- May 3, 2026
- 74
- 312
I started off my making the the base sauce which is my creamy garlic sauce. aka vampire repellant.
8 oz of sour cream
12 oz mayo
6 oz mince garlic
splash of red wine vinegar
mine the garlic and add a bit salt and then smash and drag to make a creamy paste, or you can cheat an use an immersion blender and blend the garlic and sour cream together until smooth, stir in the mayo and red wine vinegar. salt an pepper to taste. this makes a a great dressing if you thin it down with some cream or buttermilk.
from this base I took 8 oz of the finished sauce and added in some ranch seasoning powder 1/2 a packets worth and a bit of my experimental extreme heat rub mixed in, and then several good twists from the pepper grinder to add the fresh cracked black pepper. This went into the fridge for a bit while I made the rest of the sandwich
I fried up some bacon in the cast iron skillet, sliced the red onion and vine ripe tomato toasted the Brioche bun in preparation for sandwich building time
boneless skinless chicken thigh was once again the cut of choice, it was pound out thin patted dry and it got a coat of seasoned flour , the excess shook off then into the a bath of egg and butter milk then into the seasoned flout to get coated, this was repeated once more to build a thicker coating.
The now breaded thigh was left to air dry a bit while the oil came up to temp
The toasted bun was topped with some Lettuce and the chicken thigh was seasoned with some of the spicy ranch seasoning I been using on my breaded wings.
The Bacon and Swiss cheese was rewarmed before adding to top of the chicken
The red onions, tomato and red wine bread an butter pickles where added and then topped off with some of spicy garlic pepper corn ranch sauce.
8 oz of sour cream
12 oz mayo
6 oz mince garlic
splash of red wine vinegar
mine the garlic and add a bit salt and then smash and drag to make a creamy paste, or you can cheat an use an immersion blender and blend the garlic and sour cream together until smooth, stir in the mayo and red wine vinegar. salt an pepper to taste. this makes a a great dressing if you thin it down with some cream or buttermilk.
from this base I took 8 oz of the finished sauce and added in some ranch seasoning powder 1/2 a packets worth and a bit of my experimental extreme heat rub mixed in, and then several good twists from the pepper grinder to add the fresh cracked black pepper. This went into the fridge for a bit while I made the rest of the sandwich
I fried up some bacon in the cast iron skillet, sliced the red onion and vine ripe tomato toasted the Brioche bun in preparation for sandwich building time
boneless skinless chicken thigh was once again the cut of choice, it was pound out thin patted dry and it got a coat of seasoned flour , the excess shook off then into the a bath of egg and butter milk then into the seasoned flout to get coated, this was repeated once more to build a thicker coating.
The now breaded thigh was left to air dry a bit while the oil came up to temp
The toasted bun was topped with some Lettuce and the chicken thigh was seasoned with some of the spicy ranch seasoning I been using on my breaded wings.
The Bacon and Swiss cheese was rewarmed before adding to top of the chicken
The red onions, tomato and red wine bread an butter pickles where added and then topped off with some of spicy garlic pepper corn ranch sauce.
