Best 5 Grilled Ranch Chicken Fillet Sandwiches Recipes
Are you craving a juicy, flavorful and easy-to-make sandwich? Look no further than our grilled ranch chicken fillet sandwich. This sandwich features a succulent chicken fillet, grilled to perfection and topped with a creamy ranch sauce, sandwiched between two soft and fluffy buns. Indulge in a culinary delight that combines the perfect blend of flavors and textures. Whether you're a seasoned home cook or a beginner in the kitchen, this recipe is sure to impress your taste buds and become a family favorite.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED RANCH CHICKEN FILLET SANDWICHES
Grilled chicken breasts? Marinade them in ranch dressing for sensational sandwiches topped with the works.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 4
Number Of Ingredients 9
Steps:
- In shallow glass or plastic dish, mix 1/4 cup of the dressing and the chives. Add chicken; turn to coat. Cover; refrigerate 1 to 2 hours, turning chicken occasionally.
- Heat gas or charcoal grill. Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once or twice, until juice of chicken is clear when center of thickest part is cut (170°F). Add bacon to grill for last 2 to 3 minutes of cooking time to heat. If desired, add buns, cut sides down, for last 4 minutes of grilling or until toasted.
- In small bowl, mix remaining 1/4 cup dressing, the mayonnaise and parsley; spread on cut sides of buns. Layer bacon, chicken, tomato and cucumber in each bun.
Nutrition Facts : Calories 530, Carbohydrate 24 g, Cholesterol 110 mg, Fiber 4 g, Protein 44 g, SaturatedFat 5 g, ServingSize 1 Sandwich, Sodium 890 mg, Sugar 8 g, TransFat 1/2 g
RANCH CHICKEN SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
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
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 11
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.
GRILLED GARLIC HERB CHICKEN SANDWICHES
Grilling up a quick, delicious dinner doesn't get any easier when you start with Market Pantry™ pre-seasoned chicken breasts. Once thawed, they go right onto the hot grate and minutes later you've got garlicky, grilled chicken.
Provided by Target Test Kitchen
Categories Trusted Brands: Recipes and Tips Target Test Kitchen
Time 25m
Yield 5
Number Of Ingredients 12
Steps:
- Heat grill. Grill thawed chicken breasts about 15 minutes until cooked through, turning occasionally for even cooking.
- Stir Basil Mayo ingredients in small bowl until blended.
- Spread buns with mayo. Add grilled chicken, lettuce and tomato. Salt and pepper to taste.
Nutrition Facts : Calories 497.6 calories, Carbohydrate 24.7 g, Cholesterol 111.5 mg, Fat 25.8 g, Fiber 1.7 g, Protein 39.9 g, SaturatedFat 5.7 g, Sodium 618.5 mg, Sugar 1.3 g
CAFE STYLE GRILLED CHICKEN SANDWICHES
Delicious and tender grilled chicken on a bed of lettuce, tomato and mayo sandwiched between two slices of toasted French bread. Bacon and provolone cheese can also be added to sandwiches.
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat grill to medium-high heat.
- Prick chicken breasts all over with a fork. Place chicken breasts, 1/4 cup olive oil, white wine vinegar, lemon juice, garlic and herb seasoning, ground black pepper, and chopped fresh dill in a bowl. Stir to coat chicken breasts completely. Let stand for 10 minutes.
- Remove chicken breasts from marinade, discard marinade, and grill chicken for 10 to 15 minutes on each side, or until juices run clear and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C). Remove from grill; let stand for 5 minutes. Cut chicken breasts in half.
- Melt butter and 2 tablespoons olive oil in a skillet over medium-high heat. Sprinkle garlic powder and salt over butter and oil. Add French bread slices to the pan and toast until golden brown on one side, about 3 minutes; remove from pan.
- For sandwich assembly, place one slice of French bread with toasted side down onto a serving plate. Spread mayonnaise on bread; top with a slice of tomato, salt and ground black pepper to taste, half a grilled chicken breast, and lettuce. Spread untoasted side of another slice of bread with mayonnaise and place on top to make a sandwich.
Nutrition Facts : Calories 553 calories, Carbohydrate 42.6 g, Cholesterol 48.3 mg, Fat 34.1 g, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 8 g, Sodium 637.2 mg, Sugar 3.2 g
Tips:
- To ensure your chicken breasts cook evenly, choose breasts of uniform thickness. If you find that one breast is noticeably thicker than the others, slice it horizontally in half to create two thinner cutlets. - To easily create the buttermilk marinade, simply combine equal parts buttermilk and water in a bowl. - When breading the chicken, use one hand for the wet ingredients and the other hand for the dry ingredients. This will help prevent the breading from becoming too soggy. - To achieve a crispy breading, be sure to let the buttermilk-soaked chicken rest for at least 30 minutes before breading and frying. - If you don't have a meat thermometer, you can tell if the chicken is cooked through by cutting into the thickest part of the breast. The chicken is done when the juices run clear and there is no longer any pink in the center. - To make a flavorful ranch dressing, combine mayonnaise, sour cream, buttermilk, dried dill, dried parsley, garlic powder, onion powder, salt, and pepper in a bowl. Whisk until smooth.Conclusion:
Grilled ranch chicken fillet sandwiches are a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. The chicken is marinated in buttermilk and then coated in a crispy breading before being grilled to perfection. The ranch dressing adds a creamy and tangy flavor to the sandwich, and the bacon and cheese add a touch of extra richness. With a few simple tips, you can make grilled ranch chicken fillet sandwiches that are sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
