Hot Chicken Sub with Bacon

cut side view of hot chicken sandwich with cheese and chunks of bacon showing alongside the chicken.

5 from 5 votes

These Chicken Bacon Subs disappear lickety split at my house. They are the perfect hot chicken sandwich, so easy to assemble and very freezer-friendly.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Servings: servings

Calories: 361kcal

Author: Jessica Fisher

Equipment

cutting board
bread knife
offset spatula
small mixing bowl
heavy duty aluminum foil

Ingredients

1 large French loaf sliced lengthwise or 12 sandwich rolls, split
½ cup garlic butter
2 cup chicken (cooked and shredded)
4 slices bacon chopped and cooked crisp
5 oz jack cheese (sliced)

US Customary - Metric

Instructions

Place the French loaf on a large sheet of aluminum foil or each roll on its own square of foil. Spread the garlic butter on both halves. Layer cheese slices over the bread. Next layer the shredded chicken over the cheese. Sprinkle bacon over the chicken. Place the top half of the bread on the sandwich. Wrap in foil.
1 large French loaf, ½ cup garlic butter, 2 cup chicken (cooked and shredded), 4 slices bacon, 5 oz jack cheese (sliced)
If serving right away, bake in 350 oven for about 25 minutes, depending on the thickness of the bread. If preparing to serve later, freeze.
On serving day, bake for 50-70 minutes if frozen. If thawed, bake for 25-30 minutes.

Notes

Nutritional information is approximate and based on ⅛ the large loaf sandwich.

Serving Suggestions: Serve Chicken Bacon Subs with a side salad, soup, chips, or veggie dippers.

Shop Your Kitchen:

You can use large French bread loaves as directed or make single-serve sandwiches on sub rolls or small ciabatta rolls. Wrap each individually in foil.
You can swap out the jack cheese for pepper jack, mozzarella, or cheddar.
Got a different type of cooked meat on hand? Use that instead.
If you want to make a Bacon Ranch Chicken Sub, swap out the garlic butter for ranch dressing.

Slow cooker instructions: You can reheat these sandwiches in the slow cooker, for about four hours on LOW, turning once if possible.

To Make a Meal Prep: I don’t recommend making Chicken Bacon Subs as a meal prep as it just won’t have the same texture reheated, however freezing the sandwiches prior to cooking is awesome!

Freeze Extra for Later: I love freezing sandwiches to make into panini or grilled cheese.

To make sandwiches to freeze: Assemble as directed. Wrap in foil and slip into a ziptop freezer bag.

Make a Plan for Leftovers: Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. Reheat in the microwave or for best texture, the air fryer. If you store your leftovers in clear containers, they’re more likely to get eaten.

Nutrition