CHICKEN BLT RANCH SANDWICH

Ingredients Weight Measure
Chicken breasts, 4-oz. to 6-oz. 12 ea.
Italian dressing 2 cups
Mayonnaise 2 cups
Ranch powder 1/4 cup
TABASCO® brand Chipotle Pepper Sauce 4 oz.
Cheddar cheese, shredded 18 oz.
Ciabatta rolls 12 ea.
Lettuce, shredded 12 oz.
Tomato, large 12 slices
Thick-cut apple wood bacon, cooked, cut in half 18 slices
Salt 1 Tbsp.

Method

  1. Place chicken breast in airtight container and mix with Italian dressing; close and let stand overnight in refrigerator.
  2. In large mixing bowl, place mayonnaise, ranch powder and TABASCO® Chipotle Pepper Sauce.
  3. Mix with wire whisk to ensure sauce is smooth and evenly blended.
  4. Let this sauce stand for at least 6 hours before use; best made the night before when doing the chicken breasts.
  5. Preheat grill to medium-high; spray marinated chicken breasts with spray release; cook about 4 minutes. Turn 50 degrees and let cook another 3 minutes; repeat on other side (place note, times may vary due to thickness of chicken).
  6. When chicken is cooked, place cheese on top to melt and cut rolls in half; toast lightly on grill.
  7. On bottom of each roll place 3 oz. sauce, then 1 oz. shredded lettuce and tomato slice.
  8. Place chicken with melted cheese and top with 3 half slices of bacon; serve open face.

Yield: 12 servings

Serving idea: Serve with small side salad, fries, chips or tortilla chips.