Preheat your fire to a two zone medium high temperature (around 375F).

Add some oil to your chicken thighs and season thoroughly with your favorite BBQ Rub. Set to the side and add all the ingredients for the Zesty Ranch to a bowl and mix together. Set in the fridge until ready to serve.

Add your chicken over the hot side of the grill to sear for 2 minutes per side. Once seared, bring over to the cooler side of the grill and cook until 175F internal (about 20 minutes). When done, pull off, rest for 5 minutes then slice into strips.

Preheat a cast iron skillet over a medium high heat fire (about 350F). Cook your bacon on the skillet until done to your liking, then pull off and let cool. Clean off the skillet, add a little bit of clarified butter and keep at the same temperature over the coals.

Lay out a piece of bread and cover with a handful of shredded cheese. Top with sliced chicken, bacon, a little bit of ranch, more shredded cheese and the top bread. Repeat for as many sandwiches as you need. Then, add the melts to the skillet and toast the bread for 45-60 seconds a side until golden brown. Flip and toast the other side. Once done, pull off and keep warm.

Before serving, open your melts and add some more ranch to the. Slice, serve and enjoy!