Cheesy, melty and oh so delicious grilled cheese with chicken, ranch, and bacon.
Make the ranch dressing marinade by whisking together the Greek yogurt, buttermilk, and packet of ranch seasoning until well combined. Pour half of the marinade into a gallon sized Ziploc bag and reserve the other half for later.
Place chicken into Ziploc bag with marinade and seal tightly. Allow chicken to sit in fridge to marinate for at least 2 hours or overnight.
Heat a large non-stick skillet over medium high heat. Place chicken in hot skillet and cook on one side until golden brown. Flip chicken over and cook until golden brown. Be sure chicken is fully cooked (no longer pink) before removing from skillet.
While chicken is cooking, heat bacon according to package directions.
Heat griddle or separate pan. Spread margarine onto one side of bread slices. Place bread, margarine side down, onto griddle.
Layer bread with 3 - 4 pieces of chicken, a drizzle of the reserved ranch dressing, 2 slices of bacon, slice of cheese, and additional slice of bread on top (margarine side up).
Cook until bread is golden brown on the bottom. Flip sandwich over and cook until that side is golden brown on the bottom.
Remove from griddle and place on plate. Enjoy the melty, cheesy, bacony goodness!