipe.
You can prepare the ingredients (cook chicken and bacon) in advance, but assemble and bake the sandwich just before serving to keep the bread crisp.
A side salad for a lighter option, chips, fries, or roasted potatoes for a hearty meal, veggie sticks with ranch dressing for dipping.
Wrap leftover sub portions tightly in foil and refrigerate for up to 2 days. Reheat in the oven at 350°F (175°C) until warmed through for the best texture.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- foot long sub loaves– I think French bread works great but other loaves could work. A baguette, ciabatta, or hoagie roll would all work. Choose a bread with a sturdy crust to hold the toppings and prevent sogginess.
- boneless, skinless chicken breasts– diced into 1-inch cubes. Or, you can use shredded rotisserie chicken for convenience, season the chicken however you like and then toss them together to make these subs faster.
- cooked bacon– Be sure to pat the bacon with paper towels to remove any excess grease before adding it to the sub. You could also use the store bought bacon pieces.
- bacon grease– if you don’t have bacon grease, you can use oil. I liked using the grease since it’s a great way to take advantage of the leftover grease from cooking up the bacon.
- shredded Colby cheese– Keep an eye on the sub while baking to ensure the cheese melts perfectly without over-toasting the bread.
- salted butter
- Cajun seasoning– I like Slap Ya Mama or Tony Chachere’s seasoning, but whatever brand you have on hand will work. If you don’t want to use cajun seasoning, you can use your favorite seasoning blend. I would add a bit of paprika though to give it a little color.
- garlic powder
- ranch seasoning– Make Homemade Ranch Seasoning or grab a packet at the store
- smoked paprika – you can use regular paprika if needed
- salt and pepper
- ranch dressing– use your favorite bottled dressing or make some Homemade Ranch.
HOW TO MAKE CHICKEN BACON RANCH BAKED SUBS
Preheat the oven to 375F degrees. In a large mixing bowl, mix cubed chicken breast, Cajun seasoning, ranch seasoning, garlic powder, smoked paprika, salt, and black pepper. Toss together until all chicken is fully coated.
In a large skillet, add in bacon grease and seasoned chicken. Over medium heat, cook chicken until fully cooked.
Cut the French loaf in half lengthwise and place the halves on a baking sheet. Scoop out a little of the bread from the middle of each loaf half, this will create little boat to help hold all the toppings. Mix the melted butter with garlic powder and dried parsley. Brush this mixture on the cut sides of the bread. Spread a layer of ranch dressing on each bread half.
Sprinkle shredded cheese over ranch dressing. Distribute the cooked chicken over the cheese layer.
Next, add bacon on top of the chicken. Add remaining shredded cheese and green onions, if using.
Bake the bottom half of the sandwich in the preheated oven for 10–12 minutes, or until the cheese is melted and bubbly and the bread is slightly crispy. Remove from the oven and drizzle with extra ranch dressing if desired.
Place bread top on the sandwich, brush melted butter on the bread, and add chopped parsley. Place back in oven for 2 minutes.
Remove from the oven and slice into portions and serve warm.
CRAVING MORE RECIPES?
Chicken Bacon Ranch Baked Subs (+Video)
Ingredients
For the chicken:
- 3 boneless, skinless chicken breasts, diced into 1-inch cubes
- 1 Tablespoon cajun seasoning (like Slap Ya Mama or Tony Chachere’s)
- 1 Tablespoon ranch seasoning
- 1 teaspoon smoked paprika (can use regular)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup bacon grease (leftover from cooking bacon, can use oil)
To assemble subs:
- 2 foot long sub loaves (one large French bread loaf works too)
- 3 Tablespoons salted butter, melted
- 1 Tablespoon garlic powder
- 1 teaspoon dried parsley
- ½ cup ranch dressing
- 1 ½ cups shredded colby cheese
- 7 slices cooked bacon (cut in half after cooked)
- 2-3 green onions, sliced (optional)
For optional topping:
- 3 Tablespoons melted butter
- 1 teaspoon dried parsley
Instructions
- Preheat the oven to 375F degrees.
- In a large mixing bowl, mix 3 boneless, skinless chicken breasts, diced into 1-inch cubes, 1 Tablespoon cajun seasoning, 1 Tablespoon ranch seasoning, 1 teaspoon smoked paprika, 1 teaspoon salt and ½ teaspoon black pepper. Toss together until all chicken is fully coated.
- In a large skillet, over medium heat, add in 1/4 cup bacon grease and seasoned chicken. Sauté until chicken is fully cooked (internal temperature of 165F degrees).
- Cut the 2 foot long sub loaves in half lengthwise and place the bottom halves on a baking sheet (set aside the top halves for now). Scoop out a little of the bread from the middle of each loaf half, this will create little boat to help hold all the toppings.
- Mix 3 Tablespoons salted butter, melted with 1 Tablespoon garlic powder and 1 teaspoon dried parsley. Brush this mixture on the cut sides of the bread.
- Spread a layer of ranch dressing on each bread half.
- Sprinkle half the shredded colby cheese over ranch dressing.
- Distribute the cooked chicken over the cheese layer. Next, add cooked bacon slices on top of the chicken.
- Add remaining shredded colby cheese and 2-3 green onions, sliced, if using.
- Bake bottom halves of sandwiches in the preheated oven for 10–12 minutes, or until the cheese is melted and bubbly and the bread is slightly crispy.
- Remove from the oven and drizzle with extra ranch dressing if desired.
- Place the top halves on the sandwiches. Brush 3 Tablespoons melted butter melted butter and sprinkle with 1 teaspoon dried parsley .
- Place back in the oven for about 2 minutes.
- Remove from the oven and slice into portions and serve warm.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- This recipe makes two sub loaves. Please note: in the video, only one sub loaf is being prepared.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Flavor was really good
Thought this sounded so good and I had all of the ingredients. I made them for Sunday supper and they were so delicious! Easy to make and my three guys were delighted with their hot sandwiches. I will definitely make these again soon.
Love hearing that Olivia! Thanks so very much for coming back to comment – I really appreciate it!