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Preheat a grill or grill pan to medium-high. Combine 1/4 cup buttermilk, the hot sauce, 1/2 teaspoon salt, and 1/4 pepper in a large bowl. Add the chicken and turn to coat; let stand 10 minutes.
Meanwhile, make the ranch sauce: Mince the garlic on a cutting board. Combine the garlic, 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, bacon, lettuce and tomato.