The Sunburn™ Recipe

Mix dressing

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/2 cup buttermilk, and 1/4 cup sour cream until smooth.

Add chopped chives, parsley, dill, garlic powder, onion powder, 1/4 tsp salt, 1/4 tsp black pepper, and 1 tsp lemon juice. Whisk until combined. Taste and adjust seasoning. Refrigerate while you prepare the rest (can be made up to 24 hours ahead).

Cook bacon

In a large skillet over medium heat, add bacon strips. Cook 6–8 minutes, turning occasionally, until crisp. Transfer to a paper towel–lined plate to drain. When cool, chop or leave whole depending on preference.

Caramelize onions

Reserve 1 tablespoon bacon fat in the pan (or use 1 tbsp oil if preferred). Add the sliced yellow onion and a pinch of salt. Cook over medium-low heat 10–15 minutes, stirring occasionally, until softened and lightly caramelized. Remove from pan and keep warm.

Prep chicken

Pound the chicken breasts to an even thickness (about 3/4 inch) or slice each in half horizontally to make 4 cutlets. Pat dry with paper towels. Season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Brush lightly with 1 tbsp oil.

Grill

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Grill the chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and grill marks form. Remove chicken to a plate.

Coat in Buffalo sauce

Place the grilled chicken in a shallow dish or bowl and pour 1 cup Frank's RedHot® Buffalo Wing Sauce over it. Toss gently to coat evenly. Let sit 1–2 minutes to absorb sauce.

Melt cheese

Return sauced chicken to the warm grill or to a preheated oven (350°F / 175°C) and top each piece with sliced Monterey Jack cheese. Heat just until cheese melts, about 1–2 minutes under a broiler or on the grill with a lid closed.

Toast rolls

Melt 2 tablespoons butter in a skillet over medium heat. Place roll halves cut-side down and toast until golden, about 1–2 minutes. Alternatively, brush rolls with butter and toast under the broiler briefly.

Spread about 1–2 tablespoons of the prepared buttermilk ranch on the bottom half of each roll.

Place one sauced, cheese-melted chicken piece on each roll bottom. Top with a portion of the caramelized onions (about 2–3 tablespoons), 1–2 slices or pieces of cooked bacon, and a handful (about 1/2 cup) of shredded lettuce.

Finish with the roll top and press gently. Serve immediately while hot.