Chopped Chicken Bacon Cowboy Butter Ranch Sub
Serves 1
Directions
- 1Prepare the Cowboy Butter Ranch by finely chopping parsley.
- 2Finely chop dill.
- 3Finely chop garlic.
- 4Add mayonnaise to a jar.
- 5Add sour cream to the jar.
- 6Add mustard to the jar.
- 7Add paprika to the jar.
- 8Add chili oil to the jar.
- 9Add chopped herbs to the jar.
- 10Add melted butter to the jar.
- 11Add buttermilk to the jar.
- 12Add lemon juice to the jar.
- 13Close the jar and shake well to combine all ingredients until it becomes a creamy ranch sauce.
- 14Pour some oil over the chicken thighs.
- 15Season the chicken thighs.
- 16Rub the seasoning into the chicken thighs with your hands.
- 17Prepare the charcoal grill by adding coals.
- 18Place the chicken thighs on the grill over the coals until they have a nice char.
- 19Move to the griddle and place strips of bacon to cook until crispy.
- 20Remove the bacon once crispy, leaving some grease behind on the griddle.
- 21Toast the sub bread on the griddle in the bacon grease until golden brown.
- 22Place the cooked chicken thighs on a cutting board.
- 23Add shredded lettuce over the chicken.
- 24Add sliced onion rings.
- 25Add crispy bacon.
- 26Add sliced tomatoes.
- 27Add shredded mozzarella cheese.
- 28Drizzle the Cowboy Butter Ranch generously over all ingredients.
- 29Chop all the ingredients together on the cutting board until everything is well combined and looks like a chopped salad.
- 30Open the toasted sub bread.
- 31Fill the sub bread generously with the chopped chicken bacon mixture.
- 32Drizzle more Cowboy Butter Ranch on top of the filling.
- 33Serve the chopped chicken bacon cowboy butter ranch sub.
Ingredients
- 2 sub sandwich bread
- 8 boneless skinless chicken thighs
- 1 lb thick cut bacon
- 0.5 yellow onion
- 1 sliced tomato
- 2 cups shredded mozzarella cheese
- 2 cups shredded lettuce
- 0.5 cup butter, melted
- 4 garlic cloves, minced
- 2 tablespoon Dijon mustard
- 1 juice of lemon juice
- 2 teaspoon paprika
- 3 teaspoon chili oil
- 1 cup mayonnaise
- 0.5 cup sour cream
- 0.5 cup buttermilk
- 2 tablespoon fresh dill
- 3 tablespoon fresh parsley
- salt
- black pepper
- oil
Equipment
cutting boardknifejarcharcoal grillgriddle
Tips
- Use chicken thighs for more tender bites.
- Season chicken generously.
- Crisp up the bacon, leaving a little grease behind to toast the bread.
- Chop all ingredients on the block with a large knife until everything is well combined and looks like a chopped salad.
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