Crispy Bacon Ranch Chicken Melt (Print Version)

Chicken, bacon, melted cheese, ranch, and greens stacked on toasted ciabatta for a hearty American-style meal.

# Ingredients:

→ Bread & Proteins

01 - 1 loaf ciabatta bread, sliced in half lengthwise
02 - 2 cups cooked chicken breast or thigh (roasted or grilled), thinly sliced
03 - 6 slices crispy bacon

→ Cheeses

04 - 4 slices Havarti cheese
05 - 4 slices pepper jack cheese

→ Sauces & Flavorings

06 - 1/2 cup salsa verde
07 - Salt and black pepper, to taste

→ Greens & Fresh Elements

08 - 2 cups arugula
09 - 1/2 cup sun-dried tomatoes, chopped
10 - 1 tbsp fresh cilantro, chopped
11 - 1 tbsp fresh dill, chopped
12 - 1 tbsp toasted sesame seeds

→ Homemade Ranch Dressing

13 - 1/2 cup mayonnaise
14 - 1/4 cup buttermilk
15 - 1/2 tsp Worcestershire sauce
16 - 1 clove garlic, minced
17 - 1/2 tsp onion powder
18 - 1/4 tsp cayenne pepper
19 - 1 tbsp fresh parsley, chopped
20 - 1 tbsp fresh chives, chopped
21 - 1 tbsp fresh dill, chopped
22 - Salt and pepper, to taste

# Steps:

01 - Combine mayonnaise, buttermilk, Worcestershire sauce, garlic, onion powder, cayenne pepper, parsley, chives, dill, and a pinch of salt and pepper in a blender or food processor. Blend until smooth. Adjust seasoning to taste and refrigerate until needed.
02 - Set the oven to 200°C (400°F) to ensure even toasting.
03 - Place ciabatta loaf cut side up. Hollow out some bread from the top half to create additional space for the fillings.
04 - Spread a generous layer of ranch dressing on the bottom half of the bread. Evenly distribute Havarti and pepper jack cheese slices over the dressing.
05 - Arrange sliced chicken over the cheese. Drizzle salsa verde over the chicken and season lightly with salt and black pepper.
06 - Transfer only the bottom half with the fillings to a baking sheet. Bake for 15 minutes until the cheese is melted and bubbling.
07 - In a medium bowl, toss arugula, sun-dried tomatoes, cilantro, dill, and toasted sesame seeds. Season lightly with salt.
08 - Remove the baking sheet from the oven. Top the hot chicken and cheese with the arugula mixture and crispy bacon slices. Drizzle with extra ranch dressing if desired.
09 - Place the top half of the ciabatta over the fillings, pressing gently. Return the assembled sandwich to the oven and bake for another 5 minutes until golden and crisp.
10 - Remove from oven and allow to rest for 2 minutes. Slice into 6 equal sandwiches and serve warm.

# Notes:

01 - For additional heat, include sliced jalapeños or substitute a spicier cheese.
02 - Turkey or rotisserie chicken may be used in place of chicken breast or thigh.
03 - Pairs excellently with a crisp lager or a dry white wine.
04 - Arugula can be substituted with baby spinach or mixed greens as an alternative.

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