Papa Johns is officially in its sandwich era. The chain recently launched three Oven-Toasted Sandwiches (Philly Cheesesteak, Chicken Bacon Ranch, and Steak & Mushroom), billing them as a bold step in “raising the bar on sandwich flavor” and a “pizza-approved sandwich.” Big claims, so naturally I had to investigate.

I went with the Chicken Bacon Ranch because, honestly, it sounds the best of the three. And yes, before you ask, I’m also still processing the loss of the Papadias. Apparently, not enough people ordered them (or maybe just Canadians, since it’s only available to our northern neighbors right now), and now we’re here. Moving on.

My first impression is the pepperoncini smell. On the car ride home, the new custom green sandwich box fills the car with nothing but banana pepper fumes. If you’re a fellow pickle-y, tangy girlie, you won’t mind because it’s basically a free car air freshener. Consider yourself warned either way.

Opening the box, the sandwich is golden and a little oily, which makes sense since Papa Johns brushes it with its Garlic Sauce before oven-toasting. It looks good, though the fillings spill out a bit, something I’m choosing to call “generous” rather than “structurally unsound.”

The ciabatta holds up well for a national pizza chain, offering a good chew while staying soft with zero razor-to-the-roof-of-your-mouth incidents, hooray! The sandwich does arrive warm and holds up well, which you’d hope for from something named “oven-toasted,” but honestly, a cold version probably wouldn’t have tasted wildly different given how mild the overall flavors are.

The chicken leans more chicken-salad in texture than actual strips of grilled chicken, so don’t go in expecting Subway sweet onion teriyaki vibes. It blends softly into the overall bite rather than bringing the texture and bolder flavor that actual grilled chicken strips would.

The “pizza ranch” sauce, which Papa Johns describes only as “tangy” with no further elaboration, doesn’t bring much flavor on its own, but it keeps the whole thing from drying out, so it earns its place.

So, do I actually taste chicken bacon ranch in what’s billed as a Chicken Bacon Ranch sandwich? Not really. It’s…food. Decent, edible food. The most distinctive flavor I get comes from eating the bacon and tomatoes that spill out onto the wrapper, which says something. The whole sandwich is fairly hearty but mild, and it could use a little help getting there.

Would I order it again? Probably not, but under duress — I’d be asking for an extra garlic sauce cup without question. The ciabatta and garlic sauce combo is genuinely the best part, which tracks because crust and garlic sauce is what Papa Johns does well.

If you’re already placing an order and want to add a sandwich as a Papa Pairing – sure, why not? Just don’t expect it to blow your mind.

Purchased Price: $9.99
Rating: 5 out of 10
Nutrition Facts: 780 calories, 34 grams of fat, 2770 milligrams of sodium, 71 grams of carbohydrates, 7 grams of sugar, and 52 grams of protein.

You know the current viral trend that 2026 is the new 2016? That’s exactly what Papa Johns’ new and improved Pan Pizza is like.

Yes, because it’s a noticeable upgrade from the 2016 version TIB reviewed, not just a quiet tweak or a nostalgia cash-in.

Let’s start with the box. Papa Johns kept the fancy PANS packaging (bringing back Kelley’s pun), but swapped the shiny black for a sleek matte green. The front of the box is interestingly designed with written descriptors of “reasons to believe” in this new pan and improved version: crispy garlic parmesan crust, Italian seasoning, and six cheeses, edge-to-edge cheese and sauce. Normally, that kind of copy makes my eyes glaze over, but in this case, it got me hyped!

When I opened the box, the first thing I noticed was the cheese lace along the edges—strong Detroit-style vibes. Unlike the 2016 version, this one wasn’t burnt at all. Instead, I got a clean, crispy cheese shatter.

As I ate, I peeled off some of the pizza cheese so I could focus on the dough underneath. The crust was softer and fluffier, exactly what you want from a pan pizza.

Then came the real delightful surprise: cheese baked into the bottom of the pan. When you get a bite with crispy crust and caramelized cheese (or cheese doily, as I like to call it) underneath, it delivers a savory, umami punch that honestly reminded me of how Cheez-It crackers hit. That sharp cheese tang that makes the sides of your tongue water and immediately makes you crave the next bite.

Full disclosure: the Midwest was hovering around zero degrees, with wind chills hitting negative fifteen, when I took this home. Despite my best efforts, the bottom cheese lace softened a bit in transit. Still good, and honestly, nothing an air fryer couldn’t easily fix.

Halfway through, I realized why I hadn’t once reached for the garlic dipping sauce. Papa Johns bakes the Special Garlic Sauce directly into the pan, along with the parmesan cheese lace, underneath the crust. I could see the lace on top, but the garlic flavor was quietly doing its thing below, seasoning every bite without needing an extra dip.

Papa Johns’ New and Improved Pan Pizza was dang good, and I’m impressed by how consistently Papa Johns keeps delivering innovation. My only wish is the option to swap in its new NY-style deli pepperoni in the app. If that ever happens, this would be a no-notes pan pizza for me – but honestly, that’s just a nice-to-have. If “2026 is the new 2016,” this pan pizza gets it right this time.

Purchased Price: $11.99
Size: Only available in medium
Rating: 10 out of 10
Nutrition Facts: (1 slice) 350 calories, 20 grams of fat, 8 grams of saturated fat, 40 milligrams of cholesterol, 950 milligrams of sodium, 27 grams of carbohydrates, 0 grams of fiber, 3 grams of sugar, and 17 grams of protein.