Ranch Chicken Sandwiches

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  • Level: Easy
  • Total: 25 min
  • Prep: 17 min
  • Cook: 8 min
  • Yield: 4 servings
  • Nutrition Info
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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)


  1. 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.
  2. 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.
  3. 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.
  4. Spread each roll with some of the ranch sauce and fill with the chicken, lettuce and tomato. Serve with potato chips.