Ingredients
Scale
- 2 lbs Boneless chicken thighs
- 8 strips Thin cut bacon
- 2 tbsp Dad’s All Purpose rub
- 1 Large tomato
- 1/2 Iceberg lettuce
- 1 Red onion
- 1/4 cup Ranch dressing
- 4 Hoagie rolls
Instructions
- Preheat the griddle to a medium heat and place bacon strips first.
- Season with Dad’s All Purpose rub and set aside.
- Once the bacon has been flipped and is crispy, remove it off the grill to dry and use the bacon grease to grill up the chicken. Grill 5 minutes per side or until the internal temperature reaches 170 degrees.
- Remove and rest for 10 minutes.
- Add sliced rings of iceberg lettuce, tomato and red onion. Place the bacon and chicken on top and start chopping.
- Halfway through, drizzle some ranch dressing and add shredded cheese and continue chopping until each piece is bite size.
- Slice open the hoagie roll and toast the inside. Using a large spatula, scoop up a large mound of the chopped ingredients and layer onto the roll.