Start with fresh bread; sourdough adds that perfect texture, though any sturdy bread works. Butter one side of each slice—generously, so it crisps nicely.

Layer cooked chicken over one slice, ensuring every bite gets juicy chicken. Add crispy bacon strips on top of chicken, laying each piece flat for even flavor. Bacon gives a smoky, salty contrast that balances ranch’s creamy richness.

Drizzle ranch dressing over chicken and bacon. Ranch acts as glue for flavors here, combining with cheese for an indulgent bite. Try homemade ranch if possible; it brings freshness store-bought versions can’t always match.

Place cheese slice over ranch. Cheddar gives sharpness, though provolone melts beautifully as well. Cover sandwich with other bread slice, buttered side facing out.

Heat skillet over medium. Carefully place sandwich, letting it sit without pressing. Allow bread to toast slowly—crunchy bread makes each bite satisfying. Flip after a few minutes, once the bottom turns golden.

Remove from skillet when both sides reach golden-brown perfection. Let it sit briefly before slicing. Cutting diagonally shows layers of crispy bread, gooey cheese, smoky bacon, and juicy chicken, tempting everyone.