Pressure Cooker Chicken Bacon Ranch Sub with Marinated Tomatoes and More
Delicious and super easy to make, this Chicken Bacon Ranch Sub makes a nice meal in a hurry! Chicken, bacon, cheese and ranch dressing slathered over a loaf of cheesy bread or garlic toast is irresistible!
Equipment
- 1 Baking sheet
- 1 Oven
Ingredients
Main ingredients
- 2 foot long sub buns ready to soak up all those flavors without falling apart
- 8 ounces sliced chicken perfectly sized to cover the buns evenly and stay tender
- 4 ounces bacon 8 pre-cooked strips
- ⅓ cup ranch dressing brings tangy creaminess to every bite
- 8 slices sharp cheddar cheese everything needs a melty cheese layer
- 1 ripe tomato sliced thin for that juicy, fresh pop post-bake
- ½ head Boston lettuce washed and crisp for that cool crunch
- to taste salt and pepper for seasoning
- a dash garlic powder if you want a little extra zing
- as needed Butter or olive oil to lightly toast the buns in the oven
Instructions
Instructions
- Preheat oven to 350°F.
- Cut the foot-long subs in half lengthwise. Lay 'em flat on a baking sheet.
- Spread the sliced chicken evenly on the bottom halves of your subs.
- Lay down those bacon strips over the chicken. Slather the ranch dressing over the bacon.
- Cover with the sharp cheddar slices.
- Pop the tray into the hot oven for about 15 minutes or until cheese is melted and bubbling.
- Slice up that tomato and rinse your Boston lettuce.
- Top subs with fresh tomato and lettuce.
- Close the subs and slice them in half before serving.
Notes
Wrap leftovers tight in foil or plastic wrap and pop them in the fridge. They’ll stay good for about 2 days but taste best when eaten sooner.