Ingredients
- 4 chicken cutlets (about ¾ pound total)
- ¼ teaspoon cayenne pepper
- Kosher salt
- 1 tablespoon olive oil
- ½ cup ranch dressing
- 8 slices bread, toasted
- ½ cup sliced dill pickles
- 4 lettuce leaves
- Crudites, for serving
How to Make It
- Season the chicken with the cayenne and ¼ teaspoon salt. Cook in the oil in a large skillet over medium heat until cooked through, 2 to 4 minutes per side.
- Spread the ranch dressing, dividing evenly, on the bread. Top with the chicken, pickles, and lettuce. Serve with crudités.
