Time: 1 hour.
Complexity: easily
Servings: 8 - 10

Recipe sandwiches, fast food dishes, with chicken braised in buffalo sauce. Sandwich bread was split lengthwise, the bottom halves were spread with blue cheese, then topped with chicken and sliced ​​vegetables, celery, carrots, and tomatoes. Then, the sandwiches were covered with the top halves of bread and cut into small pieces. To serve, a ranch dressing was prepared with mayonnaise, buttermilk, Dijon mustard, and honey or agave syrup.

Ingredients:

For sandwiches:

• 900 g of boneless, skinless chicken thigh meat
• Coarse salt and freshly ground black pepper
• 1 tbsp. l. dark brown sugar
• 2 tsp paprika
• 1/4 tsp ground cayenne pepper
• 1 tbsp. vegetable oil
• 1 cup crumbled blue cheese
• 2 medium-sized carrots, diced
• 2 stalks celery, diced
• 2 tomatoes, seeded and diced
• 1 soft French baguette (90 cm long) or Italian bread
• 1 cup buffalo chicken wing sauce (Frank's RedHot), plus more if desired

For the ranch sauce:

• 3/4 cup mayonnaise
• 1/4 cup buttermilk
• 1/2 tsp granulated garlic
• 1/2 tsp chopped fresh dill
• 1/4 tsp. honey or agave syrup
• 1/4 teaspoon Dijon mustard
• Coarse salt and freshly ground black pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken thighs, brown sugar, paprika, ground cayenne pepper, buffalo sauce, carrot, celery, tomatoes, baguette, blue cheese, mayonnaise, sour milk, garlic granules, dill, honey, Agave nectar, Dijon mustard, ranch sauce

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Preparation:

Step 1
• Preheat a roaster or oven with a grill. Season the chicken with salt and black pepper; toss with brown sugar, paprika, and cayenne pepper.
  
  Heat vegetable oil in a 12-inch ovenproof skillet over medium-high heat. Fry half the chicken for 2-3 minutes per side, until golden brown; transfer to a serving platter. Fry the remaining chicken, then return the first batch to the skillet.
  
  Add the buffalo sauce and bring to a simmer. Reduce heat to medium and continue simmering until the meat is heated through, about 10 minutes. Cool slightly, then finely chop and return to the pan. Add more buffalo sauce, if desired, then bake the meat with the sauce until caramelized and crispy, about 4 minutes.
Step 2
• Combine carrots, celery and tomatoes in a bowl and season with salt and black pepper.
Step 3
• Prepare ranch sauce: In a separate bowl, combine mayonnaise, buttermilk, garlic, dill, honey, mustard, 1/4 teaspoon salt and a pinch of black pepper.
Step 4
• Slice the loaf lengthwise down the side. Top the bottom half with crumbled blue cheese, then layer the chicken and vegetables. Cut into small sandwiches and serve with ranch dressing.

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