{"id":636,"date":"2024-07-05T15:24:04","date_gmt":"2024-07-05T15:24:04","guid":{"rendered":"https:\/\/www.fmidnight.com\/gourmet\/?p=636"},"modified":"2025-12-12T19:33:08","modified_gmt":"2025-12-12T19:33:08","slug":"dominos-chicken-bacon-ranch-sand-copycat","status":"publish","type":"post","link":"https:\/\/www.fmidnight.com\/gourmet\/dominos-chicken-bacon-ranch-sand-copycat\/","title":{"rendered":"Domino&#8217;s Chicken Bacon Ranch Sand. Copycat"},"content":{"rendered":"\n<p>Makes 2 sandwiches<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<p>2 rolls brioche or bolio bread<br>1 chicken breast<br>4 slices provolone cheese<br>4 oz mozzarella cheese (~1\/2 small block)<br>4 strips bacon<br>1\/2 cup wishbone ranch<br>2 tbsp butter<br>kosher salt to taste<br>cracked pepper to taste<br><\/p>\n\n\n\n<br>\n\n\n\n<h3 class=\"wp-block-heading\">Procedure<\/h3>\n\n\n\n<p>Preheat oven to 300F.<\/p>\n\n\n\n<p>Cut chicken breast in half and pound into cutlets.<\/p>\n\n\n\n<p>Season well with salt and pepper on one side.<\/p>\n\n\n\n<p>Cook in cast iron pan until a temp. of 160F is reached, only flip once.<\/p>\n\n\n\n<p>Simultaneously cook the bacon to desired crispiness and shred mozzarella cheese.<\/p>\n\n\n\n<p>Once chicken is finished, place in a bowl and shred with two forks into small pieces.<\/p>\n\n\n\n<p>Toast bread until lightly crispy with little to no browning.<\/p>\n\n\n\n<p>Assemble sandwiches on a lightly greased pan in the order of provolone slices, chicken, bacon, ranch, then mozzarella cheese. Brush sandwich tops with butter and garnish with pepper.<\/p>\n\n\n\n<p>Place in the oven and bake from 10-20 minutes until crispy and cheese is melted.<\/p>\n\n\n\n<p>Enjoy!<\/p>\n\n\n\n<br><br>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2024\/07\/PXL_20251209_190232018-1024x576.jpg\" alt=\"\" class=\"wp-image-2348\" srcset=\"https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2024\/07\/PXL_20251209_190232018-1024x576.jpg 1024w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2024\/07\/PXL_20251209_190232018-300x169.jpg 300w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2024\/07\/PXL_20251209_190232018-768x432.jpg 768w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2024\/07\/PXL_20251209_190232018-1536x864.jpg 1536w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2024\/07\/PXL_20251209_190232018-2048x1152.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Makes 2 sandwiches Ingredients 2 rolls brioche or bolio bread1 chicken breast4 slices provolone cheese4 oz mozzarella cheese (~1\/2 small block)4 strips bacon1\/2 cup wishbone ranch2 tbsp butterkosher salt to tastecracked pepper to taste Procedure Preheat oven to 300F. Cut chicken breast in half and pound into cutlets. Season well [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2348,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[14,27,38,10,19,11],"class_list":["post-636","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","tag-bacon","tag-bread","tag-cheese","tag-chicken","tag-pork","tag-savory"],"_links":{"self":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/636","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/comments?post=636"}],"version-history":[{"count":5,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/636\/revisions"}],"predecessor-version":[{"id":2355,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/636\/revisions\/2355"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media\/2348"}],"wp:attachment":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media?parent=636"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/categories?post=636"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/tags?post=636"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}