Tuesday, November 27, 2012

Buffalo Chicken Sandwich

With two gatherings this past weekend & two roast chicken, I had quite a bit of left overs in my refrigerator. The bland pieces of meat had to be flavored to finish up the remaining and this was the simplest way.


2 carrots, peeled
4 white mushrooms
1 medium yellow squash
1 medium green squash
5 spring onions (white only)
1 medium jalapeno
3 cups cooked shredded chicken
1/4 cup buffalo wing sauce
salt to taste
2 tsp Olive oil
cheddar/ mozarella cheese (block or shredded)
6 club or steak rolls

How it's made:

Slice all vegetables lengthwise about 2" long thin strips. In a pan, heat olive oil. Fry sliced jalapeno until light brown. (Remove membrane & seeds to reduce spice level). Add veggies, salt & saute' them for a few minutes until soft.

Add shredded chicken & buffalo sauce. Adjust salt.
Slice bread horizontally. Spoon a few teaspoon of chicken with veggies on the base of bread. Place slices of cheese or grated cheese. Cover with top half of bread. Place sandwich in panini maker & toast until cheese melts.(Or use a grill pan/iron skillet and place a heavy pan on the sandwich. Toast 3-4 mins on medium high flame on both side or until cheese melts).

Serves: 6

Note: Rotisserie chicken can be used for this recipe.

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