Original

Nothing says sandwich bun like a delicious piece of white bread. Ours is made with unbleached, untreated, enriched wheat flour, water, sea salt, yeast and malted barley. And with a bun that has this much holding power, you won’t have to worry about the integrity of your sandwich.

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BUFFALO CHICKEN SANDWICH

Ingredients

SANDWICH INGREDIENTS

  • 4 Boulart® Original Submarines
  • 8 tbsp blue cheese mayo
  • 8 chicken thighs tossed in hot sauce
  • ½ crisp iceberg lettuce finely sliced
  • 1 large field or hothouse tomato sliced thin
  • 1 sweet onion thinly sliced

 

CHICKEN

  • 8 pieces boneless, skinless chicken thigh
  • 1 cup buttermilk
  • 2 sprigs of thyme
  • 4 smashed garlic cloves
  • 1 tsp mild paprika
  • 1 tsp chili powder
  • 1 tbsp hot sauce
  • 1 ½ tsp kosher salt

 

SEASONED FLOUR

  • 1 cup all-purpose flour
  • 1 tbsp potato starch
  • ½ tsp salt
  • 1 tsp paprika

 

SAUCE FOR COOKED CHICKEN

  • 2 tbsp butter
  • ½ cup hot sauce

 

BLUE CHEESE MAYO

  • ½ cup real mayonnaise
  • ½ cup sour cream
  • 1 finely minced shallot
  • ½ tsp red wine vinegar
  • 1 tsp maple syrup
  • ½ tsp fresh ground pepper
  • 4 oz blue cheese

 

Method

CHICKEN

  1. Throw all the ingredients into a large resealable bag or bowl; shake or mix together and let stand overnight.

SEASONED FLOUR

  1. Dredge the marinated chicken in the flour and shake off excess.
  2. Place chicken into a large saute or cast iron pan on the stove on medium heat with 4 tbsp of olive oil. Cook until crisp and brown and the juices run clear. Set aside.

BLUE CHEESE MAYO

  1. Mix all ingredients in a bowl reserving the cheese. Crumble that in and set aside.

TO ASSEMBLE THE SANDWICH

  1. Drizzle the bread with oil and toast on the stove in a pan or face down on a baking sheet for 5 min. in an oven at 400°F .
  2. Dress both side of the bun with 1 tbsp of mayonnaise and layer with the tomato, onion, lettuce and two chicken thighs.
  3. Serve with celery and carrot sticks.