Chicken Club Melt with Ranch Aioli

Instructions:

1. Make the aioli:
   In a small bowl, stir together the mayonnaise, ranch dressing, and minced garlic. Set aside.
2. Toast the bread:
   Lightly butter or brush the cut sides of the rolls with olive oil. Toast cut-side down in a skillet over medium heat until golden brown. Remove and set aside.
3. Assemble the sandwiches:
   Spread ranch aioli generously on the toasted sides of the rolls. Layer the bottom halves with grilled chicken slices, two slices of bacon, and two slices of cheese each. Add lettuce and tomato if using.
4. Melt and crisp:
   Top with the other half of the roll. For extra melty goodness, return the assembled sandwich to the skillet. Press gently with a spatula or sandwich press and cook over low heat until the cheese melts and everything is warmed through.
5. Serve:
   Slice each sandwich in half and serve immediately.

Variations :

• Swap in turkey or rotisserie chicken for a time-saving option.
• Use pepper jack cheese for a spicy kick.
• Add avocado slices for a creamy twist.

Tips :

• Sprinkle a little smoked paprika or cracked black pepper into the aioli for extra depth.
• Make the aioli a few hours ahead to let the flavors fully develop.
• Try grilling the sandwich panini-style for even crispier results.

This Chicken Club Melt delivers all the flavors of your favorite deli sandwich, but better—warm, toasted, and made fresh at home.