Buffalo Chicken Sandwiches

No, not the heat of summer, although that would be my request.

My daughter requested buffalo chicken sandwiches and I happily obliged.

How much heat can you stand? 

My trusty little sidekick has positioned himself behind me, always at the ready to pounce on fallen tidbits.

Buffalo Chicken Sandwiches

Buffalo Dressing: 

• 3/4 cup sour cream
• 1/4 cup plain Greek-style yogurt
• 1 tablespoon mayonnaise
• 3/4 cup crumbled blue cheese

Sandwich Ingredients:

• Olive oil for sauteing
• 3/4 cup flour
• 1/2 teaspoon salt
• 1/2 cup milk
• 3 boneless, skinless chicken breasts
• 6 Kaiser or sub rolls
• green leaf lettuce
• 1 tomato, sliced
• 1/2 cup Frank's Red Hot Sauce
• 3 tablespoons butter

                                                                                                                                            

 Gather your ingredients for the blue cheese dressing.

Mix all the ingredients together in a small bowl.

 Stir to combine.  Place the dressing in the refrigerator while you cook the chicken.

You can also make the dressing ahead of time.

Slice each of the three chicken breasts lengthwise through the center so you have six cutlets.  To do this, firmly place your palm on top of the chicken, hold your knife parallel to the cutting board and slice right through the center of the chicken.

Ta-da!!

 Dip the cutlets in the milk.......

.........and dredge them in the flour (to which you have added the 1/2 teaspoon of salt).  For a thicker crust, repeat;  one more dip in the milk, followed by a dredging in the flour.  (Is dredging even a word?)

 Let your cutlets sit on a plate while you heat up the oil.

Preheat an electric skillet to 350 degrees or heat a large frying pan over medium to medium/high heat.  Pour about 3 tablespoons of olive oil into the pan, enough to coat the bottom and prevent the chicken from sticking to the pan.

Place your chicken in the hot oil.  Careful!  It splatters. 

Be thankful that you do not have to take pictures with the splattery-oil spraying your hands and camera.

Slice your rolls.  Heat up your broiler and place the rolls, cut side up, on a broiler pan to toast them.  Check on them every minute or so, remove them from your oven when they have browned.

Flip the chicken after 5 minutes.

While the chicken continues to cook (for about 4 to 5 more minutes), heat up a small frying pan on low/medium heat.  Pour in the Frank's Red Hot Sauce and add the butter.  Stir occasionally so the butter melts.

You don't want this to boil, turn the heat down if it starts bubbling.  You want to warm the sauce up just enough for the butter to melt.

Remove the chicken from the skillet and place on paper towels to drain.

Turn the heat off on your sauce.

Choose which level of heat you would like your sandwich to have:

1.  Mild--spoon the amount of sauce you can stand onto your sandwich

2. Medium--quickly place the chicken into the hot sauce (without coating the other side) and then onto your sandwich

3.Hot--put the chicken into the hot sauce and be sure that every surface is coated with the hot sauce, turning it over to ensure that not a single spot has been missed.

This is an example of HOT.

 To assemble the sandwich, place a piece of the green-leaf lettuce, a thick slice of tomato, and a piece of the buffalo chicken onto the roll.  Cover the chicken with the blue cheese dressing.

I served the sandwiches with an assortment of veggies, to help keep cool between bites of the spicy chicken.

Enjoy!