This chopped chicken bacon ranch sub is simple to prepare and full of flavor. Inspired by classic chopped sandwiches, this version combines grilled chicken, crispy bacon, fresh lettuce and tomato, shredded cheese, and creamy ranch. Everything is layered on a cutting board, chopped together, and then scooped into toasted sub rolls for a sandwich that delivers a balanced bite every time.
Ingredients you will need for this recipe
One of the best things about this chopped sub is how easy it is to customize. Swap ingredients, change quantities, or leave out anything you don’t love. Below are the components used for the version shown here.
Grilled Chicken: Thighs add extra flavor, but use cooked breast or shredded rotisserie chicken for a quicker option.
Bacon: Thick-cut, cooked until extra crispy for texture contrast.
Ranch: Any good-quality ranch dressing works well; use your favorite brand or a homemade dressing.
Lettuce and Tomato: Fresh shredded lettuce and sliced tomato keep the sandwich bright and balanced.
Cheese: Shredded mozzarella was used here, but provolone, cheddar, or a blend will work.
Bread: Toasted sub rolls provide the perfect vessel; use your preferred roll or baguette.
Making the chopped chicken bacon ranch sub
Start by preparing your chicken. If grilling, season with an all-purpose barbecue rub and cook over medium-high heat until the internal temperature reaches 165°F. If you prefer a faster route, a store-bought rotisserie chicken works perfectly—just shred or chop it before assembling. Toast the sub rolls briefly on the grill or in the oven so they have a light, crisp exterior.
Next, cook the bacon until it’s very crispy. Drain it on paper towels and break or chop it into bite-sized pieces. While the bacon cooks, slice the tomatoes and shred the lettuce so everything is ready for quick assembly.
On a large cutting board, start with a base layer of shredded lettuce. Add the grilled chicken, crispy bacon, and tomato slices on top. Using a sharp chef’s knife or cleaver, chop the ingredients together until the pieces are fairly uniform—this creates that classic chopped-sandwich texture where each bite hits multiple flavors and textures. Be careful while chopping and take your time to get consistent pieces.
Season the chopped mixture with salt and pepper, then add the shredded mozzarella and the ranch dressing. Chop and fold again briefly so the cheese and dressing are evenly distributed without turning the mix soggy. The goal is a well-combined, creamy filling with some crispness from the lettuce and bacon.
Scoop a generous portion of the chopped mixture into each toasted sub roll. Because the ingredients are finely chopped and mixed, every bite gives you a little of everything: savory chicken, crunchy bacon, cool ranch, melty cheese, and fresh vegetables. Serve right away while the bread is still warm and the bacon remains crisp.
These subs also make a great make-ahead option. Prepare and chop the filling, then refrigerate it in an airtight container. Toast the rolls and assemble just before serving to keep the bread from becoming soggy.
Want more chopped sandwich recipes?
Chopped sandwiches are versatile and crowd-pleasing. Try other variations like chopped Italian-style subs or a chopped burger-style sub for different flavor profiles.
Chopped chicken bacon ranch sub
This chopped chicken bacon ranch sub is loaded with flavor and texture: smoky grilled chicken, crunchy bacon, fresh vegetables, creamy ranch, and melty cheese all chopped and combined for an even bite every time.
- Total Time: 40 minutes
- Yield: 4 sandwiches
Ingredients
- 4 boneless, skinless grilled chicken thighs (or 3 cups cooked chicken)
- 6 pieces crispy thick-cut bacon
- 6 slices tomato
- 2 cups shredded lettuce
- ¼ cup ranch dressing
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup shredded mozzarella cheese
- 1 tablespoon all-purpose BBQ rub (optional for seasoning)
- 4 toasted sub rolls
Instructions
- Season chicken with BBQ rub (if using) and grill over medium-high heat until cooked through (165°F internal temperature). Alternatively, use pre-cooked or rotisserie chicken.
- Cook bacon until very crispy in a skillet, then drain and chop into pieces. Toast sub rolls on the grill or in the oven.
- On a large cutting board, layer shredded lettuce, then add the chicken, bacon, and tomato slices.
- Chop the layered ingredients into even pieces using a sharp knife, being careful while cutting.
- Season with salt and pepper, then add shredded mozzarella and ranch dressing. Chop and fold to combine without over-mixing.
- Scoop the chopped mixture into toasted rolls and serve immediately.
Notes
Customize this sandwich by swapping cheeses, using a different dressing, or adding pickles or onions for extra tang. To keep the rolls from getting soggy, store the chopped filling separately and assemble just before serving.
- Author: Jordan Hanger
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sandwich