Barbecued Chicken with Blue Cheese and Celery
I grew up in Buffalo, and this sandwich is a tribute to my hometown’s favorite chicken wing recipe. If you don’t have any leftover barbecued chicken, plain cooked chicken will do, especially when tossed with spicy barbecue sauce. For easy eating, peel away the toughest outer layer of strings from your celery stalk and slice very thin. I use ciabatta rolls or other large square or round rolls (rather than baguette) to contain the rather messy filling.
Total Timeunder 30 minutes
Recipe Coursemain course
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free
Taste and Texturecheesy, spiced
Type of Dishgrilled sandwich, sandwich
- 1½ cups (about 8 ounces) shredded barbecued chicken
- 3 tablespoons barbecue sauce (optional)
- ¼ cup mayonnaise
- 2 tablespoons sour cream
- 1/3 cup crumbled blue cheese
- 1 scallion (white and light green parts), finely chopped
- Salt and freshly ground black pepper to taste
- 2 Ciabatta Rolls or store-bought Italian rolls
- 1 celery stalk, trimmed, tough outer strings peeled away, and thinly sliced
Heat a panini or sandwich press according to the manufacturer’s instructions.
Combine the chicken and barbecue sauce, if using, in a small bowl and stir to coat.
Make the blue cheese dressing: Combine the mayonnaise, sour cream, blue cheese, and scallion in a small bowl and stir to combine. Season with salt and pepper.
Slice the rolls in half and spread some blue cheese dressing on the inside of each roll. Arrange the sliced celery on the bottom halves of the rolls. Pile the chicken on top of the celery. Top each sandwich with the top half of the roll
Put the sandwiches on the press, pull the top down, and cook until they are brown and crisp, 4 to 7 minutes, depending on how hot your machine is. Carefully remove from the press and serve immediately.
2008 Daniel Leader and Lauren Chattman