Cheesy BBQ Ranch Chicken Sandwiches with Romaine & Cucumber Salad
45g of Protein

Cheesy BBQ Ranch Chicken Sandwiches

with Romaine & Cucumber Salad

30 MIN
4 Servings
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45g Of Protein
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From the Test Kitchen

These satisfying sandwiches feature golden focaccia bread—first toasted in the oven under a blanket of melty cheddar, then layered with barbecue chicken and creamy ranch dressing. For a complementary side, we’re serving a vibrant salad filled with fresh romaine, crunchy cucumbers, and a honey-jalapeño dressing.
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Dietary Information

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45g Of Protein
  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
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fresh
ingredients
Cheesy BBQ Ranch Chicken Sandwiches with Romaine & Cucumber Salad
Title
  • 18 oz Boneless Chicken Breast Pieces
  • 1 Piece Focaccia Bread
  • 4 Persian Cucumbers
  • 1 Romaine Lettuce Heart
  • 1 oz Sliced Pickled Jalapeño Peppers
  • 4 oz White Cheddar Cheese
  • ½ cup Barbecue Sauce
  • 3 Tbsps Ranch Dressing
  • 2 Tbsps Red Wine Vinegar
  • 2 tsps Honey
  • 2 tsps Chipotle Chile Paste
  • ⅓ cup Crispy Onions
Prepare the ingredients & make the pepper vinaigrette
1 Prepare the ingredients & make the pepper vinaigrette

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the bread horizontally. Grate the cheddar on the large side of a box grater. Roughly chop the lettuce. Halve the cucumbers lengthwise, then thinly slice crosswise. Roughly chop the peppers. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the honey, vinegar, a drizzle of olive oil, and as much of the chopped peppers as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.

Toast the bread
2 Toast the bread

Place the halved bread, cut side up, on a sheet pan. Drizzle with olive oil and season with salt and pepper. Evenly top the bottom half with the grated cheddar. Toast in the oven 7 to 9 minutes, or until lightly browned and the cheese is melted. Remove from the oven.  

Cook the chicken & sauce
3 Cook the chicken & sauce

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the barbecue sauce (carefully, as the liquid may splatter), 1/4 cup of water, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 4 to 5 minutes, or until the sauce is slightly thickened and the chicken is cooked through. Turn off the heat.  

Make the salad & serve your dish
4 Make the salad & serve your dish

In a large bowl, combine the chopped lettuce, sliced cucumbers, and pepper vinaigrette; toss to coat. Taste, then season with salt and pepper if desired. Assemble the sandwiches using the toasted bread, cooked chicken and sauce, and ranch dressing. Using a serrated knife, cut the sandwiches into 4 equal-sized portions. Serve the finished sandwiches with the salad on the side. Garnish the salad with the crispy onions. Enjoy!  

Tips from Home Chefs

Prepare the ingredients & make the pepper vinaigrette
1 Prepare the ingredients & make the pepper vinaigrette

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the bread horizontally. Grate the cheddar on the large side of a box grater. Roughly chop the lettuce. Halve the cucumbers lengthwise, then thinly slice crosswise. Roughly chop the peppers. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the honey, vinegar, a drizzle of olive oil, and as much of the chopped peppers as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.

2 Toast the bread

Place the halved bread, cut side up, on a sheet pan. Drizzle with olive oil and season with salt and pepper. Evenly top the bottom half with the grated cheddar. Toast in the oven 7 to 9 minutes, or until lightly browned and the cheese is melted. Remove from the oven.  

Toast the bread
Cook the chicken & sauce
3 Cook the chicken & sauce

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the barbecue sauce (carefully, as the liquid may splatter), 1/4 cup of water, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 4 to 5 minutes, or until the sauce is slightly thickened and the chicken is cooked through. Turn off the heat.  

4 Make the salad & serve your dish

In a large bowl, combine the chopped lettuce, sliced cucumbers, and pepper vinaigrette; toss to coat. Taste, then season with salt and pepper if desired. Assemble the sandwiches using the toasted bread, cooked chicken and sauce, and ranch dressing. Using a serrated knife, cut the sandwiches into 4 equal-sized portions. Serve the finished sandwiches with the salad on the side. Garnish the salad with the crispy onions. Enjoy!  

Make the salad & serve your dish
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