BBQ Chicken Bacon Ranch Sandwich
By Traeger Kitchen
Everything's better with bacon and this loaded sandwich is next level. This bird is rubbed down with Leinenkugel's Summer Shandy rub, roasted over sweet cherry wood and loaded on a fresh ciabatta bun with crisp bacon, BBQ sauce, cheese and ranch dressing.
Prep Time
15 Minutes
Cook Time
1 Hours
30 Minutes
Pellets
Cherry
Ingredients
Number of people serving
8
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 1 | whole chicken |
| 2 Tablespoon | Traeger Leinenkugel's Summer Shandy Rub |
| 1/2 Pound | bacon |
| As Needed | Ciabatta Buns |
| As Needed | butter lettuce |
| As Needed | tomatoes |
| As Needed | Avocado, Sliced |
| As Needed | Havarti Cheese |
| As Needed | Traeger Leinenkugel's Summer Shandy BBQ Sauce |
Step
1
When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
2
Season the whole chicken with salt and pepper, then season with Leinenkugel’s Summer Shandy Rub.
3
Place chicken on the grill and cook for approximately 60 to 90 minutes, or until an internal thermometer inserted into the thickest part of the breast reaches 160℉ and the thigh 170℉.
350 ˚F / 177 ˚C
165 ˚F / 74 ˚C
4
Remove from grill and let chicken rest until almost room temperature.
5
While the chicken is cooking, lightly sprinkle Leinenkugel’s Summer Shandy Rub on one side of the bacon.
6
Place bacon directly on the grill grate next to the chicken and cook for 30 to 35 minutes or desired crispiness. Remove from grill and let cool.
350 ˚F / 177 ˚C
00:35
7
When ready to assemble sandwich, slice chicken breast into 1/2” slices and carve off the dark meat.
8
Slice the ciabatta rolls length wise, spread Summer Shandy BBQ Sauce on the bread, add butter lettuce, sliced chicken, bacon, avocado, cheese, tomato, and top with ranch dressing. Enjoy!
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