Description
A hearty sandwich blending grilled chicken, crispy bacon, sharp cheddar, tangy pickles, and cool ranch on toasted hoagie rolls.
Ingredients
Scale
- 4 hoagie rolls
- 1 pound grilled chicken tenders
- 8 slices of cooked bacon
- 1 cup shredded sharp cheddar cheese
- ½ cup ranch dressing
- 1 cup dill pickle chips
- 2 tablespoons butter
Instructions
- Preheat the oven to 350°F (175°C).
- Slice each hoagie roll in half lengthwise, keeping them attached on one side.
- Spread butter on the inside of each roll.
- Place the rolls on a baking sheet and toast in the oven about 5 minutes, until lightly golden and warm.
- While the rolls toast, grill the chicken tenders until fully cooked, about 3–4 minutes per side.
- Place the cooked chicken tenders inside the toasted hoagie rolls.
- Top each sandwich with 2 slices of bacon and a generous amount of shredded sharp cheddar cheese.
- Return the sandwiches to the oven and bake about 5 minutes, until the cheese melts.
- Remove from the oven and drizzle ranch dressing over the melted cheese.
- Evenly distribute the dill pickle chips on top for a tangy crunch.
- Serve warm and enjoy your South Carolina Bird Dog Sandwiches.
Notes
For a different flavor, try swapping ranch for honey mustard or spicy mayo. You can also make it vegetarian with grilled portobello.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg