Chicken Bacon Ranch Sub

Preheat your oven. Arrange bacon strips in a single layer on a parchment-lined baking sheet.

Bake the bacon until crispy, then transfer to a paper towel-lined plate to drain.

Season chicken breasts on both sides with paprika, garlic powder, onion powder, salt, and pepper.

Heat olive oil in a skillet over medium-high heat. Cook the chicken for 4-5 minutes per side, until golden brown and cooked through. Let it rest, then slice.

Slice sub rolls open and spread mayonnaise on the inside.

Layer Colby Jack cheese slices on one side of each roll.

Place the rolls on a baking sheet and toast in the oven until the cheese is melted and the bread is lightly golden.

Assemble the subs by layering the sliced chicken over the melted cheese.

Add the crispy bacon and sliced tomatoes. Season the tomatoes with a pinch of salt and pepper.

Top with shredded lettuce, then drizzle with Italian dressing and ranch dressing.

Close the sandwich. Brush the top of the roll with melted butter.

Sprinkle the top with grated Parmesan cheese, Italian seasoning, and a crack of black pepper.

Slice in half and serve immediately.