Loaded Chicken Bacon Ranch Sub
Table of contents
Introduction
I don’t know about you, but I could eat a sandwich every single day and never get tired of it. There’s just something about a loaded, toasted sub piled high with meat, cheese, and all the good stuff that hits every single time.
And once you start making sandwiches like this at home? It’s over. Truly. Because you quickly realize they’re so much better than anything you’re getting from a sub shop. More flavor, more filling, more everything.
This Loaded Chicken Bacon Ranch Sub is exactly that. Juicy seasoned chicken, crispy bacon, melty cheese, fresh toppings, and a generous drizzle of dressing all piled onto warm, bakery-style French bread. It’s messy, it’s indulgent, and it is so worth it. These Crispy Chicken Caesar Croissant Sandwiches are another one of my favorites!
Here are some more great sandwiches to check out while you are here!
Grilled Cheese Sloppy Joe Sliders
Why You’ll Love This Recipe
- Big, bold flavor in every bite
- Crispy bacon + juicy chicken = unbeatable combo
- Toasted, cheesy bread that holds everything together
- Easy to customize with your favorite toppings
- Way better (and cheaper) than takeout subs
Ingredients
- Bakery-style French bread – sturdy, soft inside, and perfect for holding all those toppings
- Mayonnaise – adds richness and helps the bread toast up beautifully
- Colby Jack cheese (6 slices) – melts perfectly and adds that creamy, cheesy layer
- Bacon – baked until crispy for that perfect crunch
- Chicken breast – seasoned and cooked until juicy and flavorful
- Fire & Smoke Society Chica Licka + Bam Bam seasoning – brings bold flavor to the chicken
- Smoked paprika – adds depth and a little smoky kick
- Black pepper – simple but essential
- Oil – for cooking the chicken
- Tomatoes – adds freshness and balance
- Shredded lettuce – gives that classic sub texture
- Beano submarine dressing – tangy, slightly zesty flavor (or use oil + vinegar + Italian seasoning)
- Ranch dressing – creamy, cool, and ties everything together
- Butter – brushed on top for a golden finish
- Freshly grated Parmesan – adds a salty, nutty topping
- Italian seasoning – finishes it off with flavor
Instructions
Start by preheating your oven to 400°F / 200°C. Line a baking sheet with parchment paper and lay out your bacon in a single layer. Bake for about 18–20 minutes, or until crispy. Transfer to a paper towel-lined plate.
For the chicken, butterfly a large chicken breast so it cooks evenly. Season both sides with Chica Licka, Bam Bam seasoning, smoked paprika, and black pepper.
Heat about a tablespoon of oil in a skillet over medium heat. Cook the chicken until fully cooked through and golden on the outside. Remove from the pan and let it rest for about 5 minutes, then slice.
Slice your bakery-style French bread in half, then cut each half lengthwise. Scoop out a little of the soft bread from the center to make room for all those fillings—this makes a big difference when it comes to stacking everything up.
Place the bread on a lined baking sheet and spread mayonnaise on the inside. Add the Colby Jack cheese slices to one side of each piece.
Bake for about 7 minutes, or until the bread is toasted and the cheese is melted and bubbly. Set aside.
To assemble, layer the sliced chicken on one side of the bread and pile the crispy bacon on the other. Add sliced tomatoes and season them lightly with black pepper (no salt needed here—the bacon and cheese bring plenty).
Top with a generous handful of shredded lettuce, then drizzle with Beano submarine dressing and ranch.
Close the sandwich, brush the top with melted butter, and sprinkle with freshly grated Parmesan and Italian seasoning.
Slice and serve immediately.
Tips for Success
- Don’t skip scooping out the bread—it makes the sandwich easier to eat and less messy
- Let the chicken rest before slicing to keep it juicy
- Bake your bacon instead of frying—it cooks evenly and stays flat
- Go heavy on the toppings—this is a loaded sandwich for a reason
Serving Suggestions
Serve with:
- Potato chips
- Pickles or pepperoncini
- Pasta salad or coleslaw – this Italian Pasta Salad would be my recommendation!
Or honestly… just grab a napkin and go all in. This one doesn’t need much on the side.
Video
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Loaded Chicken Bacon Ranch Sub
Ingredients
- 1 Loaf of Bakery Style French or Italian Bread
- 6 Slices Colby Jack Cheese or any flavor cheese you like
- 2 Thin Cut Chicken Breasts or 1 large breast, cut in half
- 8-10 Slices Bacon
- 1 tbsp Cooking Oil
- 1/4-1/2 Cup Mayonnaise
- 8 oz Shredded Lettuce
- 1 Large Tomato, sliced
- Beano's Submarine Dressing
- Ranch Dressing
- 2 tbsp Butter, Melted
- 3-4 tbsp Grated Parmesan Cheese
- Italian seasoning
- Fire & Smoke Society Chica Licka Bam Bam seasoning or any kind of chicken seasoning you like
- Smoked Paprika
- Black Pepper
Instructions
- Preheat oven to 400°F / 200°C.
- Lay bacon on a parchment-lined sheet and bake for 18–20 minutes until crispy.
- Season chicken with seasonings and cook in oil over medium heat until fully cooked.
- Let chicken rest 5 minutes, then slice.
- Slice French bread in half, then lengthwise. Scoop out some of the inside.
- Spread mayo on the bread and place cheese on one side. Bake for 5-7 minutes until toasted and cheese is melted.
- Layer chicken on one side of bread and bacon on the other.
- Add tomatoes (season with pepper), lettuce, submarine dressing, and ranch.
- Close sandwich, brush top with melted butter, and sprinkle with Parmesan and Italian seasoning. Slice and serve.
FAQ
- Can I use chicken thighs instead of chicken breast? – Yes! Boneless, skinless chicken thighs work great. Just cook them a little longer since they have more fat and take slightly more time to cook through.
- What can I use instead of submarine dressing? – A simple mix of oil, vinegar, and Italian seasoning works perfectly as a substitute.
- Can I make this ahead of time? – You can prep the chicken and bacon ahead, but assemble right before serving so the bread doesn’t get soggy.
- How do I store leftovers? – Store components separately if possible. If already assembled, wrap tightly and refrigerate for up to 2 days.
- How do I reheat it? – Wrap in foil and warm in the oven at 350°F / 175°C until heated through.
What kind of ranch did you use in this video?
Hi! The brand is called Litehouse Buttermilk Ranch. It’s so good!
Delicious!!!!! Made exactly as written. Hubby raved about this sandwich. Will definitely make it again!! Thanks!