Chicken bacon ranch hoagie
Ethan Chlebowski · ♥ 5.3K likes · 144.4K views · 11 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Dry brine the chicken thighs in the fridge for an hour, then slice them so they lie flat.
Black pepper mayo chicken thighs
- hoagie rolls
- chicken thighs
- 14 g mayo
- 30 cranks fresh black pepper
Mix 14 g of mayo with no less than 30 cranks of black pepper and slather it over the chicken.
Cook the chicken in a cast iron over medium heat until nicely browned and cooked through, then cool before slicing.
- 3 slices bacon
Lay three slices of bacon on a baking sheet and bake at 400F for about 15 minutes until crackling.
- sour cream
- mayonnaise
- milk
- red wine vinegar
- lemon juice
- mustard
- parsley
- chives
- salt
Make the ranch by mixing sour cream, mayonnaise, milk, red wine vinegar, lemon juice, mustard, parsley, chives and garlic in a bowl, then taste and add salt and plenty of black pepper.
- garlic
- tomatoes
- romaine lettuce
- pickled onions
Thinly slice the tomatoes and romaine and gather the pickled onions.
Slice the hoagie roll open and slather ranch on both sides of the bread.
Assembling the restaurant-style hoagie
- shredded cheddar cheese
Pack on the chicken, then the bacon, then shredded cheddar, and put it under the broiler until the cheese just starts to melt.
- chicken breast
- 3 slices turkey bacon
- zero calorie chipotle ranch dressing
Wrap in parchment paper and let it sit a couple of minutes before slicing on a diagonal.
- 1½ % salt
Variation, lower calorie: bash the chicken breast flat and even, add 1.5% salt and dry brine it in the fridge.
Pounding and dry-brining the chicken breast
- 14 g mayo
- 30 cranks black pepper
Variation: mix 14 g mayo with at least 30 cranks of black pepper, dab the excess liquid off the brined breast and coat both sides evenly.
Variation: cook the breast in a cast iron over medium heat until browned and 150 to 155F internal, then cool before slicing.
Variation: brown the turkey bacon on both sides in the cast iron.
- 1 parts vinegar
- 1 parts water
- salt
- black peppercorns
- onions
Variation: pickle the onions in one part vinegar, one part water, a pinch of salt and black peppercorns, boiled and poured over.
- 1½ slices Havarti
Variation: slather chipotle ranch on both sides of the roll, pack on the chicken, the turkey bacon cut on a diagonal and 1.5 slices of Havarti, and broil a minute until it just starts to melt.
Assembling and wrapping the lighter hoagie
Wrap by laying the hoagie slightly back from centre on a large piece of parchment on the diagonal, pull the near edge up and over, give it a quarter roll, tuck in the left then the right side and roll the rest of the way into a tight bundle; secure with tape and mark it.