Get bold with zesty pickle-brined chicken, melted Sargento® Pepper Jack Slices, crisp lettuce, tomato, and plenty of dill pickle slices. A smear of sauce and a sprinkle of fresh dill take this sandwich to the next level.
Ingredients
Directions
- Brine chicken in pickle juice, oil and hot sauce for 2-4 hours.
- Mix ranch, chopped pickle, and dill for sauce; chill.
- Grill chicken for 3-4 minutes per side or until the internal temperature reaches 165 degrees.
- Place 2 slices of cheese over each chicken breast shortly before removing from grill. When edges start to melt, transfer to a clean plate and set aside.
- Assemble: Add sauce, lettuce, pickles and tomato to bun bottom followed by cheese covered chicken and bun top. Serve.
Comments
No one has commented on this page yet.