Traditional recipes

Salad Sandwiches with Ranch Spread

Salad Sandwiches with Ranch Spread

This recipe is adapted from April Bloomfield’s version in A Girl and Her Greens. For a dippable version of the ranch spread, sub sour cream for the buttermilk and serve with crudités.


Ranch Spread

  • 1 small shallot, finely chopped
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh dill
  • Kosher salt and freshly ground black pepper


  • 2 large beefsteak tomatoes, sliced ¼-inch thick
  • 2 heads of Little Gem lettuce or ½ romaine heart, leaves separated
  • 4 hard-boiled large eggs, sliced
  • ½ English hothouse cucumber, thinly sliced
  • 2 small shallots, thinly sliced
  • 1 tablespoon fresh lemon juice
  • 8 ½-inch-thick slices white Pullman bread
  • 3 tablespoons unsalted butter, room temperature

Recipe Preparation

Ranch Spread

  • Whisk shallot, mayonnaise, buttermilk, lemon juice, oil, chives, dill, and Dijon in a small bowl until smooth. Stir in sugar and season with salt and pepper.

  • Do Ahead: Ranch spread can be made 8 hours ahead. Cover and chill.


  • Arrange tomatoes, lettuce, eggs, avocado, cucumber, and shallots on a large platter. Drizzle with oil and lemon juice; sprinkle with sea salt.

  • Spread one side of each slice of bread with butter. Build sandwiches with bread, salad, and ranch spread.

Recipe by Jenny Rosenstratch and Andy Ward,

Nutritional Content

Calories (kcal) 710 Fat (g) 42 Saturated Fat (g) 11 Cholesterol (mg) 205 Carbohydrates (g) 75 Dietary Fiber (g) 8 Total Sugars (g) 7 Protein (g) 19 Sodium (mg) 850Reviews SectionVonzieWashington, DC11/25/17

Watch the video: Ranch Dressing Recipe -- Chef Johns Ultimate Ranch Dressing (August 2021).