Weeknight Ranch Chicken Sandwiches
By: Emily Rohrer
Published: Monday, April 14, 2014 - 9:34am

Ingredients




1/3 cup buttermilk
1/2 cup mayo
1/4 cup light sour cream
3-4 dashes of Frank's hot sauce (optional)
Salt & pepper
6 thin chicken cutlets (I slice chicken breasts in half, so I get 2 cutlets per large breast)
Vegetable or canola oil
1 tsp. garlic powder
2 tsp. apple cider vinegar
3 tbsp. finely chopped chives
Slices of colby jack cheese (for serving)
Hoagie (or other sandwich) rolls (for serving)
Lettuce & tomato (optional - for serving)

Preparation

1 Combine half of the buttermilk, hot sauce and a sprinkle of salt and pepper in a large bowl.  Add in the chicken, making sure each piece is covered and coated with the mixture.  Set aside to marinade for about 15 minutes. Preheat a grill pan (if you have one - I used a cast iron skillet) to medium high heat.  If using a grill pan, spray lightly with nonstick spray.  If using a cast iron or other type of skillet, pour about 1 tbsp. oil in the skillet and heat until shimmering. Transfer the chicken to the pan in batches, cooking about 3-4 minutes on each side, until done. 2 Cover each cooked piece of chicken with cheese and set aside so the cheese has time to melt. Whisk together the rest of the buttermilk, mayo, sour cream, a generous sprinkle of salt & pepper, garlic powder and apple cider vinegar.  Stir in the chives and taste to adjust seasonings and texture. 3 Spread each roll with some of the ranch sauce and fill with the chicken, lettuce and tomato to serve.

About

This is the perfect chicken sandwich for lunch or dinner.  I love serving it up with a side of sweet potato fries and a big green salad!