CHICKEN BACON RANCH SLIDERS
These Chicken Bacon Ranch Sliders are delicious mini sandwiches perfect for eating at home or on the go. Filled with juicy chicken, crispy bacon, melty cheddar cheese and a hint of ranch dressing, these sliders are 100% family approved!
Provided by Deanne Frieders - This Farm Girl Cooks
Categories Main Dish Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Place Hawaiian rolls in an oven safe casserole dish or baking pan.
- Layer chicken, cheese, and bacon on top of the bottom half of rolls. Place remaining half of rolls on top.
- Brush the ranch dressing over the tops of the slider rolls, getting into the nooks and crannies that connect the rolls.
- Sprinkle the tops with dried onion, parsley and dill.
- Cover with foil and bake, 15-20 minutes until heated through and cheese is melted. Remove foil and cook for 5 more minutes. Allow to cool slightly. Cut & serve.
Nutrition Facts : Calories 279 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 82 milligrams cholesterol, Fat 17 grams fat, Fiber 0 grams fiber, Protein 24 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 1215 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
RANCH CHICKEN SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- With a very sharp knife, cut the chicken breasts in half down the middle. This will result in 8 chicken breast pieces that are thinner and uniform in size.
- Next, make the marinade. In a large bowl mix together the honey, mustard, paprika, salt, pepper to taste, lemon juice and crushed red pepper flakes if using. Stir to combine.
- Add the chicken to the marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the fridge, 2 to 4 hours.
- While the chicken marinates, fry up the bacon until chewy. When finished cooking, reserve 1/4 cup of the bacon grease and pour off the rest of the grease (but do not clean the skillet).
- When you are ready to cook the chicken, remove it from the marinade and cook it in the skillet over medium-high heat, 3 to 4 minutes each side. Brush a little reserved bacon grease on the chicken as you cook it. (Or you can grill the chicken breasts on an indoor or outdoor grill.)
- When a couple of minutes grilling time are left, lay 2 pieces of bacon onto each chicken breast. Top with some Cheddar and allow it to melt on the grill (if you need to remove the chicken you can finish melting the cheese under the broiler).
- Halve the rolls and immediately load with the bacon-and-cheese covered chicken.
CHICKEN BACON RANCH PANINI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 sandwiches
Number Of Ingredients 8
Steps:
- Fry the chicken breasts in 1 tablespoon butter and the canola oil in a skillet over medium-high heat until done in the middle, about 8 minutes. Set aside.
- To assemble the sandwiches, spread a generous amount of mustard on half of the bread slices. Spread a generous amount of ranch dressing on the other half. (Definitely be generous; when the sandwiches cook, these will turn into more of a "sauce.")
- On the ranch-covered slices of bread, place a slice of cheese, a piece of chicken, 2 slices of bacon and a second slice of cheese. Top each with the mustard-covered slice of bread. Butter the outsides of the bread generously with the remaining 4 tablespoons butter, then grill in a panini maker. (If you do not have a panini maker, you can grill the sandwiches in a skillet, laying a heavy skillet on top of the sandwiches to press them together. Turn to grill the other side in the same way.)
- Slice the sandwiches in half and gobble them down immediately.
CHICKEN BACON RANCH CLUB SANDWICHES
This isn't your grandma's club. Kiss boring goodbye with our Ranch Chicken Bacon Club Sandwich recipe today! All it takes is a splash of HVR.
Provided by Hidden Valley
Categories Lunch
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Stir chicken and dressing together. Spread ½ cup chicken salad on 4 slices of toast. Top with lettuce, tomato, avocado and remaining toast, to create sandwiches.
Nutrition Facts :
VEGAN CHIK'N BACON RANCH CLUB SANDWICH
Steps:
- For the tofu: Preheat the oven to 400 degrees F.
- Slice the tofu lengthwise into 4 rectangular slices that are about 1/4-inch-thick each. Place in a 12-inch square baking pan and set aside. Combine vegetable stock, liquid aminos and poultry seasoning. Pour over the tofu. Bake, uncovered, for 30 minutes. Let cool completely.
- Preheat oil in a deep-fryer to 375 degrees F.
- In a large bowl add breadcrumbs. In a smaller bowl combine soy milk with apple cider vinegar. Bread the tofu pieces in the dry and wet mixes, and finish with another dip in the dry mix. Fry for 4 minutes.
- For the vegan ranch: Put mayonnaise in bowl. Add soy milk, apple cider vinegar, granulated garlic, onion powder, salt and pepper. Whisk in mixing bowl and set aside.
- For the sandwich assembly: Start with bread, then top with vegan ranch, spinach, sliced tomato, shredded carrots, pickles, vegan bacon and fried tofu. Finish off the sandwich by toasting each side on a flattop or frying pan.
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