Cut one ciabatta roll in half. Slather butter on the outsides of the roll. Cover the insides of the roll with a thin layer of ranch dressing. Place the bottom part of the roll in warm (not hot) deep skillet heavily greased with bacon fat. Place a thick slice of swiss cheese on the bottom side of the roll. Place a thick slice of ham on top of the cheese. Place 3 strips of bacon on top of the cheese. Place a slightly thinner slice of cheese on top of the bacon. Place a slightly thinner slice of the ham. Place 3 srtips of bacon on top of the of the ham. Cover skillet with a lid and let sit just until cheese starts to melt. Remove lid. Place 2-3 tomato slices on top of the bacon. Place another strip of bacon on top of the tomato. Place a semi-thin slice of swiss cheese on top of the bacon. Place top of roll on top of sandwich. Cover skillet and let cook for 3-4 minutes. Carefully flip sandwich over, cover and let cook for 34 minutes. Continue the process until roll is a golden brown and cheese is nice and melty (don't overcook the cheese).
Let's open a restaurant together. With your sandwich making ability along with my daughter's broccoli soup and my special Italian soup we would be very busy.
Swiss cheese is too mild, used aged cheddar. Sharp and a little crumbly. That with honey ham, place in a croissant and toast until cheese starts to melt.