John Paul Urizar/

Serves 4
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Whether it’s for breakfast, lunch or even dinner, these Chicken Ranch Subs are great for any occasion and any time of the day. It takes only 20 minutes of your time and is super easy to put together.


  • 4 small chicken breast fillets
  • 4 rashers rindless bacon, cut into thirds
  • 4 x 20-cm crusty bread rolls, sliced in half
  • 250 ml bottle ranch salad dressing
  • ½ small iceberg lettuce, leaves separated

Split the chicken in half horizontally. Pound lightly until about 5 mm thick.


Heat a barbecue grill plate or frying pan over medium-high heat. Brush the chicken with a little olive oil; season with salt and pepper. Cook the chicken for 2 to 3 mins, or until it has good char marks. Turn, and cook for a further 2 to 3 mins, or until cooked through. Transfer to a board to rest for 5 mins.


Meanwhile, in the same pan, cook the bacon until mostly crisp. Remove and drain on paper towel.


To build the subs, spread the cut surfaces of the rolls with ranch dressing. Slice the chicken into strips. Fill rolls with lettuce, chicken and bacon.

Make it gourmet – add some Jarlsberg cheese, sliced red onion and your choice of crunchy salad or slaw.

Photo: John Paul Urizar/

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