Never enough creative chicken dinners in this world to satisfy my family. I have to constantly reinvent my presentation of this bird because there are always leftovers or cutlets in the fridge. I seem to have an abundance of cutlets most of the time. Like there are always more than I bought last time. Does anybody know of scientific evidence that cutlets can reproduce right in your Frigidaire?
Anyway, if your people are anything like mine, try this quick dinner recipe for Buffalo Chicken Sandwiches. If you don’t have leftover chicken, you can bake, grill, sauté or cook your cutlets however you like best. Grab some fresh crusty bread or sandwich rolls, slather on some mayo and buffalo sauce, then top with butter lettuce (or whatever lettuce you fancy), sliced red onions, and tomatoes. Buffalo Chicken Sandwiches are now being served in the Main Dining Room.
So what’s your favorite chicken sandwich?
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- 3/4 cup buffalo sauce
- 6 sandwich rolls
- ½ cup mayonnaise
- 1 head butter lettuce, torn into individual leaves
- 1 large red onion, sliced ¼-inch thick
- 2 large tomatoes on the vine, sliced ¼-inch thick
- 6 cooked chicken breasts, sliced
To assemble sandwiches, spread buffalo sauce on one half of each roll and mayonnaise on the other half. Layer lettuce, onion, tomato and chicken on bottom half of each roll and cover with the top halves.