- Level: Easy
- Total: 25 min
- Prep: 17 min
- Cook: 8 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 581
- Total Fat
- 30 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 116 milligrams
- Sodium
- 676 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 2 grams
- Protein
- 42 grams
Ingredients
1/4 cup plus 2 tablespoons buttermilk
2 to 3 dashes hot sauce
Kosher salt and freshly ground pepper
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
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.
