El sándwich definitivo de pollo picado, bacon y ranch

Ingredientes

• 3 cups cooked chicken, shredded or diced
• 8 slices thick-cut bacon, cooked and crumbled
• 1 cup sharp cheddar cheese, shredded
• 1/4 cup red onion, finely diced
• 1 stalk celery, finely diced
• 1/2 to 3/4 cup good quality ranch dressing
• 4 large hoagie rolls
• 2 tablespoons butter, melted
• 1/2 teaspoon garlic powder
• 2 tablespoons fresh parsley or chives, chopped for garnish
• Salt and black pepper, to taste

Preparación

1. 1

   Cook the bacon until crispy using your preferred method (skillet, oven, or air fryer). Let it cool on a paper towel-lined plate, then crumble or chop it into small pieces.

2. 2

   While the bacon cooks, finely dice the red onion and celery.

3. 3

   In a large mixing bowl, combine the cooked chicken, crispy bacon, shredded cheddar cheese, diced red onion, and diced celery. Toss gently to mix.

4. 4

   Add 1/2 cup of ranch dressing to the bowl and mix until everything is coated. Add more dressing, one tablespoon at a time, if needed to reach your desired creaminess. Season with salt and black pepper to taste.

5. 5

   Preheat your oven's broiler or set the oven to 400°F (200°C). Slice the hoagie rolls lengthwise, keeping one side hinged.

6. 6

   In a small bowl, mix the melted butter and garlic powder. Brush this mixture onto the inside faces of the hoagie rolls.

7. 7

   Place the rolls on a baking sheet and toast under the broiler for 1-2 minutes or in the oven for 3-5 minutes, until golden brown and fragrant. Watch them closely to prevent burning.

8. 8

   Generously stuff the warm, toasted rolls with the chicken bacon ranch filling. Garnish with chopped fresh parsley or chives and serve immediately.