Foodie Football: Buffalo Ranch Chicken Sandwiches

Since football season is finally upon us again, I’ve decided to spice things up a little and do a new series on football food.  I’ll be taking the traditional flavors of football snacks, and sharing recipes that add a little something.  My intention is not for these recipes to be super healthy, nor vegetarian.  I may make some tweaks, like I did this week, to match my preferences but I’m not trying to make these my traditional veggie filled creations.

For the first in this series, I decided to sort through my growing stack of recipes for various food magazines.  For a year or two I’ve had a folder stuffed with recipes torn from magazines that have collected more dust than anything.  I pulled out a few that I thought would work well for this series and ended up starting with this buffalo ranch chicken sandwich recipe originally from Food Network Magazine.  I’ll be enjoying these sandwiches while watching my Patriots play this season… how many readers did I just lose from that sentence?  New England born and raised!  But no matter who your team is, you should be able to keep the crowd happy with these guys since they combine some fan favorite flavors.

Some of the changes I made included switching out the mayo for plain greek yogurt, and adding a few additional spices to the ranch dressing.  I wasn’t enthralled with this ranch dressing alone, but as a layer on the sandwich it was perfect to balance out the hot sauce.

So without further ado, I give you my Buffalo Ranch Chicken Sandwiches.

Buffalo Ranch Chicken Sandwiches

Ingredients

For the ranch dressing

3/4 cup plain greek yogurt

1/4 cup buttermilk

1/2 teaspoon garlic salt

1/2 teaspoon dried oregano

1/2 teaspoon minced fresh dill (optional)

1/4 teaspoon honey (you can also substitute agave syrup)

1/4 teaspoon dijon mustard

1 teaspoon minced fresh parsley

Salt and pepper to taste

For the chicken

3 skinless chicken breasts

Salt and pepper

2 tablespoons dark brown sugar

2 tablespoons paprika

1/4 teaspoon cayenne pepper

1 tablespoon vegetable oil

1/2 cup Frank’s RedHot, plus more to taste if desired

For the filling

2 medium carrots, diced

2 celery stalks, diced

5  small/medium roma tomatoes, seeded and diced

For the sandwiches

1 whole wheat baquette

3/4 cup gorgonzola cheese crumbles

 

1.) Combine the dressing ingredients in bowl and whisk together to mix.  Cover with cling wrap and set aside in the refrigerator.

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2.) Combine the carrots, celery, and  tomatoes in a bowl.  Season with salt and pepper and set aside.

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3.) Season chicken breasts with salt and pepper, then sprinkle the brown sugar, paprika, and cayenne and rub into chicken.  I cut my chicken into large pieces to speed the cooking process, but this step is not necessary.

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4.) Heat the oil in a skillet over medium-high heat then add half the chicken.  Brown the chicken until golden on all sides then remove from pan and set aside.  Repeat with remaining chicken.

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5.) Return all chicken to the skillet and add the Frank’s RedHot.  Bring the sauce to a simmer then reduce heat to medium and cook for an additional 10-12 minutes.  Depending on your taste, you may want to add more sauce to the pan.  Save any remaining sauce once chicken is finished cooking.

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6.) Let chicken cool sightly and then shred.  I used a glass pan to shred the chicken, but this can easily be done on a plate.  If you had any buffalo sauce remaining, add it back to the chicken.

7.) To assemble the sandwiches, slice the bread lengthwise, and spread a layer of the ranch on one side.  Sprinkle some gorgonzola crumbles on the same side then layer the carrot, celery, tomatoes and chicken on top.  Serve with extra celery and carrot sticks and ranch dressing if desired.

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Do you have any traditional football snacks you’ve adapted to keep both foodies and fans alike satisfied? 

Buffalo Ranch Chicken Sandwiches

recipe image Foodie Football: Buffalo Ranch Chicken Sandwiches

by Emily

Prep Time: 30 minutes

Cook Time: 20 minutes

Keywords: entree sandwich Super Bowl American fall spring summer winter

 

Ingredients (6-8 people)

    For the ranch dressing

    • 3/4 cup plain greek yogurt
    • 1/4 cup buttermilk
    • 1/2 teaspoon garlic salt
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon minced fresh dill (optional)
    • 1/4 teaspoon honey (you can also substitute agave syrup)
    • 1/4 teaspoon dijon mustard
    • 1 teaspoon minced fresh parsley
    • Salt and pepper to taste

    For the chicken

    • 3 skinless chicken breasts
    • Salt and pepper
    • 2 tablespoons dark brown sugar
    • 2 tablespoons paprika
    • 1/4 teaspoon cayenne pepper
    • 1 tablespoon vegetable oil
    • 1/2 cup Frank’s RedHot, plus more to taste if desired

    For the filling

    • 2 medium carrots, diced
    • 2 celery stalks, diced
    • 5 small/medium roma tomatoes, seeded and diced

    For the sandwiches

    • 1 whole wheat baquette
    • 3/4 cup gorgonzola cheese crumbles

    Instructions

    Combine the dressing ingredients in bowl and whisk together to mix. Cover with cling wrap and set aside in the refrigerator.

    Combine the carrots, celery, and tomatoes in a bowl. Season with salt and pepper and set aside.

    Season chicken breasts with salt and pepper, then sprinkle the brown sugar, paprika, and cayenne and rub into chicken. I cut my chicken into large pieces to speed the cooking process, but this step is not necessary.

    Heat the oil in a skillet over medium-high heat then add half the chicken. Brown the chicken until golden on all sides then remove from pan and set aside. Repeat with remaining chicken.

    Return all chicken to the skillet and add the Frank’s RedHot. Bring the sauce to a simmer then reduce heat to medium and cook for an additional 10-12 minutes. Depending on your taste, you may want to add more sauce to the pan. Save any remaining sauce once chicken is finished cooking.

    Let chicken cool sightly and then shred. I used a glass pan to shred the chicken, but this can easily be done on a plate. If you had any buffalo sauce remaining, add it back to the chicken.

    To assemble the sandwiches, slice the bread lengthwise, and spread a layer of the ranch on one side. Sprinkle some gorgonzola crumbles on the same side then layer the carrot, celery, tomatoes and chicken on top. Serve with extra celery and carrot sticks and ranch dressing if desired.

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