Crisp the bacon

• Lay a handful of bacon down on the hot griddle.
• Cook until nice and crispy, then remove and set aside.

Caramelize the onions

• Add a handful of sliced red onions (any onions work) to the bacon grease.
• Sauté until really caramelized.

Cook the chicken

• Add about 1.5 lb of sliced chicken to the griddle.
• Season generously with the southwestern all-purpose seasoning (Texas Sugar).
• Keep flipping the chicken around to cook it on all sides.

Combine onions, bacon and chicken

• Throw the caramelized onions in with the chicken.
• Add the bacon, crumbled or in strips.

Add the cheese and assemble

• Top the meat with provolone or cheese whiz (traditional), or with homemade jalapeño ranch as here.
• Let the cheese melt over the filling.
• Pile the filling into the split hoagie rolls and serve.