Blue Cheese And Chicken Sandwich Recipes

BLUE CHEESE CHICKEN SALAD SANDWICHES

Steps:

• Mix first eight ingredients; stir in chicken. Spread over half of the bread slices. If desired, sprinkle with blue cheese. Top with remaining bread.

GRILLED BUFFALO CHICKEN AND BLUE CHEESE SANDWICH

Steps:

• Preheat a grill or grill pan. While it's heating, combine the blue cheese, yogurt, and lemon juice, plus a pinch of salt and pepper. Stir to combine, and set aside. Season the chicken breasts with salt, pepper, and the chili powder. Add the chicken to the hot grill and cook for 4 to 5 minutes the first side, then flip. Add the onions to the perimeter of the grill (if using a grill pan, you'll need to wait until you remove the chicken to grill the onions). Cook the chicken until firm and springy to the touch, another 4 to 5 minutes. Remove, along with the grilled onions. Combine the hot sauce and butter and brush all over the chicken after removing from the grill. Place one large leaf of romaine on the base of each bun. Top with a chicken breast, the blue cheese sauce, grilled onions, and then the top half of the bun.

BUFFALO CHICKEN SANDWICH WITH BLUE CHEESE SLAW

Steps:

• In a medium-sized bowl, whisk together the mayonnaise, crumbled blue cheese, garlic, Worcestershire sauce and lemon juice until well incorporated. Add cole slaw mix and toss well. Season with salt and pepper and set aside.
• In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 350 degrees F.
• Put buffalo sauce in a shallow dish and set aside. Season the chicken with smoked paprika, and salt and pepper, to taste. Put the flour, 2 tablespoons of paprika, 1 tablespoon of salt and 1 tablespoon of pepper in a shallow dish. In another shallow dish add the egg, buttermilk, and hot sauce and whisk together. Dredge each piece of chicken in the buttermilk mixture and shake off any excess, then dredge into flour mixture. Fry until the chicken is cooked through, about 4 to 6 minutes and the internal temperature registers 165 degrees F on an-instant read thermometer. Dip the finished chicken in the buffalo sauce and put them on the club rolls. Top the chicken with a liberal amount of slaw and form a sandwich.

BUFFALO CHICKEN SANDWICHES

Steps:

• Place the chicken in a shallow bowl. Cover with the buttermilk, turning to coat. Combine the ranch dressing and blue cheese in a small bowl and refrigerate. On a large plate, stir together the flour and 1/2 teaspoon each salt and pepper. Pour the Buffalo sauce into a shallow bowl. Line a large plate with a few layers of paper towels.
• Add enough vegetable oil to a large skillet to come halfway up the sides. Heat over medium-high heat until a deep-fry thermometer registers 350˚ F. Working in batches, remove the chicken from the buttermilk, letting the excess drip off, then coat in the flour mixture and shake off any excess. Carefully add the chicken to the hot oil and fry until dark golden brown and cooked through, 4 to 5 minutes per side. Transfer the chicken to the paper towel-lined plate to drain.
• As soon as the chicken is cool enough to handle, dip in the Buffalo sauce, coating it entirely. Place each chicken cutlet on a bun bottom and top with coleslaw and cucumber. Spread the bun tops with the blue cheese mixture and close the sandwiches. Serve with potato chips.

BLUE CHEESE AND CHICKEN SANDWICH

Steps:

• Season the the chicken with the Cajun, salt and pepper. Cook in a non stick frying pan for 5 minutes, then turn and cook for about 4 minutes until cooked through but still moist and juicy. Now squeeze over a little lemon juice.
• While the chicken is cooking, mash together the blue cheese and the mayonnaise.
• Layer the salad ingredients on top of the slices of bread and top with moist chicken, followed by the blue cheese mayo. Sandwich together and eat warm.

BUFFALO CHICKEN SLIDERS WITH CELERY-BLUE CHEESE SLAW

Steps:

• To a medium-sized, straight-sided pan, add the butter and melt over medium heat. Once melted, add the buffalo sauce, garlic powder and onion powder and whisk to incorporate. Bring the mixture up to a simmer and stir in the shredded chicken. Turn the heat down to low and let simmer until the chicken is heated through and evenly coated in the sauce, about 5 minutes.
• To assemble: Lay the Hawaiian slider rolls on a clean work surface, cut side-up. Using tongs, transfer the buffalo chicken to the bottom half of the rolls. Top each with celery slaw. Spoon the remaining buffalo sauce on the cut-side of the top buns. Place the top half on and skewer each slider.
• Add all of the ingredients to a medium sized bowl and toss to combine. Refrigerate in an airtight container for up to 3 days.