Recipe
Author
Hy-Vee Seasons Magazine
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Description
Pick up a rotisserie chicken for these easy-to-make sandwiches. Buffalo sauce gives each bite a spicy kick, while fresh veggies add cooling crunch.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 Hy-Vee Baking Stone ciabatta rolls, split | ||
| 2 tbsp. Hy-Vee butter, melted | ||
| 1 (25 oz) rotisserie chicken breast, skin removed and shredded | ||
| ½ c. Hy-Vee buffalo wing sauce | ||
| 7 oz. Fontina cheese, thinly sliced | ||
| ½ c. julienned cucumber | ||
| ½ c. julienned carrots | ||
| ½ c. julienned celery | ||
| 4 tbsp. Hy-Vee ranch dressing |
Directions
- Preheat broiler. Brush cut sides of rolls with butter. Arrange on a baking sheet. Broil about 4 inches from the heat for 2 to 3 minutes or until toasted.
- In a medium bowl, toss chicken with buffalo sauce. Top roll halves with cheese slices and chicken. Broil 2 to 3 minutes or until cheese is bubbly and chicken is heated through.
- Top with cucumber, carrots and celery. Serve with ranch dressing.
Nutrition facts
Servings
620 Calories per serving
Amounts Per Serving
- Total Fat: 33g
- Cholesterol: 125mg
- Sodium: 2200mg
- Total Carbohydrates: 39g
- Protein: 38g
Daily Values
0%
Vitamin A 80%
0%
Vitamin C 8%
0%
Iron 15%
0%
Calcium 35%
Recipe Source:
Hy-Vee Seasons Summer 2015.