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Ingredients
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Sandwich
Method
Sandwich
- 1
Prepare produce
Wash the lettuce leaves and tomato. Pat dry the lettuce completely with paper towels or a clean kitchen towel to prevent soggy bread. Slice the tomato into three even slices about 1/4 inch thick. Lay out the pickle slices.
- 2
Toast bread (optional)
If you prefer a toasted sandwich, lightly butter one side of each bread slice with the unsalted butter. Heat a skillet over medium heat and toast the bread butter-side down 1–2 minutes per side until golden, or toast in a toaster to your liking.
- 3
Assemble
Place one slice of bread on a work surface. On the bread, evenly spread 1 tablespoon ranch dressing. Layer the lettuce leaves over the dressing so they act as a moisture barrier. Arrange the tomato slices on top of the lettuce, sprinkle the tomato with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Add the dill pickle slices evenly over the tomato. Drizzle the remaining 1 tablespoon ranch over the pickles (or spread on the second piece of bread). Top with the second slice of bread, press gently to set.
- 4
Finish and serve
If desired, cut the sandwich in half on the diagonal. Serve immediately so the lettuce stays crisp. Offer extra ranch on the side for dipping.