Ranch Chicken with Bacon Sandwiches

  • 1/4 cup plus 2 tablespoons buttermilk
  • 2 to 3 dashes hot sauce
  • Kosher salt and freshly ground black pepper
  • Four 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 Cheddar cheese
  • 4 Kaiser or onion rolls, split and toasted
  • 12 pcs cooked bacon
  • Lettuce leaves and tomato slices, for topping

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.