Best Blts With Blue Cheese Buffalo Aioli Recipes

BLT with Blue Buffalo Aioli image

Provided by Aaron McCargo Jr.

Time 10m

Yield 4 servings

Number Of Ingredients 12

1 cup mayonnaise
1/2 cup crumbled blue cheese
1/4 cup hot sauce (recommended: Tabasco or Pete's)
1 lemon, zested and juiced
1 clove garlic, minced
Salt and freshly ground black pepper
8 (1/2-inch) pieces country style white, wheat or rye bread, lightly toasted
8 slices good quality thick-cut bacon, cooked and cut in half
3 large tomatoes, thinly sliced
1 red onion, thinly sliced
1 head Boston Bibb lettuce, leaves separated, washed and rinsed well
Pickles and potato chips, for serving

Steps:

For the aioli: In a small bowl, combine all the ingredients and stir well.
For the BLT: Lay 4 slices of bread on a cutting board. Spread 1 teaspoon or so of the aioli on each slice, then top with 2 pieces bacon, 2 slices tomato, some red onion and a single piece of lettuce. Top each sandwich with another slice of bread.
Slice the club sandwiches into quarters and serve with a pickle and some potato chips.

Shredded Buffalo Chicken Sandwiches with Blue Cheese Aioli image

Provided by Kelsey Nixon

Categories main-dish

Time 6h15m

Yield 6 servings

Number Of Ingredients 15

1/4 cup hot sauce
1/4 cup Worcestershire sauce
2 tablespoons molasses
3 cloves garlic, minced
1 yellow onion, diced
One 14-ounce can tomato sauce
2 pounds boneless, skinless chicken breasts
Salt and freshly ground pepper
6 hamburger buns, split and toasted
Celery leaves, for serving
Blue Cheese Aioli, for serving, recipe follows
1/2 cup crumbled blue cheese
1/3 cup mayonnaise
1 teaspoon fresh thyme leaves
1 clove garlic, minced

Steps:

Add the hot sauce, Worcestershire, molasses, garlic, onions and tomato sauce to a slow cooker and stir to mix the ingredients together.
Sprinkle the chicken breasts liberally with salt and pepper and add to the slow cooker, coating evenly with the sauce. Cover and cook on low until the chicken is tender, 4 to 6 hours. Transfer the cooked chicken to a large bowl and shred using 2 forks. Return the shredded chicken to the slow cooker and toss to coat with the sauce.
Place 4 to 6 celery leaves on each bottom bun and pile 1/2 cup of the shredded chicken on top. Smear the top bun with Blue Cheese Aioli and place on top of the chicken.
Combine the blue cheese, mayonnaise, thyme and garlic together in a small bowl and stir well.