In a medium bowl, stir together the chopped chicken, crumbled bacon, and ranch dressing until the mixture is evenly coated.
Using a knife, spread softened butter onto the insides of each hoagie roll to add flavor and prevent sogginess.
Warm a large skillet over medium heat and lay the butter-coated roll halves face down, toasting them for about 2 to 3 minutes until they turn golden and crisp.
Take the toasted rolls off the skillet and allow them to rest briefly so the lettuce won’t wilt when added.
Divide the chicken and bacon mixture evenly and pile it onto the bottom halves of each toasted roll.
Layer shredded lettuce over the chicken mixture, then add two tomato slices per sandwich and finish with the thinly sliced red onions.
Place the top half of the rolls on the sandwiches and gently press down to keep everything in place.
Serve these sandwiches right away while the bread is still warm and crispy for the best taste and texture.
