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Buffalo Chicken Sandwich


● 1 pack (8 each) Potato Rolls, toasted

● 3/4 cup red pepper hot sauce

● 4 tbsp unsalted butter

● 3 cups shredded rotisserie chicken

● 3 jalapenos, stemmed, seeded, sliced into rings

● 2 plum tomatoes, sliced thin

● 1 head Boston bibb lettuce leaves

● 1/2 cup blue cheese dressing


  1. Add hot sauce, and butter in large skillet over medium heat. Cook until butter is melted, about 3-5 minutes. Stir in shredded chicken and cook until chicken is just warmed through, about 5-8 minutes.
  2. Spoon chicken mixture evenly on bottom of rolls. Top with 3 to 5 jalapeno rings, 2 slices of tomato, 1 leaf of lettuce, and a drizzle of blue cheese dressing. Top with lid of roll and serve.