Pulled Ranch Chicken Sandwich

Ingredients

• 2 Boneless Skinless Chicken Breasts
• 2 ¼ oz Cheddar Cheese Slices
• 2 Green Onions
• 2 oz Sour Cream
• ⅜ fl. oz. Frank’s Red Hot Sauce
• 1 Tbsp. Powdered Ranch Seasoning
• 2 Pretzel Buns
• 1 oz Baby Arugula
• Olive Oil
• Salt Pepper
• Trim and thinly slice green onions on an angle.
• bowl. Refrigerate until ready to plate.

Instructions

1. 1

   Cook Within: For a more cheesy experience, return potato wedges to oven for 1-2 minutes after topping with Does it seem like pretzel buns are everywhere nowadays? They definitely add a gourmet touch to your plate, while being both durable enough for hearty sandwiches and still satisfyingly tender.

2. 2

   Start the Wedges: Cut potato lengthwise into ¼” wedges. Place on Tbsp. olive oil, ½ tsp. salt, and a pinch of pepper. Spread into a single layer, cut side down, and bake 20 minutes. Wedges will finish cooking in later step. While wedges cook, sear chicken.

3. 3

   Prepare the Ingredients: Trim and thinly slice green onions on an angle. Combine half the sour cream (reserve remaining for garnishing potato wedges) and hot sauce in a small bowl. Refrigerate until ready to plate.

4. 4

   Sear the Chicken: Rinse chicken breasts, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper. Heat 2 tsp. um-high heat. Place chicken in hot pan and cook until lightly browned, 2-3 minutes per side. Chicken will finish cooking in later step. Shred the Chicken and Toast Buns Once chicken has cooled, use two forks to shred chicken into bite-sized pieces. Add half the ranch seasoning and ¼ tsp. pepper to chicken and toss to combine. Taste chicken, and add more ranch sea- soning if desired. Place pretzel buns directly on oven rack and toast until lightly browned, 3-5 minutes.

5. 5

   Finish the Chicken and Wedges: After potatoes have baked 20 minutes, remove and bake until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Transfer are golden brown, 5-8 minutes. Cut one cheddar cheese slice into thin shreds and sprinkle over fin-

6. 6

   Plate the Dish: Spread spicy sour cream on bottom half of bun. Add shredded chicken, cheddar cheese slice, arugula, and top bun. Add a serving of potato wedges to plate and garnish with remaining plain sour cream and green onions. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts used twice. Half is mixed with hot sauce to make a spicy sandwich spread and remaining garnishes potato aptly named. Add half to sour cream, taste, and add more if spicy, the robust flavor of ranch seasoning can be overwhelming. Start by adding half the provided amount, taste, and add more if desired. the recipe before you start–we promise it will be time

7. 7

   Combine half the sour cream (reserve remaining for