Chicken & Bacon Ranch-style sub

Ingredients

Ranch dressing

• 4 tbsp mayonnaise
• 2 tbsp buttermilk
• 1 tsp dried dill
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tsp lemon juice
• Salt and pepper

Sub

• 1 footlong Italian bread
• 200 g cooked chicken, shredded (rotisserie chicken works)
• 6 rashers streaky bacon
• 4 slices American cheese
• Shredded lettuce
• Tomato, sliced

Method

1. Ranch. Whisk all dressing ingredients together. Rest in the fridge while you prep the rest.
2. Cook bacon. Pan-fry (or air-fry) bacon until crispy. Drain on kitchen paper.
3. Toast. Brush bread with olive oil. Toast cut-side down for 2–3 minutes.
4. Assemble. Spread ranch on the bread. Layer chicken, bacon, cheese, lettuce, tomato.
5. Melt. Return to the oven (or under the grill) for 2 minutes until the cheese melts.
6. Slice. Cut in half. Serve.

Tips

• Homemade ranch is worth the 2 minutes. Buttermilk + mayo + dill + garlic + onion powder.
• Air-fry the bacon for mess-free crispness. No oil spitting.
• Rotisserie chicken is the cheat code. Use a supermarket one if you don’t have time to cook.