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Buffalo Chicken Blue Cheese Sandwiches
Andre Lewis

Buffalo Chicken Blue Cheese Sandwiches

Buffalo sauce needs enough butter to cling and enough vinegar to stay lively. Here it coats skillet-seared chicken thighs, while blue cheese dressing and celery slaw deliver the cooling crunch that usually sits off to the side. Putting both inside the bun makes every bite complete and keeps the plate honest.
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Prep Time 18 minutes
Cook Time 18 minutes
Total Time 36 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken thighs about 1 1/2 lbs, trimmed
  • 1 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup cayenne pepper hot sauce
  • 3 tbsp melted butter
  • 1 tbsp apple cider vinegar
  • 1 cup thinly sliced celery
  • 1 cup finely shredded green cabbage
  • 1/2 cup blue cheese dressing
  • 4 brioche buns split

Method
 

  1. Pat the chicken dry and season it with salt and black pepper.
  2. Heat the vegetable oil in a heavy skillet over medium-high heat and cook the thighs for 5 to 7 minutes per side, until browned and 165°F inside.
  3. Whisk the hot sauce, melted butter and vinegar in a clean bowl and turn the cooked chicken in the buffalo sauce.
  4. Toss the celery and cabbage with 1/4 cup blue cheese dressing.
  5. Toast the buns cut-side down in the skillet for 1 minute.
  6. Spread the buns with the remaining dressing and assemble each with 1 buffalo-coated thigh and 1/2 cup celery-cabbage slaw.