Heat a drizzle of olive oil in a skillet over medium heat. Season the boneless, skinless chicken breasts with salt and pepper. Cook for about 6-7 minutes on each side until golden brown and cooked through.

In a separate pan, cook slices of bacon over medium heat until crispy, about 5-7 minutes, flipping halfway through. Drain on paper towels and chop into bite-sized pieces.

In a medium bowl, combine mayonnaise, sour cream, and ranch seasoning to create the dressing.

Chop the rested chicken and add it to the bowl with the dressing. Add red onion, celery, shredded lettuce, and diced tomato, then toss to combine.

Fold in the crispy chopped bacon and generously fill the soft hoagie roll with the mixture.

Serve immediately while fresh, pairing with chips or a side salad.