Ranch Dressing: An American Tale
The history of ranch dressing isn’t exactly a tale as old as time—it was actually created just about 75 years ago by a plumber-turned-cowboy from Alaska named Steve Henson. After moving to California, he and his wife bought a ranch, and it was there that this legendary dressing was born. Naturally, they named it after the place it came from—Hidden Valley Ranch.
Here at the butcher shop, we crafted our very own vegan version, and it’s everything you could want—perfectly creamy, herby, and absolutely delicious. We love it so much that we made a whole sandwich around it—and now you can make it at home, too!
(Find links to the products you’ll need below the recipe!)
Ranchy Bacon Mac Sandwich
2 Hoagies or Ciabatta rolls
5 oz. Elbow macaroni noodles
5 oz. HBFC mac sauce
2 oz. HB hickory bacon, chopped
2 oz. Arugula
4 tbsp. HB ranch dressing
Oil for cooking
Directions:
- Bring a medium pot of salted water to a boil. Boil pasta until al dente, 10-12 minutes.
- Chop bacon and sauté in a frying pan until crisp or to your liking.
- Drain pasta. Toss cooked noodles in cheese sauce until thoroughly coated.
- Sprinkle in cooked bacon and half the ranch dressing.
- Scoop pasta mixture onto the bread roll and drizzle with additional ranch dressing.
- Top with arugula.
- If you want to hot press your sandwich you can add a little oil to a frying pan, at medium heat. Put a heat proof plate on top of the sandwich and stack something heavy on top of that. Cook sandwich for 1-2 minutes on each side. Serve and enjoy! (This step is strange but it's what I do at home, LOL)
Enjoy National Ranch Day but really just enjoy our vegan ranch dressing EVERYDAY!
xo, Aubry
Click Here to get our Hickory Bacon! 🥓
Click Here to get our Ranch Dressing! 🥗
Click Here to get HBFC's Mac Sauce! 🧀
