Open-Face Buffalo Chicken Sandwiches
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
|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|
- 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.
620 Calories per serving
Amounts Per Serving
- Total Fat: 33g
- Cholesterol: 125mg
- Sodium: 2200mg
- Total Carbohydrates: 39g
- Protein: 38g
Vitamin A 80%
Vitamin C 8%
Hy-Vee Seasons Summer 2015.