If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
3 tablespoons each chopped fresh parsley, dill & chives ( or 1/2 teaspoon each dried)
2 cloves garlic, finely minced
1/2 teaspoon onion powder
1/4 teaspoon each Kosher salt & fresh ground black pepper
Juice of ½ lemon
6-8 slices cooked, crispy bacon
shredded iceberg lettuce
1/4 cup butter
6-8 slices of your favorite bread (I used a light wheat in this video)
Directions
Heat oven to 350 and a cast iron to almost smoking
Lightly oil chicken, and season liberally on both sides with the blackening seasoning
Sear in the pan, about 2 minutes a side until beautiful, dark color develops then put pan into the oven and cook until chicken register 160 degrees in the thickest part - remove, let cool slightly and slice into strips against the grain
While it cooks make the ranch - in a large bowl put the mayo, sour cream & buttermilk, fresh herbs, 1 clove of the garlic, onion powder, s & p and lemon juice - mix well to combine and set a side.
Melt butter with remaining minced garlic, and brush on outside slices bread, then grill on a flattop of nonstick pan until toasty
Build: one slice of bread with the garlic butter face down, top with ranch, iceberg lettuce, sliced chicken, bacon and the top pieced of bread with more ranch
