Chicken, Sandwich, The Weekly Menus and Recipes

Recipe 12.3: Buffalo Chicken Sandwiches

Print Friendly, PDF & Email

You know how much we love our buffalo chicken over here! Sometimes I get such a craving for it; when it strikes, I always avoid the greasy, fatty, wings and opt instead for lighter options like my buffalo chicken salad, or this buffalo chicken sandwich. You get all the flavor, but I find it so much more satisfying! Serve your sandwiches alongside sliced celery and/or carrots for a nice cooling crunch!


2 cups green leaf lettuce, washed and sliced

4 roma tomatoes, washed and sliced

1 bunch celery, washed and cut into short pieces

1 bunch carrots, peeled, washed, and cut into short pieces

1 tbs. olive oil

salt and pepper

1 lb. boneless, skinless, chicken tenderloins

1/4 cup hot sauce

2 tbs. butter

1 loaf sliced bread (I like the .99 WF Rustic Italian bread)

1/4 cup cheese, your choice (we used mozzarella because we had it on hand. The best would be blue cheese, but anything would be delicious)


Season chicken with salt and pepper. Heat oil in large skillet, over medium heat. Add chicken and cook until lightly browned, about 4 minutes each side.

While chicken cooks, prepare all produce and bread.

Also while chicken cooks, prepare hot sauce by melting butter in a small saucepan. Once melted, add hot sauce. Mix to combine and allow to simmer. Once chicken is finished, add to saucepan. Toss to coat chicken.

Assemble sandwiches: two tenderloins tossed in hot sauce, 1/2 cup lettuce, 4 slices tomato, and light layer of cheese. Cut sandwiches in half and serve alongside celery and/or carrot sticks.