Cheesy Chicken Ranch Sandwiches Food

RANCH CHICKEN SANDWICHES

Steps:

• Preheat a grill or grill pan to medium high. Combine 1/4 cup buttermilk, the hot sauce, 1/2 teaspoon salt, and pepper to taste in a large bowl. Add the chicken and turn to coat; let stand 10 minutes.
• 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. Combine the garlic paste, 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, lettuce and tomato. Serve with potato chips.

RANCH CHICKEN SANDWICHES

Steps:

• With a very sharp knife, cut the chicken breasts in half down the middle. This will result in 8 chicken breast pieces that are thinner and uniform in size.
• Next, make the marinade. In a large bowl mix together the honey, mustard, paprika, salt, pepper to taste, lemon juice and crushed red pepper flakes if using. Stir to combine.
• Add the chicken to the marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the fridge, 2 to 4 hours.
• While the chicken marinates, fry up the bacon until chewy. When finished cooking, reserve 1/4 cup of the bacon grease and pour off the rest of the grease (but do not clean the skillet).
• When you are ready to cook the chicken, remove it from the marinade and cook it in the skillet over medium-high heat, 3 to 4 minutes each side. Brush a little reserved bacon grease on the chicken as you cook it. (Or you can grill the chicken breasts on an indoor or outdoor grill.)
• When a couple of minutes grilling time are left, lay 2 pieces of bacon onto each chicken breast. Top with some Cheddar and allow it to melt on the grill (if you need to remove the chicken you can finish melting the cheese under the broiler).
• Halve the rolls and immediately load with the bacon-and-cheese covered chicken.

CHEESY CHICKEN RANCH SANDWICHES

Steps:

• Heat broiler. Place chicken on rack of broiler pan sprayed with cooking spray. Brush with 1/3 cup dressing.
• Broil, 3 to 4 inches from heat, 5 to 6 min. on each side or until chicken is done (165ºF). Top with VELVEETA; broil 2 min. or until melted.
• Spread rolls with remaining dressing; fill with lettuce and chicken.

CHICKEN BACON RANCH PANINI

Steps:

• Fry the chicken breasts in 1 tablespoon butter and the canola oil in a skillet over medium-high heat until done in the middle, about 8 minutes. Set aside.
• To assemble the sandwiches, spread a generous amount of mustard on half of the bread slices. Spread a generous amount of ranch dressing on the other half. (Definitely be generous; when the sandwiches cook, these will turn into more of a "sauce.")
• On the ranch-covered slices of bread, place a slice of cheese, a piece of chicken, 2 slices of bacon and a second slice of cheese. Top each with the mustard-covered slice of bread. Butter the outsides of the bread generously with the remaining 4 tablespoons butter, then grill in a panini maker. (If you do not have a panini maker, you can grill the sandwiches in a skillet, laying a heavy skillet on top of the sandwiches to press them together. Turn to grill the other side in the same way.)
• Slice the sandwiches in half and gobble them down immediately.

CHEESY CHICKEN RANCH SANDWICHES

Steps:

• Preheat oven to 350 degrees F. Place chicken breasts on a non-stick baking sheet and drizzle with olive oil. Rub to cover the entire breast with the oil. Arrange breasts skin side up and sprinkle with salt and pepper. Bake in preheated oven 45 minutes.
• When breasts are cooked, cut the meat from the bone and brush each with ranch dressing.
• Top each breast with a slice of cheese. The heat from the meat will melt the cheese sufficiently.
• Spread ranch dressing on both halves of each roll, Grill or broil the roll halves to add crunch to your sandwiches, if desired.
• On the bottom roll, place a leaf of lettuce. Top this with a chicken breast.
• You may serve the sandwiches with your favorite fresh fruit.

HOT N CHEESY CHICKEN SANDWICHES

Steps:

• In a large bowl, combine the first nine ingredients. Pour into an ungreased 2-1/2-qt. baking dish; top with cheese. , Cover and bake at 350° for 45 minutes or until bubbly. Let stand for 5 minutes; spoon 1/3 cup onto each bun.

CHEESY SOUTHWEST CHICKEN SANDWICHES

Steps:

• Heat skillet sprayed with cooking spray on medium heat. Add chicken; cook 5 to 7 min. on each side or until done (165ºF). Remove from heat.
• Top with salsa and Singles; cover. Let stand 2 min. Meanwhile, spread bottom halves of buns with dressing.
• Fill buns with lettuce and chicken.

CHEESY CHICKEN SANDWICHES

Steps:

• Combine first four ingredients; mix well.
• Spread about 2 tablespoons cheese misture on each bagel half.
• Place 2 sandwich halves at a time on a paper towel in the microwave.
• Microwave on high for 30 to 60 seconds or until hot.
• Cheese may not appear melted.
• Repeat for remaining sandwiches.

CHEESY CHICKEN SANDWICHES

Steps:

• Combine all ingredients, except buns.
• Stir to mix. Place in a crockpot.
• Cook on High 2 hours or Low for 4 hours.