Ranch Hand Sandwiches Recipes

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.

Steps:

• Preheat oven to 400ºF.
• Lay out bacon slices on a parchment-lined sheet tray. Generously brush each slice with Frank's Red Hot Original. Bake for 15-20 minutes, until bacon is browned and cooked through. Drain bacon on a paper towel, keeping the hot sauce brushed side facing up. Set aside.
• Place a large piece of plastic wrap on a large cutting board (the entire board should be covered with plastic). Place 1 slice of bread in the upper left corner of the board. Brush the right edge of the bread with whisked egg, then place a second slice of bread next to the first so that it overlaps with the egg wash. Press the two seams of bread together with fingers to seal. Repeat with the rest of the bread, forming 3 rows of 4 slices, brushing with egg wash and pressing to seal wherever the slices overlap. This will form a large rectangle of bread.
• Use a rolling pin to roll out the bread rectangle as thinly as possible.
• In the center of the rectangle, lay out half of the chicken in a row. Top with a drizzle of ranch dressing. Arrange half of the bacon slices on top (horizontally), followed by half of the sliced cheese and half of the spinach. Repeat layering with the rest of the ingredients.
• Brush the top edge of the sandwich roll with whisked egg. Roll the entire sandwich up from the bottom to form a long log. Wrap log tightly with plastic wrap. Refrigerate for 30 minutes.
• Lower oven temperature to 350ºF.
• Mix together melted butter and ranch in a small bowl. Unwrap the sandwich log, place on a sheet tray, and brush sandwich surface with ranch butter.
• Bake for 18-20 minutes, until bread is lightly golden and cheese is melted.
• Slice and serve. (Optional: Serve with more ranch for dipping.)
• Enjoy!

Steps:

• Mix cream cheese, sour cream, mayonnaise, ranch dressing mix, and dried dill in a bowl until creamy and smooth.
• Cut crusts from bread slices; cut sliced bread into decorative shapes (such as rounds or flowers) with cookie cutters. Spread each piece of bread with cream cheese mixture and top with a cucumber slice. Top each canape with a few fresh dill leaves.

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.

Steps:

• Spread bacon jam on the bottom half of each deli roll. Then layer on some shredded Pop Pulled Pork and a slice of country ham and pepper jack. Add bread and butter pickles, top with the other half of the roll and wrap in paper.
• Place the onion slices in the bottom of a slow cooker. Sprinkle the pork with the salt, pepper and garlic powder, then place it on top of the onions. Crack open the can of pop and pour it over the whole thing. Add the whole bottle of BBQ sauce and the hot sauce, then add the brown sugar to the liquid and stir.
• Put on the lid, set the slow cooker to high and cook for 6 hours. When it's done, the pork will be dark and weird and wonderful. It'll also be fork-tender. That's when you know it's done.
• Remove the meat from the slow cooker and shred completely. Spoon the fat from the sauce. Return the meat to the slow cooker and keep in the sauce until ready to serve. Divine!

Steps:

• Cook the Texas toast on a griddle over medium heat, using lots of butter. Set aside.
• Fry the sausage patties in a skillet over medium heat, flattening with the spatula as they cook. Set aside.
• Mix the eggs, half-and-half and some salt and pepper in a separate bowl. Pour the eggs onto the griddle in a rectangular shape. Flip to cook on both sides. Cut the rectangle of eggs into 8 squares and set aside on a plate.
• Increase the heat, then jump the jalapeno slices onto the hot griddle. Let them sizzle for a couple of minutes, chopping them with the side of the spatula as they cook. Drop on a tablespoon of butter for flavor. Cook until the jalapenos have some brown and black bits. Remove from the griddle, then set aside.
• Spread whatever sandwich spread you'd like to use onto the Texas toast. Top with a sausage patty, eggs, a slice of cheese and some jalapenos. Top with another slice of Texas toast, then wrap in foil for serving.

Steps:

• Mince the garlic with a knife and then sprinkle on the salt and mash it into a paste with a fork.
• In a bowl, combine the garlic paste, mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, cayenne and hot sauce. Add the buttermilk to desired consistency and mix to combine, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thinning with more buttermilk if needed.