Crispy Bacon & Ranch Chicken Melt Recipe

Ingredients 1 loaf ciabatta bread, sliced

Ingredients 1 loaf ciabatta bread, sliced in half 2 cups cooked chicken (roasted or grilled), sliced 4 slices Havarti cheese 4 slices pepper jack cheese 6 slices crispy bacon 1/2 cup salsa verde 1/2 cup sun-dried tomatoes, chopped 2 cups arugula 1 tbsp fresh cilantro, chopped 1 tbsp fresh dill, chopped 1 tbsp toasted sesame seeds Salt and black pepper, to taste Homemade Ranch Dressing 1/2 cup mayonnaise 1/4 cup buttermilk 1/2 tsp Worcestershire sauce 1 clove garlic, minced 1/2 tsp onion powder 1/4 tsp cayenne pepper 1 tbsp fresh parsley, chopped 1 tbsp fresh chives, chopped 1 tbsp fresh dill, chopped Salt and pepper, to taste Directions

Prepare the dressing

Blend all dressing ingredients in a blender until smooth. Adjust salt and pepper to taste.

Preheat the oven

Set to 400°F (200°C). Assemble the sandwich: Lay the ciabatta cut side up. Hollow out some of the bread from the top half to make space for the filling.

Spread ranch dressing over the bottom half

Layer the ingredients: Add Havarti and pepper jack cheese over the bread, then layer the sliced chicken.

Pour salsa verde over the chicken.

Season with salt and pepper.

Bake the sandwich

Place the sandwich (without the top half) on a baking sheet and bake for 15 minutes, until the cheese melts.

Prepare the greens

Toss arugula, sun-dried tomatoes, cilantro, dill, and sesame seeds together.

Crispy Bacon & Ranch Chicken Melt

How to make it