Buffalo Chicken French Dip

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Two classic foods are turned into one amazing sandwich!

Prep Time20

Cook Time5

Assemble Time5

Total Time30

Course: Main Course

Cuisine: American

Keyword: Blue Cheese, Buffalo, Chicken, Game day, Hot sauce, Sandwich

Servings:

6 Ciabatta or French rolls spliced in half horizontally and lightly buttered on each cut side
1 Romaine heart washed, rinsed and torn into into bite-size pieces
1 (3 ½-4 pound chicken), roasted and meat shredded into large pieces
¾ cup mayonnaise
¾ cup celery finely diced
1 ounce blue cheese crumbled
2 tablespoons freshly squeezed lemon juice
1 (5 ounce) bottle of Frank's hot sauce
¾ cup chicken broth
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper to taste

Set the oven rack to the highest position and turn on the broiler. In a medium saucepan, bring the hot sauce, broth, and butter to a boil. Reduce the heat to low and keep warm.
In a medium bowl, combine the mayonnaise, celery, blue cheese, and lemon juice.
Place the rolls buttered side up on a baking sheet and place under the broiler until lightly browned and toasted. Remove the rolls from the oven and evenly spread the blue cheese mixture on each top and bottom halve. Place a handful of lettuce on the bottom halves and top with shredded chicken. Season with salt and pepper then place on the top portion of the roll. Slice in half and serve with the warm dipping sauce on the side. Enjoy!