Tuesday, May 15, 2012

Buffalo Chicken French Dips

We love buffalo sauce at our house. I make baked boneless buffalo chicken bites quite often and they're delicious, I'll have to post that recipe sometime in the future. When I saw this recipe from the Galley Gourmet on Pinterest, I was super excited. For one thing, I love French dips and as I already mentioned, I love buffalo sauce!

It's a super easy recipe, especially because you can use a rotisserie chicken if you don't want to roast your own. There's a wonderful sauce made up of mayo, lemon juice, celery and blue cheese that gets slathered on the perfectly toasted ciabatta. The Aujus in this case, is buffalo sauce, chicken broth and butter. Mmmmm... We loved this and served it with homemade potato chips... another recipe I need to share! In the meantime, just enjoy this one. I promise you, if you like buffalo chicken and the fixins (celery and bleu cheese), then you'll love these buffalo chicken french dips! And if you don't like celery or bleu cheese, just omit!


Buffalo Chicken French Dip from The Galley Gourmet
serves 6

6 Ciabatta or French rolls, spliced in half horizontally and lightly buttered on each cut side
1 Romaine heart, washed, rinsed and torn into into bite-size pieces
1 (4 pound) chicken, roasted and meat shredded into large pieces
3/4 cup mayonnaise
3/4 cup celery, finely diced
1 ounce blue cheese, crumbled
2 tablespoons freshly squeezed lemon juice
1 (5 ounce) bottle of Frank's hot sauce
3/4 cup chicken both
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper

Set the oven rack to the highest position and turn on the broiler.  In a medium saucepan, bring the hot sauce, broth, and butter to a boil.  Reduce the heat to low and keep warm.

In a medium bowl, combine the mayonnaise, celery, blue cheese, and lemon juice.

Place the rolls buttered side up on a baking sheet and place under the broiler until lightly browned and toasted.  Remove the rolls from the oven and evenly spread the blue cheese mixture on each top and bottom halve.  Place a handful of lettuce on the bottom halves and top with shredded chicken.  Season with salt and pepper then place on the top portion of the roll.  Slice in half and serve with the warm dipping sauce on the side.  Enjoy!

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