Secret Recipe Club: Buffalo Chicken Sandwiches

It's Secret Recipe Club reveal day!  The Secret Recipe Club is a group of food bloggers who secretly make one of someone else's dishes and post them all on the same day at the same time.  This is my fifth month participating.  It's really fun, choosing a recipe to make, making the recipe, then reading about everyone else's recipes.  It's a great way to "meet" other bloggers and check out some great blogs that you never knew about before.

I was excited when I got my assignment for this month and it was My Fiance Likes It So It Must Be Good.  I discovered Peggy's blog when she was assigned mine the first month I joined the SRC.  I've been a follower ever since.  I was excited for the opportunity to reciprocate!  Peggy is a busy gal; she works full time and is also in her first semester of culinary school (yay, Peggy!).  Despite her super busy schedule, she has taken the time to share what she is learning at culinary school with all of her blog readers.  She posted a tutorial on breaking down a whole chicken, which was really helpful.  Then she posted a great recipe for Buffalo Chicken Breast Sandwiches, which is one of the first recipes they made in school.  I knew I wanted to make that, because it is something I had never made before, and I love to use my SRC assignments to challenge myself in areas I haven't yet explored.  So this recipe was perfect.


Buffalo Chicken Sandwiches


Ingredients:
1 tbsp olive oil
½ cup flour
½ tsp salt
4 boneless, skinless chicken breast cutlets
½ cup of Frank's Wing Sauce
4 hoagie rolls, split
4 slices bacon, cooked
Lettuce
Bleu cheese dressing


Directions:
Heat a large skillet over medium high heat and add oil.  Combine flour and salt and coat each chicken cutlet in flour mixture, shaking off any excess.  When oil is shimmering, add chicken to pan.  Cook chicken until golden brown all over, about 5-7 minutes per side.


Remove from pan and coat each cutlet in wing sauce.


Assemble your sandwiches by stacking chicken, bacon, lettuce, and bleu cheese on each bun.


Makes 4 servings.

I didn't change Peggy's recipe very much at all.  I dredged the chicken in flour before browning it, just to give it a little more texture.  The only other thing I changed was to top the sandwiches with bleu cheese dressing.  I love the combination of the hot and spicy with the cool and creamy!  And I know that bacon probably isn't a traditional component to a buffalo chicken sandwich, but I happened to have some in the fridge, and it looked so good on Peggy's sandwich that I thought, who am I to mess with success? :)  I really liked the crunch it provided.

I made these sandwiches for myself, my husband, and my mother, who was visiting from out of town.  None of us like really spicy food, so I was kind of afraid that these sandwiches would be too much.  I really doused the chicken breast that I used in the pic above, but I told Jim and Mom that they could just brush a little bit of the sauce on their chicken.  We were all pleasantly surprised to find that the sandwiches weren't really that spicy.  I ate the one that was completely doused in sauce and I loved it!  Jim's only complaint was that I didn't make enough; he wanted another sandwich!  

Thanks so much, Peggy, for taking us along on your culinary school journey.  I can't wait to see what else you have been learning!

On a side note, one of my recipes was chosen by the Today Show as a finalist in their Home Chef Challenge. I would love it if you would take a minute and drop by their Facebook page to vote for my Chicken Cordon Bleu Pizza. If I win, I will be featured on the Today Show's website and could possibly even appear on the Today Show!

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