Ingredients
Scale
- 1 lb (450 g) thinly sliced beef strips
- 2 boneless, skinless chicken breasts
- 1 packet ranch seasoning mix
- 4 slices sharp cheddar cheese
- 4 slices mozzarella cheese
- 4 sandwich buns or ciabatta rolls
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- Salt and pepper to taste
- Oil for frying (vegetable or canola oil)
Instructions
- Season chicken breasts with salt, pepper, and ranch seasoning, then cook until fully cooked. Shred or slice into pieces. Season beef strips with salt and pepper.
- Prepare three bowls with flour, beaten eggs, and panko breadcrumbs seasoned with salt. Dip each piece of chicken and beef into flour, then eggs, then coat with breadcrumbs to ensure crunchiness.
- Heat oil in a skillet over medium-high heat. Fry coated chicken and beef until golden and crispy, about 3-4 minutes per side. Drain on paper towels.
- Slice buns and toast lightly. Layer crispy chicken and beef on the bottom halves. Top with cheddar and mozzarella cheese slices. Cover with the top bun and optionally melt under a broiler for 1-2 minutes.
- Serve immediately with sides like fresh salads or fries for a complete, cheesy, crispy sandwich experience.
Notes
- Use thinly sliced meat for better layering and faster cooking.
- Ensure oil is hot enough before frying to achieve perfect crispiness.
- Customize with different cheeses or add extra toppings like pickles or tomatoes.
- Best enjoyed immediately to maintain crispiness and melted cheese.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sandwiches
- Method: Frying
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 550 kcal Kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg
