Name: Ranch Chicken Sandwiches
Prep time: P0Y0M0DT0H17M0.000S
Cook time: P0Y0M0DT0H8M0.000S
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 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.

Courtesy of Food Network Magazine

Ranch Chicken Sandwiches

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