If not using pre-cooked chicken, season and cook your chicken breasts until the internal temperature reaches 165°F (74°C). Cook the bacon until extra crispy. Drain and set aside.

Slice your hoagie rolls open, spread a thin layer of softened butter on the inside, and toast them face-down in a skillet over medium heat until golden brown.

Transfer the cooked chicken, crispy bacon strips, roughly chopped iceberg lettuce, and diced red onion onto a large, sturdy cutting board.

Using a large chef's knife, chop all the ingredients together until uniformly diced into bite-sized (about 1/4 inch) pieces and thoroughly mixed.

Drizzle the ranch dressing evenly over the chopped pile. Sprinkle with black pepper and cheese (if using). Toss and fold the mixture together until well coated.

Scoop generous portions of the chopped chicken bacon ranch filling into each toasted roll. Serve immediately.