PULLED BUFFALO CHICKEN SANDWICH
Featuring: Green Mill Buffalo Marinade & Wing Sauce
(Serves 1-2)
Ingredients:
- 1 cup cooked pulled chicken (from leftover chicken or chicken breast)
- 2-3 T. Green Mill Buffalo Wing Sauce
- 1 T. butter
- 1 Ciabatta hogie bun cut in half lengthwise
- 2 T. Blue Cheese dressing (store bought)
- 3/4 oz (1/3 cup) shredded Monterey Jack cheese
- 3/4 oz (1/3 cup) shredded Cheddar cheese
- 1/2 oz (1/4 cup) sliced or diced red onion (optional)
- 3/4 oz shredded romaine lettuce
- 1 T. Green Mill Buffalo Wing Sauce
- 2 oz Blue Cheese dressing (store bought)
Preparation:
- Peel cooked chicken off bone or cooked chicken breast in thin strips peeling with the grain.
- Toss chicken with Green Mill Buffalo Wing Sauce as much as you want up to 3 T. depending on how spicy you would like it. (this could be done one day ahead of time)
- Butter both sides, inside ciabatta hogie and place on saute pan and toast until golden brown.
- Place bottom side of Ciabatta hogie toasted side up on cookie sheet.
- Spread both sides evenly with blue cheese.
- Top bottom with chicken and both cheeses and place in 350 oven for 4-6 minutes until chicken is warm and cheese is melted.
- Remove from oven and top with onion and romaine and drizzle with 1 T. Green Mill Buffalo Wing Sauce. (optional)
- Place on serving plate and top with the top hogie.
- Serve with blue cheese dressing.
- Serve for one as a whole or cut in half for 2.
Note: can be made into a Panini, delete step 3 and 4. Use 1 T. less Blue Cheese and evenly spread between top and bottom. Put Cheddar cheese on bottom, then chicken then Monterey then place top on the hogie. Take out lettuce, red onion is optional. Place in Panini machine over medium high heat in medium position so the top is just touching. Heat until cheese is melted.