Bottled blue cheese dressing made a supereasy slaw to top these zippy sandwiches. Starting with a rotisserie chicken dramatically reduced the time it took to get these sandwiches on the table.
Pulled Buffalo Chicken Melts
Serves 4- 2 cups thinly sliced red cabbage
- 2 celery ribs, sliced thin
- 2 scallions, sliced thin
- 1/2 cup bottled blue cheese salad dressing
- 1/2 teaspoon table salt, divided
- 8 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
- 1 (2 1/2-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
- 4 brioche hamburger buns, toasted
- 4 slices cheddar cheese (4 ounces)
2. Melt butter in a large saucepan over medium heat. Add garlic and cook until light golden, about 3 minutes. Whisk in hot sauce and remaining 1/4 teaspoon salt and bring to a simmer. Stir in chicken and cook, stirring, until warmed through, about 1 minute. Remove from heat.
3. Adjust oven rack 8 inches from broiler element and heat broiler. Arrange bun bottoms on a rimmed baking sheet. Divide chicken mixture evenly among bun bottoms. Top each with 1 slice cheddar, then broil until cheese is melted, about 2 minutes. Divide cabbage mixture among sandwiches. Cover with bun tops. Serve.
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