Grilled Buffalo Chicken Sandwiches
Football season is here! Sure I’m excited for the Packers, the Badgers, and the tailgating, but what football season really means for me is 4 solid months of football food: wings, brats, burgers, nachos, beans, potato salad, etc. I think football food might be the best food out there. So this Saturday, we had back-to-back Bears (my husband’s team) and Packers games. Oh, what to cook?
I love it when my husband has a ‘vision’ for our next meal. Primarily because his enthusiasm for food and cooking mirrors my own, but also because he’s good at it. He has a palate for fun food.
This weekend he had grilled buffalo chicken sandwiches on his mind. And boy oh boy, did he hit the nail on the head. These beautiful, delicious, yet semi-healthy sandwiches hit the spot for a late Sunday lunch.
The key factors to creating a perfect buffalo chicken sandwich are as follows (as decided in our brainstorming session the day before):
- Thin chicken breasts
- Crusty bread
- Good ranch
- Cheese? We don’t know yet. We’ll find out.
And of course, good buffalo sauce. According to my research, Frank’s is the best.
We went with butterflied chicken breasts from Central Market, tenderized and pounded thin. We sprinkled them with a bit of the buffalo sauce, then grilled…
John got the fun job of tossing the chicken with the buffalo sauce. Doesn’t that look fun?
Very fun. Then, place the chicken on your bread of choice (we chose a ‘rustic italian white’…ciabatta would be good too), adding a little more buffalo to the bread…then top with Provolone, and melt for 20 seconds in the microwave. Top with iceberg lettuce and tomato, dip it in your favorite or homemade ranch…
and take a moment to be thankful for your ability to eat things like this.