Name: Ranch Chicken Sandwiches
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 1/4 cup plus 2 tablespoons buttermilk; 2 to 3 dashes hot sauce; Kosher salt and freshly ground black pepper; Four 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)

Directions

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.

Courtesy of Food Network Magazine

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Ranch Chicken Sandwiches

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