Buffalo Chicken Sub

Buffalo Chicken Sub

Another one from Jeff Mauro. It’s like they want me to be annoyed! I watch his show and want to shake him a lot. But he makes such delicious sandwiches! And while I’m not a fan of cold sandwiches, I do love me a nice hot sandwich. Many times I have wished for a smooth expanse of flat top so I could make a serious cheesesteak. But alas! I don’t have one! This sort of thing will have to do.

This is a well-balanced, nicely put together sandwich. There’s a lot going on flavor-wise, but if you like Buffalo wings it’s all familiar, so it doesn’t run in too many directions at once. The ranch dressing is a great addition even if you prefer the much-superior blue cheese on your wings — the blue cheese crumbles make the flavor profile about the same anyway. The wing-loving roommate really liked this!

Buffalo Chicken Sub, adapted from Jeff Mauro

Chicken Part:
1 Tbsp. oil
2 lbs. boneless skinless chicken thighs
1 Tbsp. dark brown sugar
2 tsp. smoked paprika
1/4 tsp. cayenne pepper
1 c. Frank’s Red Hot hot sauce (or your favorite, but Frank’s is traditional)
salt and pepper to taste

Ranch Part:
1/4 c. mayonnaise
1/4 c. sour cream
2 Tbsp. buttermilk
1 clove garlic, minced
1/2 tsp. dried dill (or 1/2 Tbsp. fresh dill, minced)
tiny squirt agave nectar
tiny bit of Dijon mustard
salt and pepper to taste

Other Parts:
1 loaf Italian bread (or wide French bread, just not a skinny baguette)
1 large carrot, diced finely
1 large stalk celery, diced finely
1/2 c. blue cheese crumbles

First, the ranch: mix all the things! Taste and adjust as needed. Put the mixture in an airtight container and store in the fridge. This bit can be done a few days in advance! You could also use bottled ranch dressing, but I think this kind is better.

Next, the chicken: preheat the oven to 425F.

In an oven-safe skillet, heat the oil over medium heat. Pat the chicken thighs dry and season them with salt and pepper. Add them to the pan and mix the brown sugar, paprika and cayenne while they’re browning. Sprinkle half of it over them and flip them to brown on the other side, and sprinkle on the other half. Once both sides are brown, add the hot sauce, turn the thighs about to coat, and pop them in the oven for around 15 minutes to finish cooking. Let them rest for a few minutes and then pull or chop them and mix them back up with the sauce.

Then, the sandwich: slice open the bread and pull out a bit of the middle on each side. Sprinkle the carrot and celery cubes over the bottom, then add the chicken and the blue cheese. Top with ranch, put the top on, smash a bit, and maybe let it hang out for a few minutes. Serve with kettle chips!


~ by iliadawry on 4 February 2013.

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