Difficulty Medium
Cook Time 20 min
Heat Spicy 🔥
A loaded, over-the-top sandwich piled high with crispy bacon, tender chicken, and every fixins you can imagine — all brought together with tangy buffalo mayo and creamy ranch on buttery toasted sourdough.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 4 slices garlic herb butter sourdough bread 1 lb chicken breast, sliced thin 8 slices bacon 1/4 cup Frank's Red Hot mayo 4 slices pepper jack cheese 4 oz rosemary goat cheese, crumbled 8 dill pickle slices 1 cup shredded iceberg lettuce 2 medium tomatoes, sliced thick and fried 1 cup fried onion strips 1/2 cup pickled red onions 1/4 cup sliced jalapeños 1/2 cup homemade ranch dressing Directions 1 Cook bacon in a skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels and set aside. 2 Season chicken breast slices with salt and pepper, then cook in the same skillet (using bacon fat) over medium-high heat until golden and cooked through, about 3-4 minutes per side. 3 Toast sourdough bread slices in a skillet or on a griddle until golden and crispy on both sides. 4 Spread Frank's Red Hot mayo on two slices of bread. Layer with pepper jack cheese, cooked chicken, bacon, fried tomatoes, pickles, lettuce, fried onion strips, pickled red onions, and jalapeños. 5 Drizzle homemade ranch over the toppings, then crumble rosemary goat cheese on top. 6 Top with remaining bread slices, press down gently, and slice in half to serve.
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