Crack Chicken Sandwich

Instructions

1. 1Preheat your griddle to low and add the bacon. Cook it to your liking.
2. 2While the bacon cooks, season the chicken with Chicken Dust. When the bacon starts to render, slide it over and add the chicken to the bacon grease.
3. 3Cut the jalapeños in half, removing seeds and ribs. Check and flip the bacon. Add some bacon grease to an unused part of the griddle and place the jalapeños down. Put some weight on them for good contact. Cook until caramelized.
4. 4Check the bacon and flip, cooking to desired crispness. Remove to a paper towel. Flip the chicken and cook until internal temp reaches 185°F. Flip the jalapeños and char the other side. Once charred, remove to a cutting board.
5. 5When the chicken is done, remove to the cutting board. In a large bowl, combine the cream cheese, shredded cheddar, and mozzarella. Chop the jalapeños and chicken, adding them to the cheese mixture. Chop the bacon and add it. Toss in some chopped green onion.
6. 6Add the ranch seasoning and mix everything well using your hands.
7. 7Cut the French loaf into thick pieces. Generously spread mayo on one side of each piece. Place two slices of cheese on each sandwich. Spoon a generous amount of the chicken and cheese mixture on top. Top with the second piece of bread and bring to the griddle.
8. 8Spread the bacon grease on the griddle and add the butter. Once the butter melts, add the sandwiches. Cook for a few minutes, then flip and toast the other side. To melt the cheese faster, add some water around the sandwiches and cover with a dome for about a minute. When melted, remove and enjoy!