Grilled Cheesy Chicken Bacon Lettuce and Tomato sandwiches. Serve on your favorite rolls. Use pepperjack cheese if you want more kick. I've been on a smoked paprika fix and wanted to include it as the main flavor for the condiment on this sandwich. Turned out really yummers! My son and I both have full bellies. This would be a nice switch from (or addition to) burgers and dogs for picnics. Sorry for blurry pic -- we were hungry & ready to EAT. :)
1I 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.
2A 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.
3Heat 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.
4As 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.
5Now 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.
6This 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!