Maci loves my chicken, bacon, ranch subs. They’re way better and cheaper than any of these sub places anymore.
So today we decided to make some toasted sliders. This recipe works just the same for subs as well.
This time I used some chicken breast sandwich steaks. But I think next time I’ll go with fresh sliced chicken breast from the deli. Both options are the same when it comes to cooking though.
But before we get into that, let’s get everything else prepped first.
This really is a pretty quick and easy weeknight meal.
Preheat your oven with a cast iron skillet inside to 400°. Preheat another cast iron skillet on the stove top over medium heat. If you only have one skillet, then still preheat the oven, but just use your skillet on the stove top for the oven after you’re finished with it. It will still be plenty preheated from cooking the chicken slices.
So here we go. Start by preparing your slider buns. I used 6 Hawaiian sweet rolls.
I had some bacon ranch dressing left from last time. It gives a nice extra bacon kick. Go ahead and carefully cut your rolls in half and spread both sides with some ranch.
Once you have those laid out go ahead and start cooking the chicken breast slices. These should only take 30 seconds to 1 minute max on each side. You want to cook them over medium heat with a little olive oil drizzled in there to keep from sticking. You will have to add just a touch more oil in between every few slices. Cook both sides until lightly browned. Don’t over cook them. If you have to, back the heat down one notch once your skillet is warmed up.
When each piece is done, just fold it into thirds and then in half again once you lay it across the buns. Basically just fold it to fit on your bun without it hanging off everywhere. If you use fresh deli chicken breast, get it sliced as thin as you can to help it fold easier.
I used provolone cheese for Maci and pepper jack for myself. For the bacon I go with real bacon pieces, not bacon bits. You can find them near the salad dressings in your grocery store.
Once you lay your chicken on the bun, squeeze a nice dollop of ranch to help hold the bacon pieces in place. Sprinkle generously with bacon pieces and top with cheese. Just keep building them as you get your chicken slices done.
It might get a little messy, but it’s totally worth it!
Put the tops on your sliders and carefully transfer them to your skillet. I rubbed a touch of warm butter across the tops of each slider just to help brown the top a little better.
Pop them into your preheated oven for only 3 minutes.
When you pull them out they should be nicely browned. Carefully transfer them to a plate and enjoy!
