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.
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.
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
Variations:
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.
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.Nutritional information is approximate and based on ⅛ the large loaf sandwich.Refrigerate leftovers promptly and consume within 4 days.