Buffalo Chicken French Dip

serves 6


6 Ciabatta or French rolls, slice in half horizontally and lightly buttered on each cut side

1 Romaine heart, washed, rinsed and torn into into bite-size pieces

1 (4 pound) chicken, roasted and meat shredded into large pieces

3/4 cup mayonnaise

3/4 cup celery, finely diced

1 ounce blue cheese, crumbled

2 tablespoons freshly squeezed lemon juice

1 (5 ounce) bottle of Frank's hot sauce

3/4 cup chicken both

2 tablespoons unsalted butter

Kosher salt and freshly ground black pepper


Set the oven rack to the highest position and turn on the broiler.  In a medium saucepan, bring the hot sauce, broth, and butter to a boil.  Reduce the heat to low and keep warm.


In a medium bowl, combine the mayonnaise, celery, blue cheese, and lemon juice.


Place the rolls buttered side up on a baking sheet and place under the broiler until lightly browned and toasted.  Remove the rolls from the oven and evenly spread the blue cheese mixture on each top and bottom halve.  Place a handful of lettuce on the bottom halves and top with shredded chicken.  Season with salt and pepper then place on the top portion of the roll.  Slice in half and serve with the warm dipping sauce on the side.  Enjoy!


Printed from thegalleygourmet.net