Easy Chicken, Bacon, Ranch Sandwich with Homemade Buttermilk Ranch

This chicken, bacon, ranch sandwich has been elevated to a whole new level with my homemade buttermilk ranch. I have always been a ranch lover, I usually just buy premade ranch from the store, then I decided to start experimenting with making my own. I didn’t realize how big of a difference there would be, theres so much flavor and its so creamy and delicious. Give this one a try and let me know what you think below. Happy cooking everyone!

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1. First we will make our buttermilk ranch and then let it sit in the refrigerator until we’re done with the rest of our ingredients.
2. In a mason jar or small bowl combine 3 Tbsps buttermilk, 2 Tbsps mayonnaise, 2 Tbsps sour cream, 1 tsp dried minced onion, 1/2 tsp dried chives, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp dried dill, 1/4 tsp salt, 1/4 tsp pepper. Shake mason jar, or stir ingredients until everything is well combined. Cover and place in the refrigerator.

3. Heat a pan over medium heat.

4. Dice 3-4 strips of bacon and add to pan. Cook until desired crispiness, set aside on a paper towel lined plate to absorb some of the grease.

5. Dice 16 ounces of chicken breast and add it to a medium bowl. Season chicken with 1 tsp ranch powder, salt and pepper (to taste).

6. In the same pan you cooked your bacon in leave about 1-2 Tbsps of the bacon grease on medium heat and add chicken.

7. Cook until chicken is no longer pink and has an internal temperature of 165°F, set aside.

8. Take 6 slices of sourdough bread and toast to desired level. On 3 of the slices of toast divide the chicken, bacon, ranch and 3/4 cup shredded mozzarella.

9. To melt the cheese add the 3 slices to a toaster or conventional oven on broil for 1-2 minutes or until cheese is fully melted.

10. Remove from oven and top with second slice of toast. Cut in half and serve.

11. Enjoy!