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Grilled “Ranch” Style Chicken Sandwiches

Grill season is just in time to make these delicious Grilled “Ranch” Style Chicken Sandwiches, perfect for barbeques, get-togethers, or just an easy dinner.
Prep Time25 mins
Cook Time10 mins
Total Time32 mins
Course: Main Course
Servings: 6
Calories: 656kcal
Author: Sandra


  • 6 ciabatta buns
  • 6 tablespoons Heinz Yellow Mustard
  • 12 slices provolone cheese
  • 9 slices bacon cooked & cut in halves

Balsamic Mustard Grilled Chicken

  • 2 tablespoons Heinz Yellow Mustard
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon paprika
  • 2 pounds chicken tenders
  • 10-12 skewers for kabobs


  • Prepare Balsamic Mustard Grilled Chicken, click here for directions. Once they are cooked, chop chicken into chunks and set aside.
  • Slice buns in half, butter each side of the bun. Place on baking sheet butter side up.
  • Repeat with remaining buns and butter.
  • Heat oven on high broil. Broil the buns until they are toasted, about 3-5 minutes. Time may vary depending on your broiler, so be sure to check on this frequently.
  • Remove buns from oven, leave the bottom parts of the buns on the pan, and remove tops. Set the top half of the buns aside.
  • Add chicken on top of buns, I used about 1/2 to 2/3 cup of chicken per bun.
  • Top with 1 tablespoon of mustard then 2 slices of provolone cheese.
  • Place buns back in the oven and broil on low until cheese is melted and a golden brown color.
  • Remove from oven and top with 3 slices of bacon.
  • Top the sandwich with top half of the bun and serve immediately.


Total time does not include the 30 minutes for the chicken to marinade. Recipe title idea came from a Pioneer Woman recipe, recipe is not adapted from this recipe.


Calories: 656kcal | Carbohydrates: 30g | Protein: 56g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 157mg | Sodium: 1387mg | Potassium: 750mg | Fiber: 1g | Sugar: 1g | Vitamin A: 725IU | Vitamin C: 5.3mg | Calcium: 444mg | Iron: 1.4mg