Buffalo Chicken Sandwiches with Endive & Blue Cheese Salad

Buffalo Chicken Sandwiches

with Endive & Blue Cheese Salad

Group Created with Sketch. 30 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 610 Cals/serving

In this gourmet take on classic Buffalo chicken, we’re seasoning and pan-frying our chicken to get a tasty, crispy crust, then drizzling it with hot sauce for signature flavor. And instead of serving the traditional blue cheese dipping sauce, we’re topping the sandwiches with crumbled blue cheese and ribbons of romaine. On the side, we’re serving a salad made with crisp endive, rounding out the dish with refreshing, lightly bitter notes.

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Buffalo Chicken Sandwiches with Endive & Blue Cheese Salad
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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the buns. Cut off and discard the root end of the lettuce; thinly slice the leaves. Cut off and discard the root end of the endive; cut in half crosswise, then separate the leaves. Peel and mince the shallot; place in a bowl with the vinegar.

Coat the chicken:
2 Coat the chicken:

Place the flour and spice blend on a plate; stir to combine. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working 1 piece at a time, thoroughly coat the seasoned chicken in the flour-spice blend mixture (tapping off any excess). Transfer to a separate plate.

Cook the chicken:
3 Cook the chicken:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Wipe out the pan.

Toast the buns:
4 Toast the buns:

In the pan used to cook the chicken, heat 2 teaspoons of olive oil on medium-high until hot. Add the buns, cut sides down. Toast 1 to 2 minutes, or until lightly browned. Remove from heat and transfer to a clean, dry work surface.

Assemble the sandwiches:
5 Assemble the sandwiches:

To make the vinaigrette, season the shallot-vinegar mixture with salt and pepper to taste; slowly whisk in 2 tablespoons of olive oil until well combined. Place the lettuce in a medium bowl; season with salt and pepper. Add half the vinaigrette and toss to coat. Place 2 pieces of the cooked chicken onto each toasted bun bottom. Drizzle with as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Top with half the blue cheese, some of the dressed lettuce (you may have extra) and the toasted bun tops.

Dress the endive salad & serve your dish:
6 Dress the endive salad & serve your dish:

In a large bowl, combine the endive and remaining blue cheese; season with salt and pepper. Add the remaining vinaigrette and toss to mix; season with salt and pepper to taste. Divide the sandwiches and salad between 2 dishes. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the buns. Cut off and discard the root end of the lettuce; thinly slice the leaves. Cut off and discard the root end of the endive; cut in half crosswise, then separate the leaves. Peel and mince the shallot; place in a bowl with the vinegar.

2 Coat the chicken:

Place the flour and spice blend on a plate; stir to combine. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working 1 piece at a time, thoroughly coat the seasoned chicken in the flour-spice blend mixture (tapping off any excess). Transfer to a separate plate.

Coat the chicken:
Cook the chicken:
3 Cook the chicken:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Wipe out the pan.

4 Toast the buns:

In the pan used to cook the chicken, heat 2 teaspoons of olive oil on medium-high until hot. Add the buns, cut sides down. Toast 1 to 2 minutes, or until lightly browned. Remove from heat and transfer to a clean, dry work surface.

Toast the buns:
5 Assemble the sandwiches:

To make the vinaigrette, season the shallot-vinegar mixture with salt and pepper to taste; slowly whisk in 2 tablespoons of olive oil until well combined. Place the lettuce in a medium bowl; season with salt and pepper. Add half the vinaigrette and toss to coat. Place 2 pieces of the cooked chicken onto each toasted bun bottom. Drizzle with as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Top with half the blue cheese, some of the dressed lettuce (you may have extra) and the toasted bun tops.

6 Dress the endive salad & serve your dish:

In a large bowl, combine the endive and remaining blue cheese; season with salt and pepper. Add the remaining vinaigrette and toss to mix; season with salt and pepper to taste. Divide the sandwiches and salad between 2 dishes. Enjoy!

Dress the endive salad & serve your dish: