CHICKEN BACON RANCH SANDWICH

This chicken bacon ranch sandwich couldn’t be easier to make. It’s quick, delicious and makes the perfect lunch!

Equipment

• Medium Sized Mixing Bowl
• Spatula
• Sharp Knife & Chopping Board

Ingredients

• 2 packed cups / 300g Leftover Rotisserie Chicken 
• 1/2 cup / 120ml Ranch Dressing
• 8 medium slices of White Bread, optionally toasted
• 8 slices of Bacon, cooked, cooled & chopped
• 4 large Round Lettuce Leaves
• 1 rib of Celery, finely diced
• 2 Beef Tomatoes, sliced into 8 rounds in total
• 2 Spring/Green Onions, finely diced
• 1 tbsp Sour Cream (optional – see notes)
• Butter, as needed
• Salt & Pepper, as needed

Instructions

In a medium sized mixing bowl combine chicken with celery, spring onion, bacon, ranch dressing, salt & pepper (to taste) and sour cream if you’re adding it.

Butter one side of all your slices of bread. Top 4 of those with a lettuce leaf. Follow with 2 tomatoes and a pinch of salt and pepper (only do this if you’re serving right away or it’ll draw out excess moisture in the tomatoes and make the sandwich soggy). Top with chicken bacon ranch and finish with buttered bread.

Slice in half and enjoy!