Prep the Filling:
In a small bowl, toss shredded chicken with ranch dressing until evenly coated. Stir in chopped bacon. Set aside.
Assemble Sandwiches:
Spread mayonnaise or softened butter on one side of each bread slice. Place two slices, butter-side down, in a skillet. Top each with half of the shredded cheddar, the chicken-bacon mixture, and the remaining cheese. Finish with the other bread slices, butter-side up.
Grill the Sandwiches:
Heat skillet over medium heat. Cook sandwiches for 3–4 minutes per side, pressing gently with a spatula, until golden brown and cheese is fully melted.
Serve:
Let the sandwiches cool for a minute or two. Slice in half and serve hot.
Variations:
Use pepper jack or mozzarella for different cheese profiles.
Add a slice of tomato or a handful of fresh spinach for extra flavor and freshness.
Swap sourdough for rye, multigrain, or brioche for a different texture.
Tips:
For an ultra-crispy exterior, cook slowly over medium-low heat to allow even browning.
Leftover grilled chicken or rotisserie chicken works great in this recipe.
These sandwiches pair beautifully with tomato soup or a dill pickle on the side.
