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Recipe from: Amy Powell
Servings: 10 sandwiches
2 ½ pounds boneless skinless chicken breasts, butterflied
salt and pepper
Blue Cheese Coleslaw:
½ large green cabbage
¼ pound blue cheese, Maytag or other domestic
½ cup buttermilk
2 tablespoons white wine vinegar
2 teaspoons sugar
salt and pepper to taste
¼ cup habanero hot sauce or Tabasco
¼ cup Asian garlic chili sauce
4 teaspoons rice vinegar
½ cup butter melted
1 large French or Portuguese loaf of bread
Preheat grill pan to medium high. Preheat broiler
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.
Meanwhile, remove core from cabbage. Cut into two large, manageable pieces. With a chef's knife, slice cabbage leaves into the thinnest possible shreds. In a blender combine blue cheese, buttermilk, and vinegar. 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.
Slice loaf in half horizontally. Place on sheet pan and toast in oven under broiler.
Meanwhile, chop 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.