Thursday, April 5, 2012

Buffalo chicken sub sandwiches

Hello, friends. Having been born and raised in Buffalo, New York, I grew up eating Buffalo Chicken Wings. (Super HOT wings, hot enough to make your mouth blister & your eyes water). Making authentic Buffalo chicken wings is a pretty involved process, and doing so is not always a practical choice for a weeknight family meal. However, I did come up with a way to satisfy our craving for spicy chicken wings. I'm no nutritionist, either, but I am fairly certain that it is a tad healthier than deep-fried chicken wings drenched in butter & hot sauce. My teenaged sons love our weekly "Wednesday Sub Sandwich Night," and this quick and easy recipe was met with rave reviews.

Buffalo Chicken Sub Sandwiches

4 submarine sandwich rolls (whole wheat is good), split
4 T. mayo
1-4 t. Frank's Hot Sauce (more to taste, if you dare)
1/2 - 1 lb. Buffalo chicken cold cuts (my grocer's deli carries it, if you can't find it, opt for plain chicken)
sliced red onion
fresh baby spinach leaves
1/3 c. crumbled blue cheese

Preheat oven to 350 degrees. Mix the mayo and Frank's hot sauce; slather onto both sides of each split sub. sandwich bun. Divide chicken between the 4 rolls and top with red onion to taste. Put fresh spinach on top and then top with crumbled blue cheese. Place the subs onto a cookie sheet; heat the sandwiches in the oven just long enough to crisp up the buns and melt the cheese (about 8 minutes). Serve with additional Frank's Hot Sauce.

I hope you try it, and feel free to share any variations of your own!
Be well,

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