BBQ CHICKEN BACON RANCH SANDWICH 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. CategoryChickenDifficultyBeginner Yields12 ServingsQuarter (3 Servings)Half (6 Servings)Default (12 Servings)Double (24 Servings)Triple (36 Servings)Prep Time15 minsCook Time1 hr 1 Chicken 2 tbsp Leinenkugel's Summer Shandy Rub ½ lb Bacon Ciabatta Rolls Butter Lettuce Tomato Slices Avocado Wedges Sliced Havarti Cheese Traeger Summer Shandy Sauce Ranch Dressing 1When ready to cook, start the Traeger according to grill instructions. Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes. 2Season the whole chicken with salt and pepper, then season with Leinenkugel’s Summer Shandy Rub. 3Place 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 degrees F and the thigh 170 degrees F. 4Remove from grill and let chicken rest until almost room temperature. 5While the chicken is cooking, lightly sprinkle Leinenkugel’s Summer Shandy Rub on one side of the bacon. 6Place 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. 7When ready to assemble sandwich, slice chicken breast into 1/2-inch slices and carve off the dark meat. 8Slice 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! Ingredients 1 Chicken 2 tbsp Leinenkugel's Summer Shandy Rub ½ lb Bacon Ciabatta Rolls Butter Lettuce Tomato Slices Avocado Wedges Sliced Havarti Cheese Traeger Summer Shandy Sauce Ranch DressingDirections1When ready to cook, start the Traeger according to grill instructions. Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes. 2Season the whole chicken with salt and pepper, then season with Leinenkugel’s Summer Shandy Rub. 3Place 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 degrees F and the thigh 170 degrees F. 4Remove from grill and let chicken rest until almost room temperature. 5While the chicken is cooking, lightly sprinkle Leinenkugel’s Summer Shandy Rub on one side of the bacon. 6Place 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. 7When ready to assemble sandwich, slice chicken breast into 1/2-inch slices and carve off the dark meat. 8Slice 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! BBQ CHICKEN BACON RANCH SANDWICHIngredientsDirections Share This Recipe: Copy to clipboard Copied Other Recipes You May Be Interested In... ROASTED BACON WRAPPED BEEF TENDERLOIN Anything that starts with bacon ends with happiness. These... Read Recipe SMOKED CORNED BEEF BRISKET This St. Patrick's Day dinner will put the smoke in your... Read Recipe GRILLED BACON-WRAPPED HOT DOGS Everything is better with bacon. Take your dogs to to the... Read Recipe
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