Buffalo Chicken Sub with Blue Cheese Slaw
CDKitchen https://www.cdkitchen.com
Serves/Makes: 10 | Ready In: < 30 minutes
Ingredients:
2 1/2 pounds boneless skinless chicken breasts, butterflied
salt and pepper
oil
***Blue Cheese Coleslaw***
1/2 large green cabbage
1/4 pound blue cheese, Maytag or other domestic
1/2 cup buttermilk
2 tablespoons white wine vinegar
2 teaspoons sugar
salt and pepper, to taste
***Buffalo Sauce***
1/4 cup habanero hot sauce or Tabasco sauce
1/4 cup Asian garlic chili sauce
4 teaspoons rice vinegar
1/2 cup butter, melted
***Accompaniment***
1 large loaf French or Portuguese bread
Directions:
Preheat grill pan to medium high. Preheat broiler. Season chicken on both sides with salt and pepper. Brush oil onto pan. Grill chicken on both sides until done, about 4 minutes a side. Move chicken to cutting board to rest.
Meanwhile, remove core from cabbage. Cut into two large, manageable pieces. With a chef's knife, slice cabbage leaves into the thinnest possible shreds.
In a blender combine blue cheese, buttermilk, and vinegar. Blend until smooth. Season to taste with salt and pepper. Toss dressing with cabbage and set aside.
Mix together ingredients for Buffalo sauce. Adjust taste with salt and pepper if necessary.
Slice loaf in half horizontally. Place on sheet pan and toast in oven under broiler.
Meanwhile, chop chicken into smallish pieces. Toss with Buffalo sauce to coat.
To serve, spread chicken out along bottom half of toasted loaf. Top with coleslaw and top half of loaf. Slice into serving pieces.
Recipe Location: https://www.cdkitchen.com/recipes/recs/292/Buffalo-Chicken-Sub-with-Blue-78528.shtml
Recipe ID: 49312
Nutrition:
per serving: 393 calories, 15g fat, 28g carbohydrates, 34g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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