Cheddar Bacon Ranch Chicken Melt

Instructions:

1. Prep Chicken:
   Slice chicken breasts in half horizontally to create 4 thin cutlets. Season both sides with salt, pepper, garlic powder, and onion powder.
2. Cook Chicken:
   Heat olive oil in a skillet over medium heat. Cook chicken 4–5 minutes per side until golden and fully cooked. Set aside.
3. Make Spread:
   Mix ranch dressing and mayonnaise in a small bowl until smooth.
4. Assemble Sandwiches:
   Spread butter on one side of each bread slice. Spread the ranch mayo on the unbuttered side. Layer in this order: 1 slice cheddar, chicken, 2 slices bacon, another cheddar slice, and top with second bread slice, buttered side out.
5. Grill Sandwiches:
   Clean the skillet and return to medium heat. Grill each sandwich 3–4 minutes per side, pressing gently, until golden and crispy.
6. Serve:
   Slice in half and serve warm with a side of your choice.

Variations:

• Swap cheddar for pepper jack or smoked gouda for a flavor twist.
• Add sliced tomatoes, caramelized onions, or avocado for extra layers.
• Try it with sourdough or brioche for a different texture and taste.

Tips:

• Use a panini press for even crisping and perfect grill marks.
• If using precooked chicken like rotisserie, just warm it slightly before assembling.
• For extra crunch, sprinkle fried onions inside before grilling.