Chicken Bacon Ranch on Toasted Sourdough

After a long morning of golfing one recent Saturday my hubby came home hungry…so I assembled this really delicious sandwich for him to munch on…thick & crispy seasoned bacon, grilled seasoned chicken, fresh avocado and sharp cheddar cheese with a creamy Dijon-Ranch aioli on toasted sourdough bread…it really hit the spot!

Chicken Bacon Ranch on Toasted Sourdough
4 thin boneless chicken breasts
8 slices thick bacon
McCormick Montreal Steak Seasoning
Dijon mustard
Creamy Ranch Dressing
Sharp Cheddar Cheese Slices
Sourdough Bread

Season both the chicken breasts and the bacon with Montreal steak seasoning. In a small bowl whisk one tablespoon Dijon with two tablespoons ranch dressing. Grill the chicken on medium high heat, brushing with Dijon-Ranch dressing on both sides until cooked through (discard any remaining dressing). Cook the bacon to desired crispness. In a separate bowl whisk an additional tablespoon of Dijon with two tablespoons ranch dressing (or more as needed). Slice the avocado. Toast the sourdough bread. To assemble: Spread some Dijon-Ranch Aioli on each side of toasted sourdough. Layer on sharp cheddar cheese slices, seasoned cooked chicken, crispy bacon and top with avocado slices. Drizzle on any additional Aioli if desired. Slice and serve. Makes 4 sandwiches.



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