Sonoma Recipe

Pound and season

Pat the chicken breasts dry with paper towels. If the breasts are very thick, butterfly each breast or place between plastic wrap and pound to an even thickness about 1/2 inch so they cook evenly.

Combine kosher salt, black pepper, and garlic powder in a small bowl. Rub olive oil over both sides of each chicken breast, then sprinkle the seasoning mix evenly on both sides.

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates lightly or brush the grill pan with oil to prevent sticking.

Grill the chicken 4–6 minutes per side, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the outside has attractive grill marks. Remove chicken to a cutting board and let rest 5 minutes.

While the chicken rests, slice each breast into 1/4–1/2 inch thick slices against the grain.

If toasting buns, heat a skillet over medium heat. Spread butter on the cut sides of the rolls and toast cut-side down until golden, about 1–2 minutes.

Place a handful of lettuce leaves on the bottom half of each roll. Arrange 3–4 slices of grilled chicken on top of the lettuce per sandwich.

Top the chicken with 2 slices of Monterey Jack cheese (allowing residual heat to soften it). Drizzle approximately 2 tablespoons of ranch dressing over the cheese and chicken for each sandwich (adjust to taste).

Add optional tomato slices and red onion if using. Finish with the top bun, press gently, and cut the sandwich in half if desired.

Garnish with chopped parsley or chives if desired and serve immediately alongside extra ranch for dipping.