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Shredder Cheddar Buffalo Sandwich

5 star rating
 

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Submitted by: Chef SF

 

A mixture of Velveeta, blue cheese and wing sauce coats this beer soaked shredded chicken for the perfect sandwich.
 

Ingredients

  • 1 boneless skinless chicken breast, poached and shredded
  • 2 garlic cloves
  • 1 1/2 cups dark beer
  • 1/4-1/2 cups Buffalo wing sauce
  • 1/4 cup Velveeta cheese
  • 1/3 cup blue cheese
  • 1/2 red pepper, thinly sliced
  • Olive oil
  • 1/2 crisp cucumber, chopped into 6 slices
  • Sea salt and cracked black pepper to taste
  • 2 whole wheat dinner rolls
  • Celery salt to taste
  • Mayonnaise

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Method

Fill a large pot with 4 cups water. Add beer and 1 garlic clove smashed. Bring to a boil then add chicken. Cover and let boil for 15 minutes. Dice second garlic glove and red bell pepper. In a small pan, add enough olive oil to cover bottom and heat over medium heat until oil starts to ripple. Add garlic and red bell pepper to pan and let saute 15 minutes, making sure to stir occasionally. Remove chicken from pot and shred with two forks. Dust with sea salt and cracked black pepper. Toss shredded chicken in a medium pot with Buffalo wing sauce, Velveeta, blue cheese, sea salt and cracked black pepper. Heat over medium heat until cheese is smooth and melted, then mix well to coat chicken. Toast buns lightly and top with chicken mixture, sauteed red bell peppers, sliced cucumber, a sprinkle of celery salt and a smear of mayonnaise.

 

Notes:

 

Number of Servings: 2

 

Submitted by: Chef SF ()

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