Best Monterey Ranch Chicken Sandwiches Recipes

RANCH CHICKEN SANDWICHES

Ranch Chicken Sandwiches image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

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 Jack cheese
4 kaiser or onion rolls, split and toasted
Lettuce leaves and tomato slices, for topping
Potato chips, for serving (optional)

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.

Nutrition Facts : Calories 581, Fat 30 grams, SaturatedFat 8 grams, Cholesterol 116 milligrams, Sodium 676 milligrams, Carbohydrate 34 grams, Fiber 2 grams, Protein 42 grams

RANCH CHICKEN SANDWICHES

Ranch Chicken Sandwiches image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 11

Ingredients

4 whole boneless, skinless chicken breasts
1/2 cup honey
1/2 cup Dijon mustard (or country/grainy mustard)
1 teaspoon paprika
1/2 teaspoon salt
Freshly ground black pepper
Juice of 1 lemon
Crushed red pepper, for sprinkling, optional
1 pound thick-cut bacon, sliced in half
2 cups grated sharp Cheddar
8 soft whole grain buns

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.

MONTEREY CHICKEN SANDWICHES

Monterey Chicken Sandwiches image

The favorited Monterey Chicken on a toasted roll. A hot sandwich, casual but tasty, that would be neat served watching a sports game.

Provided by gailanng

Categories Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

2 (4 ounce) boneless skinless chicken breast halves, pounded thin
salt
pepper
1/2 tablespoon butter
4 teaspoons barbecue sauce
2 slices bacon, cooked crisp
1/2 cup shredded colby-monterey jack cheese (or slices)
1/2 cup chopped tomato
2 teaspoons green onions, sliced thin
1/2 avocado, peeled and sliced
mayonnaise (optional)
2 kaiser rolls or 2 onion rolls, split and toasted

Steps:

Sprinkle chicken with salt and pepper. In a skillet melt the butter and cook chicken for 3-4 minute on each side or until juices run clear. Transfer to a baking dish.
Top each with barbecue sauce, bacon and cheese. Broil 3-4 inches from the heat for 2-3 minutes or until cheese is melted. Sprinkle with tomato and green onions.
To assemble, slide prepared chicken onto a roll. Top with sliced avocado and a smear of mayonnaise.

Nutrition Facts : Calories 568.6, Fat 27.9, SaturatedFat 10.5, Cholesterol 110.8, Sodium 780, Carbohydrate 40.3, Fiber 5.3, Sugar 5.5, Protein 39

MONTEREY CHICKEN SANDWICH

Monterey Chicken Sandwich image

This makes a good cold weather sandwich. I like to add tomato as well. I also prefer un-breaded chicken breast.

Provided by annconnolly

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 frozen breaded chicken patties
4 onion rolls, split
1/4 cup mayonnaise, dijon spread
4 slices monterey jack cheese
1 avocado, peeled and sliced

Steps:

Bake chicken patties according to package directions.
Meanwhile, toast onion rolls in toaster oven.
When chicken patties are done and rolls are toasted, assemble sandwiches using 1 tablespoon dijon spread, 1 slice cheese, and 2 avocado slices per sandwich.

Nutrition Facts : Calories 409.1, Fat 23.2, SaturatedFat 7.5, Cholesterol 28.7, Sodium 568.1, Carbohydrate 38, Fiber 4.7, Sugar 2.4, Protein 13.6

MONTEREY RANCH CHICKEN SANDWICHES

Monterey Ranch Chicken Sandwiches image

I made these sandwiches that I tweaked from another recipe my mom used to make. My family absolutely loves them and they are a much requested dinner by friends and family alike. I hope you enjoy. Let me know what you think!! This recipe can be adjusted by how many sandwiches you need. Add more or less chicken and you can use...

Provided by Michelle Bedard

Categories Sandwiches

Time 1h

Number Of Ingredients 16

Ingredients

2 c all purpose flour
1 1/4 tsp cayenne pepper
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp parsley flakes
5 eggs whisked
5 c seasoned panko breadcrumbs
8 bulkie rolls
8 thinly sliced chicken breast
16 slices monterey jack cheese
16 ounces sour cream
1 packet ranch dressing (or more to taste)
peanut oil enough for pan frying
3 c shredded lettuce
2 beefsteak tomatoes (or of your choice)
1 small vidalia or sweet onion, sliced

Steps:

1. Mix flour, cayenne pepper, garlic powder, onion powder, and parsley together in a bowl. Set aside.
2. In another bowl, whisk eggs and set aside.
3. In third bowl, place seasoned panko bread crumbs.
4. Dredge the chicken breast in flour on both sides until covered. Then dip floured chicken breast in egg so that it is covered and then put chicken in panko bread crumbs and coat both sides (make sure to press panko breadcrumbs in so they stick). Set in a plate and complete the same steps with the rest of the chicken breasts.
5. Mix ranch dressing mix with sour cream (in container so if you don't use it all, you already have a container with a cover to save it for another use)
6. slice your vegetables. (I sometimes purchase my lettuce already shredded if I don't feel like doing it myself)and put them on serving plates.
7. Add peanut oil to a large frying pan. Enough so that about a quarter of the bottom of the pan is covered.
8. Fry chicken breast over medium heat about 2-4 minutes per side. (until lightly browned) then set aside on a plate with paper towel to drain.
9. When all the chicken is fried, add monterey jack slices to both sides of bulkie roll on a cookie sheet and broil just long enough for the cheese to melt and become bubbly.
10. When the bulkie rolls are ready, place ranch dressing, chicken, tomatoe, lettuce, and onion on top of bulkie roll and enjoy!