Chicken Bacon Ranch might be one of the best combinations of flavor ever! I sure know that I am a huge fan of it. The chicken gets smoked with apple wood chunks, topped with crispy bacon and slathered in a jalapeño infused ranch.
This whole recipe was inspired from a trip to a local restaurant that had a Chicken Club on their menu. I had no choice but to order it, the sandwich was solid but I knew there could be improvements to have a better overall experience.
If you are a sandwich lover, you’ll be pleased with taking on this chicken club at home. The jalapeño infused ranch is delicious and you will be finding yourself using it over and over again! 
HOW TO MAKE A CHICKEN CLUB SANDWICH
To have a successful chicken club sandwich it begins with the chicken. It needs to be prepared perfectly so that each bite is juicy and tender. This is why I get a whole chicken and spatchcock it. The bone-in approach will add an extra flavoring and help keep the bird moist. From here, I use one of my favorite all purpose rubs and season it generously underneath, under the skin and on the top. Everything needs to get seasoned properly because it is flavorful.
Now that the chicken is prepped and seasoned, it goes on the smoker at 275 degrees F with some apple wood chunks. Smoke the chicken until it reaches an internal temperature of 165 degrees F in the breast. Remove and let rest for 10 minutes.
The chicken gets sliced up thin with the skin and layered on some toasted sourdough bread with crispy bacon, tomatoes (be sure to salt the tomatoes), lettuce and plenty of the jalapeño infused ranch sauce. This jalapeño ranch will blow your mind, don’t be shy with it! All I do is make my normal homemade ranch and add half a whole jalapeño in a food processor with the ranch. Let it go for about a minute.
the Chicken Bacon Ranch sandwich is a mouthwatering combination of flavors that is sure to satisfy any sandwich lover’s cravings. This recipe takes the classic chicken club sandwich to the next level by using a spatchcocked whole chicken smoked with apple wood chunks, crispy bacon, and a jalapeño infused ranch sauce.
To prepare the perfect chicken for this sandwich, it needs to be seasoned properly and cooked to perfection. Using a spatchcocked whole chicken that is generously seasoned with your favorite all-purpose rub will ensure that each bite is juicy and flavorful. Smoking the chicken with apple wood chunks at 275 degrees F until it reaches an internal temperature of 165 degrees F in the breast will give it a delicious, smoky flavor.
To assemble the sandwich, layer the thinly sliced chicken with crispy bacon, sliced tomatoes, and lettuce on toasted sourdough bread. The star of the show, the jalapeño infused ranch sauce, is made by adding half a jalapeño to a homemade ranch sauce in a food processor. This adds a spicy kick that will take your sandwich to the next level.
Overall, this Chicken Bacon Ranch sandwich is a must-try for any sandwich lover. It’s easy to make and can be enjoyed with family and friends for a satisfying meal. Plus, the jalapeño infused ranch sauce is so delicious that you’ll find yourself using it over and over again!
Items used in This Recipe
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