Ranch Chicken Sandwiches

• 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)

1. Preheat a grill or grill pan to medium high.
2. Combine 1/4 cup buttermilk, the hot sauce, 1/2 teaspoon salt, and pepper to taste in a large bowl.
3. Add the chicken and turn to coat; let stand 10 minutes.
4. 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.
5. Combine the garlic paste, mayonnaise, vinegar, the remaining 2 tablespoons buttermilk and the chives in a small bowl.
6. Season with salt and pepper.
7. Transfer the chicken to the grill, letting the excess marinade drip off.
8. 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.
9. Spread each roll with some of the ranch sauce and fill with the chicken, lettuce and tomato.
10. Serve with potato chips.
11. 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
12. Photograph by Christopher Testani

buttermilk, hot sauce, kosher salt, chicken cutlets, clove garlic, mayonnaise, apple cider vinegar, fresh chives, pepper, kaiser, tomato, chips

Taken from www.foodnetwork.com/recipes/food-network-kitchens/ranch-chicken-sandwiches-recipe.html (may not work)