Sunday was another gorgeous day, although I spent the first two-thirds of it working on finishing up my 2025 taxes. Still, there was enough outside time, especially with the recurring demands and expectations of the house pups, and I knew it needed to be a night of grilling. Since neighbor Jonathan was coming for another night of the Holly Avenue Collective, and with a sad memory of a previous version of the night's menu from about 20 meals ago, I thought I'd go for a different approach to bacon chicken spicy ranch sandwiches. I spiced and grilled the chicken to a marvelous perfect temp and char and let some thick slices of Swiss cheese melt lazily upon them. I prepped oven-baked chile-rubbed thick-cut bacon. I pulled out the spicy ranch dressing I'd made recently. Some brioche hamburger buns came out of the cabinet and harvest cheddar Sun Chips gave us the side snack. It turned out pretty darned amazing, really, and I was quite pleased. Given that the picture above only shows you the slabs of thick spiced bacon, you might not realize how good that chicken actually was:
"Spicy Ranch Dressing," from Alexa Blay of Key to My Lime. [Published 09 March 2021]
"Chile-Rubbed Bacon," by Rick Martinez. In "D.I.Y. B.L.T. O.M.G.: Bake Better Bacon (Upgrade Idea No. 1)," Bon Appétit, July 2016, p. 44.
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