Time: 25 min.
Complexity: easily
Servings: 6

These mini chicken sandwiches are inspired by the popular Buffalo wings. Small slices of chicken breast (chicken fingers) are grilled, then topped with hot sauce and served on blue cheese-slathered buns with thin ribbons of carrots and celery leaves. All the Buffalo flavors are here! For the sandwiches, use sweet Hawaiian rolls. Their flavor pairs perfectly with the hot sauce.

Ingredients:

• 700 g small chicken fingers
• 1 teaspoon garlic powder
• 1 tsp sweet paprika
• Vegetable oil to grease the grill grates
• 1/3 cup Buffalo wing sauce, such as Frank's Red Hot
• 12 Hawaiian sweet rolls, cut in half on the sides
• 1/3 cup blue cheese dressing, plus extra for serving
• 2 medium carrots, peeled and sliced ​​into thin strips with a vegetable peeler
• 2/3 cup celery leaves (from about 1 bunch)

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 nuggets, buffalo sauce, garlic powder, paprika, carrot

We recommend

Preparation:

Step 1
• Preheat a grill or grill pan to medium heat. In a large bowl, combine the chicken fingers, garlic powder, paprika, 1 teaspoon salt, and a few grinds of freshly ground black pepper.
Step 2
• Grease a grill grate or grill pan with vegetable oil. Grill the chicken, turning once, until well-marked and cooked through, 3-4 minutes per side. Transfer to a clean, large bowl and toss with the Buffalo Wing Sauce.
Step 3
• Place the sweet rolls cut-side up on a cutting board or large serving platter. Spread a little blue cheese dressing on the bottom half of each roll, top with carrot ribbons, chicken fingers, and celery leaves, and top with the roll tops. Serve with blue cheese dressing for dipping.

Votes: 1