Best Mertzies Smoky Ranch Ccblts Recipes

CBLT'S image

Provided by Ina Garten

Time 1h10m

Yield 4 sandwiches

Number Of Ingredients 8

12 thick-cut slices smoked bacon
1/2 cup good mayonnaise (recommended: Hellman's)
1/2 cup ketchup
8 slices good white bakery bread, cut 1/2-inch thick
4 to 8 tender green lettuce leaves, washed and spun very dry
2 large ripe tomatoes, thickly sliced
Kosher salt and freshly ground black pepper
1 rotisserie chicken

Steps:

Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.
Combine the mayonnaise and ketchup in a small bowl and spread each slice of bread with about 1 tablespoon of the mixture and cover with a lettuce leaf. Place 3 slices of bacon on top of the lettuce and then add a layer of tomato slices on top of the bacon. Slice half of the breast of the rotisserie chicken in thick pieces and place a slice of chicken on top of the bacon. Sprinkle liberally with salt and pepper. Reserve the remaining chicken.
Spread each of the remaining 4 slices of bread with 1 tablespoon of the mayonnaise/ketchup mixture and place, dressing side down, on the sandwiches. Cut in half and serve.

Mertzie's Smoky Ranch CCBLT's image

Provided by Michelle Koletar/Mertz @Mertzie

Categories Chicken

Number Of Ingredients 13

- one chicken breast per sandwich (i made 3)
- packet of ranch seasoning mix
- colby jack (or your preference flavor) slice of cheese for each breast (or more)
2-3 - slices of bacon per sandwich
2 - slices tomato per sandwich
1 - large leaf of lettuce per sandwich
- scallions (diced) or 1 red onion slice per sandwich
- optional: garlic chili sauce (found w/ asian condiments)
FOR THE SAUCE TO SPREAD (THIS MAKES FOR 2-3 SANDWICHES):
3 tablespoon(s) ranch dressing (creamy, like hidden valley)
1 - heaping tsp., smoked spanish paprika
1/2 - tsp. ancho chili powder (or chipolte for more kick)
- splash of lemon juice

Steps:

I whisked milk with packet of ranch seasoning mix. (If you're making for a crowd, use more mixes for flavor -- enough to cover chicken). Marinate in a bag overnight, and turn every so often.
A few hours before grilling, I took chicken from bag & discarded milk ranch mix. I rubbed garlic chili sauce on each breast lightly and refrigerated for a few more hours.
Heat your grill (or you could use broiler). Meanwhile, mix up the sauce for spreading on the sandwich. Mix 3 TBS ranch dressing with the paprika and chili powder. Mix well & taste, and then adjust to your liking. I added probably another tsp. of smoked paprika, because we love it. Add a splash of lemon juice. Set aside.
As chicken grills, crisp bacon to your liking and set aside. Get chicken to where it is just done (don't overcook it) & then add the cheese slices on top and melt.
Now you just assemble! Spread sauce on each roll. Then add your lettuce, tomatoes, chicken (I sprinkled scallions on top of the chicken), and the bacon.
This is a hunky big sandwich! I used large potato rolls, but next time I shall use a sturdier/crustier roll or serve it as an open face sandwich. Enjoy!