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Cool Ranch Chicken Salad Sandwich
Recipe adapted from Ryan Scott, Market & Rye, San Francisco
Yield: 4 sandwiches
Cook Time: 6 minutes
⅓ cup mayonnaise
1 tablespoon plus 1½ teaspoons ranch dressing powder (such as Hidden Valley® Ranch Dressing)
¼ teaspoon fresh lemon juice
3 cups cooked, shredded chicken (preferably breast meat; rotisserie chicken works nicely)
8 thin slices sourdough bread
4 large slices Pepper Jack cheese
1 small avocado, halved, pitted and smashed into a smooth paste
8 small iceberg lettuce leaves
1 cup Cool Ranch Doritos®, plus more for serving
1. In a medium bowl, add the mayonnaise, ranch dressing powder and lemon juice and stir together until combined. Add the chicken and stir to coat with the ranch mixture.
2. Preheat the broiler to high. Place the bread slices on a rimmed baking sheet and toast until golden-brown, 3 to 4 minutes (watch the bread closely, as broiler intensities vary). Remove 4 slices from the baking sheet and set aside. Turn the remaining 4 slices of bread over so that the crisp, golden side faces down. Top each bread slice with 1 piece of cheese and return to under the broiler until the cheese is melted, 1 to 2 minutes (watch the cheese closely, as broiler intensities vary). Remove the baking sheet from the oven.
3. Divide the mashed avocado over the untoasted side of the 4 non-cheesy bread slices. Top each of the bread slices with the chicken salad and 2 lettuce leaves placed cupped side up. Add ¼ cup Cool Ranch Doritos® to each of the 4 uppermost lettuce cups. Top each bread slice with a cheesy bread slice, slice on a bias, and serve with more Cool Ranch Doritos® on the side.