This Chicken Club Melt is a crave-worthy twist on the classic sandwich, layered with juicy grilled chicken, crispy bacon, melty cheese, and a creamy, garlicky ranch aioli. Tucked inside toasted ciabatta or multigrain rolls, it delivers a satisfying crunch with every bite and an explosion of savory flavors that make it irresistible. Whether you’re whipping it up for a quick lunch or a cozy dinner, this sandwich never disappoints.
The star of this melt is the ranch aioli—a simple blend of mayo, ranch, and fresh garlic—that gives the sandwich a rich, tangy kick and ties all the ingredients together. Grilled chicken brings lean, hearty protein to the table, while bacon adds a smoky, crispy edge. Sharp cheddar or provolone melts beautifully into the layers, creating that oozy, comforting element every good melt needs.
Toasting the bread in butter or olive oil elevates the texture and adds a subtle richness that rounds out the sandwich. Adding lettuce and tomato is optional, but they provide a fresh, crisp contrast that complements the warm, cheesy interior.
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It’s the kind of sandwich that feels elevated yet is easy enough to pull together any night of the week. Served with fries, chips, or even a crisp dill pickle, it hits all the right notes for a comforting, flavorful meal.
Servings and timing:
Total time: 25 minutes
Yield: 2 sandwiches
Ingredients :
- 2 multigrain or ciabatta sandwich rolls, halved
- 1 large boneless skinless chicken breast, grilled and sliced
- 4 slices thick-cut bacon, cooked until crispy
- 4 slices sharp cheddar or provolone cheese
- 2 tablespoons mayonnaise
- 1 tablespoon ranch dressing
- 1 small garlic clove, minced
- Optional: lettuce leaves and tomato slices
- Butter or olive oil for toasting the bread
Instructions:
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