Original Submarine
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
- Throw all the ingredients into a large resealable bag or bowl; shake or mix together and let stand overnight.
SEASONED FLOUR
- Dredge the marinated chicken in the flour and shake off excess.
- 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
- Mix all ingredients in a bowl reserving the cheese. Crumble that in and set aside.
TO ASSEMBLE THE SANDWICH
- 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 .
- Dress both side of the bun with 1 tbsp of mayonnaise and layer with the tomato, onion, lettuce and two chicken thighs.
- Serve with celery and carrot sticks.
