Chicken Bacon Ranch Sandwich

Chicken Bacon Ranch Sandwich

For Sandwich:

1 large chicken breast cooked

4 strips cooked bacon

1/2 cup ranch

4 lettuce leaves, sandwich sized

1 beef steak tomato

2 slices of cheese

4 slices of bread

4 tbs. butter

For Ranch:

1/4 cup plain yogurt

1/4 cup mayo

1/2 teaspoon dried chives

1/2 teaspoon dried parsley

1/2 teaspoon dried dill weed

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/8 teaspoon salt

1/8 teaspoon ground black pepper

1 tbsp. vinegar

Begin by heating a nonstick skillet on medium heat. Slice the chicken breast horizontally down the middle so that you have two slices that are the same size and about the size of your bread. Butter one side of each piece of bread. With the butter side down spread on some ranch to the unbuttered sides of the bread. Then layer on chicken, bacon, cheese, lettuce, tomato, and more ranch. Top with the other piece of bread. Place on the skillet and allow the bread to toast until light golden brown. Flip to the other side and cook until the bread is toasted and the cheese is melted. Take off the skillet and let cool. Take a bite and enjoy!

*I used Schar Gluten Deli Free Bread, Chao Dairy Free Cheese, Couuntry Crock Plant Based Butter, and Kite Hill Dairy Free Yogurt in the ranch.*