Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Preheat your grill or grill pan to medium-high heat.
- Season chicken tenders on both sides with salt, black pepper, and garlic powder if using. Pat dry with paper towels.
- Grill chicken tenders for 3-4 minutes per side until cooked through and internal temperature reaches 165°F. Remove from grill and let rest.
- While chicken cooks, cook bacon in a skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels.
- Slice hoagie rolls lengthwise almost all the way through, leaving them hinged on one side. Spread softened butter on the cut sides of each roll.
- Place buttered rolls cut-side up on a baking sheet. Toast in preheated oven for about 5 minutes until lightly golden.
- Remove rolls from oven. Place 4 chicken tenders in each toasted roll. Top with 2 slices of bacon per sandwich.
- Sprinkle generous amount of shredded cheddar cheese over chicken and bacon on each sandwich.
- Return sandwiches to oven for 5 minutes until cheese is melted and bubbly.
- Remove from oven and immediately drizzle ranch dressing over melted cheese. Top with dill pickle chips, about 6 per sandwich.
- Close sandwiches gently and serve immediately while hot.
Notes
Pre-cooked grilled chicken or rotisserie chicken can be used to save time. Cook bacon ahead and refrigerate for up to 3 days. Use freshly shredded cheese for best melting. Drain pickles well to prevent soggy bread. For spicy version, add sliced jalapeños and use pepper jack cheese. Sandwiches are best served immediately but can be prepped ahead with ranch and pickles added just before serving. Turkey bacon can substitute for pork bacon for lighter option.