Open-Face Buffalo Chicken Subs with Ranch Slaw
Serena says this mind-blowingly delicious sandwich features "flavor bombs" like tender pulled Buffalo chicken and fresh, tangy slaw on a fluffy roll. Make the Buffalo chicken and slaw a day ahead; come party time, all you'll need to do is warm the meat, assemble the sandwiches and practice your victory dance.
- 1.5 Pound boneless skinless chicken thighs
- 0.5 cup crumbled blue cheese (optional)
- 2 Cobblestone Bread Co. Whole Wheat Grinder Rolls
- 0.125 tsp fine grain sea salt
- 0.125 tsp black pepper
- 0.125 tsp dried dill weed
- 0.125 tsp onion powder
- 0.125 tsp garlic powder
- 0.25 tsp dried parsley, crushed (Just rub the parsley between your fingers and it will turn to a powder.)
- 0.5 cup non-fat Greek yogurt
- 0.25 medium red onion, very thinly sliced
- 1 medium carrot, julienned (or shaved with a vegetable peeler)
- 2 ribs celery, julienned
- 2 cup very thinly sliced green cabbage
- 1.25 cup Frank’s Red Hot Buffalo Wing Sauce (Note: This is not the same as regular Frank’s Red Hot Sauce. It’s slightly thicker and has a less concentrated heat.)
- 1 cup beer of your choice (You can also use an additional cup of chicken broth in place of the beer)
- 1.5 cup low-sodium chicken broth
- 2 Tbsp olive oil
- 0.25 cup cilantro leaves (optional)
- Preparing your Open-Face Buffalo Chicken Subs with Ranch Slaw:
- Pat your chicken thighs dry with paper towels and season both sides with salt and fresh ground pepper.
- In a Dutch oven (or medium saucepan) heat the olive oil over high heat. When hot, add the chicken thighs and cook for about 3 minutes on each side until golden-brown.
- Add the chicken broth and beer, and reduce the heat to low. Cover and cook for 1 hour.
- While the chicken is simmering, get to work on the slaw. In a large bowl, combine the cabbage, celery, carrot and red onion. Briefly set aside.
- On to the ranch dressing! In a small bowl, combine the yogurt, dried parsley, garlic powder, onion powder, dill week, black pepper and salt. Pour the ranch over the slaw and toss to coat. Cover and refrigerate until ready to use.
- After 1 hour transfer the chicken thighs to a cutting board and shred with two forks. (You can go ahead and toss the cooking liquid.)
- Return the shredded chicken to the Dutch oven over low heat. Add the Frank’s Red Hot Wing Sauce and stir until the chicken is well coated. Keep warm.
- Halve the rolls and place them on a baking sheet. Pop them under the broiler for about 2 minutes until lightly toasted. (You can also use a toaster or toaster oven if you prefer.)
- Now it’s time to assemble the sandwiches! Divide the Buffalo chicken amongst the four grinder halves. Top each with plenty of slaw and 2 tablespoons blue cheese crumbles (if using). Garnish with cilantro if you’re feeling fancy and serve immediately.
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Compensation for this post was provided by Cobblestone Bread Co. via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Cobblestone Bread Co. or AOL.