Preheat your griddle to medium heat. Start by placing the bacon strips on the griddle. Make sure to keep an eye on them, flipping as needed to ensure even cooking.

While the bacon cooks, season the chicken thighs with Dad's All Purpose rub. This seasoning adds a delightful flavor to the chicken.

Cook the bacon until crispy, which will take about 8-10 minutes. Once done, remove the bacon from the griddle and let it drain on paper towels. Use the bacon grease left on the griddle to grill the chicken, adding a delicious richness.

Grill the chicken thighs for about 5 minutes on each side, or until the internal temperature reaches 170°F (77°C). Once cooked, remove the chicken and let it rest for 10 minutes. Resting allows the juices to redistribute, keeping the chicken moist.

While the chicken is resting, slice the iceberg lettuce, tomato, and red onion into rings. Fresh vegetables add a lovely crunch!

Chop the rested chicken and bacon into bite-sized pieces. In a large bowl, combine the chopped chicken, bacon, lettuce, tomato, and onion. Drizzle with ranch dressing and mix until everything is well combined. Feel free to add shredded cheese for extra flavor!

Slice open the hoagie rolls and toast the insides on the griddle for a minute or two until golden. Toasting the rolls enhances their texture and flavor.

Using a large spatula, scoop a generous amount of the chopped mixture and layer it onto each toasted hoagie roll. Serve immediately and enjoy!