Ingredients
The following ingredients have 8 Servings
- 1 store-bought rotisserie or 1 chicken
- seasoned with Kosher salt and refrigerated uncovered overnight*
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 rib celery with leafy tops finely chopped
- 1 carrot
- grated or finely chopped
- 1 small onion
- finely chopped
- 4 cloves garlic
- chopped
- 1/4 cup Frank’s RedHot or other cayenne pepper sauce
- 2 tablespoons light brown sugar
- 2 tablespoons Worcestershire
- 1 cup light in color and flavor beer or chicken stock
- 1 cup tomato sauce
- Sliced bread and butter pickles
- Shredded white cabbage
- 8 potato or other soft sandwich rolls
- Crumbled smoked blue or Maytag blue cheese
Instruction
- *If roasting your own chicken, remove from fridge and pat dry
- Roast at 425°F to golden and the internal temperature reaches 165°F on a thermometer
- Let cool then separate chicken from skin and bones and pull into bite-sized pieces
- For the sauce, heat a skillet over medium to medium-high heat with olive oil, 1 turn of pan
- Melt in butter, add celery, carrot, onion, garlic and cook to soften
- Season vegetables with salt and pepper, and add hot sauce, sugar, Worcestershire, beer and tomato sauce and stir to combine
- Add chicken meat and let simmer a few minutes for flavors to combine and to thicken
- To assemble, on the roll bottoms place some pickles, cabbage, some sloppy Buffalo chicken, blue cheese crumbles and set bun tops in place
