Buffalo Sandwiches
So this dinner creation was sort of my version of “Chopped” when I wanted to finish the last of the Thanksgiving turkey but had already resold it to my family in the original format for the first night of leftovers and made a Turkey Pot Pie for Round Two, or would that be Round Three? I’m posting this recipe here today, knowing that your turkey meat is long gone but thinking that this would be an easy dinner to make using a rotisserie chicken. My family absolutely loved these Buffalo Sandwiches (notice how I left out the meat so that you can sub in your own?). Enjoy!
Buffalo Sandwich
Servings: 4
Ingredients
- 6 Tbls Buffalo wing sauce
- 1/4 c water
- 2 Tbls butter
- pinch of salt and pepper
- 1 lb cooked rotisserie chicken meat or leftover chicken or turkey approximately 1 lb, adjust sauce to amount of meat you have
- 1/2 c sour cream
- 1 Tbls lemon juice
- 2 tsp sugar
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 4 c thinly shreddded lettuce or cabbage
- 2 scallions thinly sliced
- 1/4 c crumbled blue cheese
- 4 rolls I used Martin's potato buns
Instructions
- In a small saucepan over medium heat, whisk together the Buffalo sauce, water, butter, salt and pepper. Bring to a simmer and fold in the shredded meat. Make sure that the meat is bathed in the sauce and if needed, add a couple of extra splashes of Buffalo sauce. Set heat to low to keep warm.
- Meanwhile, in a medium bowl, combine the sour cream, lemon juice, sugar, salt and pepper. Whisk until spooth. Add in the shredded lettuce or cabbage, scallions, blue cheese and stir to combine.
- Toast your buns, if desired, and top with a healthy scoop of the warm Buffalo meat and finish with a big dollup of the slaw mixture. Serve.