Ranch Chicken Sandwiches (Food Network Kitchens) |
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Prep Time: 17 Minutes Cook Time: 8 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
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) |
Directions:
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.
5. 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
6. Photograph by Christopher Testani
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