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1
Preheat the oven to 350 degrees F.
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2
Place the chicken presentation-side down on a baking tray and sprinkle with half of the salt, tarragon, pepper, thyme and garlic.
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3
Flip the chicken, then sprinkle with the remaining salt, pepper and garlic.
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4
Spoon the oil over the chicken and rub to fully coat.
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5
Add the remaining thyme and tarragon, and then bake until the internal temperature is 165 degrees F, about 40 minutes.
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6
Meanwhile, place the bacon on a foil-lined baking sheet and bake in the same oven for 8 minutes, then rotate the baking sheet and bake 8 more minutes.
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7
The bacon should be almost fully cooked.
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8
Chill the chicken until fully cooled.
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9
Using a very sharp knife, slice the chicken on a vertical bias across the breast into 1/8-inch-thick slices.
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10
Halve the ciabatta horizontally, then set it up open-face to build the sandwiches.
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11
Spread half of the ranch dressing onto the bottom piece of ciabatta.
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12
Stack the sliced chicken over the ranch, creating two or three layers.
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13
Cover the chicken with the sliced Cheddar and then top with the bacon.
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14
Bake both halves of the sandwich until the cheese melts, the bacon is crisp and the bread is toasted.
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15
Coat the top piece of ciabatta with the remaining ranch dressing.
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16
Top the bacon with the avocado, and then finish the sandwich with the top piece of bread.
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17
Cut into 4 pieces to serve.
