Cooked on our flat top!
Time: 1 hour
Feeds: 2 people
Ingredients:
- 4 chicken thighs, cut into bite size pieces
- 1 red onion, thinly sliced into half moons
- 1 red bell pepper, thinly sliced into strips (optional)
- 1 packet ranch seasoning
- 1/4 cup avocado oil
- 4 oz bacon, cut into small pieces
- 2 hoagie rolls
- 4-6 slices white American cheese
- Ranch dressing, for serving (optional)
Directions: Slice red onion into thin half moons and add to a gallon ziplock bag. Take 4 chicken thighs and trim any excess fat if needed. Cut the thighs into bite size pieces and place into the ziplock back with the onions. Drizzle the avocado oil into the bag with the onions and chicken and then add the packet of ranch seasoning. Make sure it’s the seasoning and not the dressing mix which is a smaller packet. Seal the bag, leaving some air in there, and shake everything around so the oil and seasoning are coating everything. Set aside for at least 20 minutes to let the flavors come together while you’re prepping the flat top and cooking the bacon.
Heat up your flat top. When cooking these, I aim for a medium high temperature so it’s hot enough to sear everything but not so hot that things will start to burn. Cook the bacon on the flat top until crispy. Move to a small bowl and set aside.
Remove some of the bacon fat while leaving some to cook the chicken and onions with. Dump the chicken and onions on to the flat top and move around so they’re in an even layer. Leave to cook on the first side for 3-5 minutes so that it creates a sear. After this initial sear, continue to cook until the onions have softened and caramelized and the chicken is cooked through.
Once finished cooking, separate into two sandwich shaped piles and add your bacon bits and cheese. The amount of cheese is up to you, we usually do between 2-3 slices per sandwich depending on the size and thickness of the slice. This is a great time to toast your buns if you would like. Once the cheese has melted, transfer with a spatula to your bun. Once the sandwich has been assembled, you can drizzle with ranch dressing if desired.
Notes: You’re welcome to include bell peppers in this sandwich but we usually leave them out. These are big, messy sandwiches and are usually a fork and knife situation but oh so delicious!