Citrus Bacon Ranch Chicken Ciabatta Sandwiches
These Citrus Bacon Ranch Chicken Ciabatta Sandwiches are a family-favorite with my homemade ciabatta bread loaf and citrus-marinated chicken cooked until crispy in the air fryer. It’s great for spring picnics, casual family meals, or even work lunches!
How to Make Homemade Pickled Onions:
Pickled onions are a fridge staple for me, and super easy to make at home for a fraction of the store-bought price. You simple will thinly slice 1-2 red onions and stuff into a (heat-safe) glass jar. In a saucepan over medium high heat, bring 1/2 cup apple cider vinegar and 1/2 cup water to a boil. Pour over the red onions and let steam uncovered for 20-30 minutes, until room temperature. Cover with the lid and store in the ridge after 2 hours to keep the jar from breaking with temperature changes.
Want to learn how to make your own Ciabatta at Home? Click here for my go-to recipe!
Cook with me!
Citrus Bacon Ranch Chicken Ciabatta Sandwiches
Ingredients
- 1 lb. Chicken Thighs boneless and skinless
- 1 Orange zest and juice
- 1 Lemon zest and juice
- 1/3 cup Plain Yogurt
- 2 tbsp. Olive Oil
- 2 tbsp. Fresh Dill chopped
- 1 tbsp. Dijon Mustard
- 1 tsp. Worcestershire Sauce
- Ciabatta or Baguette sliced in half and toasted
- 6-8 Cooked Bacon Slices
- 1 English Cucumber thinly sliced
- 1 tsp. Apple Cider Vinegar
- 1 tsp. Olive Oil
- 1 tbsp. Fresh Dill chopped
- 1/2 cup Ranch
- Arugula for serving
- Pickled Onions for serving
Instructions
- In a large bowl, combine the chicken, orange zest and juice, lemon zest and juice, yogurt, olive oil, 2 tablespoons chopped dill, Dijon, and Worcestershire sauce. Mix well to coat the chicken in the marinade.
- Cook in an Air Fryer at 400F for 15 minutes. Take out the chicken to slice into bite-sized pieces. Place back in the air fryer with the addition of the bacon to cook until chicken edges are golden, and bacon is crispy, for 8-10 more minutes.
- In a separate bowl, toss together the thinly sliced cucumbers, 1 tablespoon olive oil, apple cider vinegar, and 2 tablespoons fresh dill. Season with salt and black pepper to taste.
- Slice the ciabatta loaf in half lengthwise. Remove as much bread stuffing.
- If desired, drizzle both sides with olive oil and toast in the oven under the broiler for 1-2 minutes, until toasted.
- On the bottom half of your toasted bread, add a generous slather of the ranch then layer with the chicken and bacon, thinly sliced cucumbers, arugula, pickled onions and the top slice of the bread. Enjoy warm!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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