Chicken Club Melt With Ranch Aioli
Grilled chicken, crispy bacon, and melty cheese stacked on toasted rolls with garlicky ranch aioli—crispy, gooey, and full of flavor.
Ingredients
- 2 multigrain or ciabatta rolls halved
- 1 large boneless skinless chicken breast grilled and sliced
- 4 slices thick-cut bacon cooked crisp
- 4 slices sharp cheddar or provolone cheese
- 2 tbsp mayonnaise
- 1 tbsp ranch dressing
- 1 small garlic clove minced
- Optional: lettuce leaves, tomato slices
- Butter or olive oil for toasting
Instructions
- Mix mayo, ranch, and garlic in a small bowl. Set aside.
- Brush rolls with butter or oil. Toast cut-side down in a skillet until golden, 1–2 minutes.
- Spread aioli on toasted sides. Add chicken, bacon, cheese, and optional lettuce and tomato.
- Top with remaining roll halves. Press and cook in skillet over low heat until cheese melts and bread crisps, 2–3 minutes per side.
- Slice and enjoy warm.