Preheat the griddle to a medium heat and place bacon strips first.

Season with Dad’s All Purpose rub and set aside.

Once the bacon has been flipped and is crispy, remove it off the grill to dry and use the bacon grease to grill up the chicken. Grill 5 minutes per side or until the internal temperature reaches 170 degrees.

Remove and rest for 10 minutes.

Add sliced rings of iceberg lettuce, tomato and red onion. Place the bacon and chicken on top and start chopping.

Halfway through, drizzle some ranch dressing and add shredded cheese and continue chopping until each piece is bite size.

Slice open the hoagie roll and toast the inside. Using a large spatula, scoop up a large mound of the chopped ingredients and layer onto the roll.