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!
Ingredients:
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
¼ cup hot sauce
2 tbs. butter
1 loaf sliced bread (I like the .99 WF Rustic Italian bread)
¼ cup cheese, your choice (we used mozzarella because we had it on hand. The best would be blue cheese, but anything would be delicious)
Directions:
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, ½ cup lettuce, 4 slices tomato, and light layer of cheese. Cut sandwiches in half and serve alongside celery and/or carrot sticks.
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