Ranch Chicken Sandwiches

Total Time:
25 min
17 min
8 min

4 servings

  • 1/4 cup plus 2 tablespoons buttermilk
  • 2 to 3 dashes hot sauce
  • Kosher salt and freshly ground pepper
  • 4 5 -to-6-ounce chicken cutlets
  • 1 small clove garlic
  • 1/3 cup mayonnaise
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons chopped fresh chives or scallions
  • 4 slices pepper jack cheese
  • 4 kaiser or onion rolls, split and toasted
  • Lettuce leaves and tomato slices, for topping
  • Potato chips, for serving (optional)
  • Preheat a grill or grill pan to medium high. Combine 1/4 cup buttermilk, the hot sauce, 1/2 teaspoon salt, and pepper to taste in a large bowl. Add the chicken and turn to coat; let stand 10 minutes.

  • Meanwhile, make the ranch sauce: Mince the garlic with 1/4 teaspoon salt on a cutting board; mash with the flat side of a chef's knife to make a paste. Combine the garlic paste, mayonnaise, vinegar, the remaining 2 tablespoons buttermilk and the chives in a small bowl. Season with salt and pepper.

  • Transfer the chicken to the grill, letting the excess marinade drip off. Grill until marked on the bottom, 3 to 4 minutes, then flip the chicken, top each piece with a slice of cheese and continue grilling until just cooked through, 2 to 4 more minutes.

  • Spread each roll with some of the ranch sauce and fill with the chicken, lettuce and tomato. Serve with potato chips.

  • Per serving: Calories 581; Fat 30 g (Saturated 8 g); Cholesterol 116 mg; Sodium 676 mg; Carbohydrate 34 g; Fiber 2 g; Protein 42 g

  • Photograph by Christopher Testani

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