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| Buffalo Chicken Sub 2 boneless skinless chicken breasts, pounded slightly to an even thickness Salt and Pepper Oil 1 large French or Italian bread Buffalo Sauce 1/4 cup habanero hot sauce or Tabasco 4 teaspoons vinegar 2 T butter melted Blue Cheese Coleslaw 1/2 large green cabbage, sliced thinly 1/4 lb. crumbled blue cheese 1/4 cup sour cream 1/4 cup mayo 2 T white wine vinegar 2 tsp. sugar Salt and pepper to taste Preheat grill pan to medium high. Season chicken on both sides with salt and pepper. Brush oil onto pan. Grill chicken on both sides until done, about 4 minutes a side. Move chicken to cutting board to rest. In a blender combine blue cheese, sour cream, mayo, vinegar and sugar. Blend until smooth. Season to taste with salt and pepper. Toss dressing with cabbage and set aside. Mix together ingredients for Buffalo sauce. Adjust taste with salt and pepper if necessary. Preheat broiler Slice loaf in half horizontally and scoop some of the bread out of the top half. Place on sheet pan and toast in oven under broiler. Chop the chicken into smallish pieces. Toss with Buffalo sauce to coat. To serve, spread chicken out along bottom half of toasted loaf. Top with coleslaw and top half of loaf. Slice into serving pieces. |
