Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 oz each), butterflied or pounded to 1/2-inch thickness
- 2 tablespoons blackening seasoning (homemade or store-bought, check ingredients for halal compliance)
- 2 tablespoons olive oil, plus more for cooking
- 8 slices turkey bacon
- 4 artisan sandwich rolls or 8 slices sturdy bread
- 1/2 cup creamy ranch dressing (store-bought or homemade, ensure halal ingredients)
- 1 cup shredded romaine lettuce
- 1 large ripe tomato, thinly sliced
- 1/4 red onion, thinly sliced (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the chicken: Pat chicken breasts very dry with paper towels. Generously rub both sides of each chicken breast with the blackening seasoning, ensuring an even coat. Set aside while you prepare other ingredients.
- Cook the turkey bacon: In a large skillet (preferably cast iron) over medium heat, cook the turkey bacon until it's wonderfully crispy. This usually takes 5-7 minutes. Remove the bacon from the skillet, place it on a paper towel-lined plate to drain excess fat, and set aside.
- Sear the chicken: Add 2 tablespoons of olive oil to the same skillet (or a clean one) and heat over medium-high heat until it shimmers and just begins to smoke. Carefully place the seasoned chicken breasts in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 4-6 minutes per side, or until the chicken is deeply browned with a beautiful blackened crust and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and let rest on a cutting board for 5 minutes.
- Prepare the bread: While the chicken rests, lightly toast the artisan rolls or bread slices. You can use a toaster, grill pan, or briefly toast them in the warm skillet from the chicken, wiping it clean first. This adds a delightful crunch and prevents sogginess.
- Assemble the sandwiches: Slice the rested chicken breasts against the grain into thick, juicy pieces, or leave them whole if preferred. Spread a generous layer of ranch dressing on the inside of both halves of each toasted roll or bread slice.
- Layer the ingredients: On the bottom half of each roll, layer fresh shredded lettuce, sliced tomato, and thinly sliced red onion (if using). Top with the warm, succulent blackened chicken slices, followed by 2 crispy strips of turkey bacon. Place the top half of the bread on the sandwich, gently press, and serve immediately. Enjoy this explosion of flavors!
Notes
For an extra kick, add a pinch of cayenne pepper to your blackening seasoning. If you’re feeling adventurous, make your own ranch dressing from scratch for an even fresher flavor. These sandwiches are fantastic served with a side of sweet potato fries, a simple green salad, or even some homemade pickle spears. Don’t overcrowd the pan when searing the chicken; cooking in batches ensures a perfect crust. For a different texture, try adding a slice of pepper jack or provolone cheese onto the chicken during the last minute of cooking to melt. Always ensure store-bought ingredients like ranch dressing and seasonings are free from non-halal components.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 480
- Sugar: 7g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 95mg