Buffalo Chicken Sub Sandwiches
|Boneless chicken breast halves||1 1⁄2 Pound (3 Pieces, Skin On)|
|Chili powder||2 Teaspoon|
|Kosher salt||To Taste|
|Freshly ground black pepper||To Taste|
|Unsalted butter||6 Tablespoon|
|Watercress||1⁄2 Bunch (50 gm)|
|Baguette||1 (French Bread, 18 Inches Long)|
|Hot sauce||4 Tablespoon|
|Creamy blue cheese||2 Ounce (Like Saga Blue)|
|Mayonnaise/Sour cream||1⁄4 Cup (4 tbs)|
1. Preheat the oven to 350°F. Pat the chicken dry with paper towels and season all over with chili powder and some salt and black pepper. Heat a large skillet over medium-high heat; add 2 tablespoons of the butter. Lay the chicken skin side down in the skillet and cook without moving until the skin is golden and crispy, about 4 minutes. Turn and cook until the chicken is opaque, about 4 minutes more. Reserve the skillet. Put the chicken in a baking dish or roasting pan and bake until firm to the touch, about 10 minutes. Set chicken aside to rest for 5 minutes before slicing.
2. While the chicken bakes, thinly slice the celery. Trim and discard the tough stems from the watercress. Rinse, dry, and set aside the leaves.
3. Cut the bread crosswise into 4 equal pieces; cut each piece in half for sub-style sandwiches. Add 2 tablespoons butter to the reserved skillet. Once the butter stops foaming, toast half the bread, cut side down, pressing the pieces to soak up the butter, about 2 minutes. Transfer to a platter and brush with half the hot sauce. Repeat with the remaining butter, bread, and hot sauce.
4. Spread the cheese evenly on the bottoms of the bread. Layer the celery over the cheese. Thinly slice the chicken and place on the celery. Top with the watercress and smear the top pieces of bread with mayonnaise. Press the tops on the sandwiches and serve or wrap and serve within 2 hours.