BLEU BUFFALO ARTISAN CHICKEN SANDWICHES~ROBYNNE

Bleu Buffalo Artisan Chicken Sandwiches~Robynne image

For all of you Buffalo Chicken LOVERS! Spicy shredded buffalo chicken, w/Bleu Cheese slaw, on a homemade artisan roll. Be sure to PLAN AHEAD if you will be making the rolls. NO TIME? Substitute your favorite store bought rolls. Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or...

Provided by Robynne Glenn

Time 20m

Number Of Ingredients 18

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Ingredients

ARTISIAN ROLLS-MAKE 1-7 DAYS BEFORE SERVING
3 c lukewarm water (105 degrees )
6 1/2 c all purpose flour (measure by sprinkling flour into measuring cup
*for best results, measure flour by weight. 32oz for this recipe.
1 Tbsp salt
1 1/2 Tbsp instant yeast ( if using active yeast, substitute 3/4 packet of yeast and proof the yeast in part of the warm water to activate, prior to adding to flour)
BUFFALO CHICKEN
6 medium chicken breast halves, skinless and boneless
1/2 c hot wing sauce (use your favorite brand) add more if needed
BLEU CHEESE SLAW
3 c coleslaw mix
1 celery stalk, diced
1 c chunky bleu cheese dressing (i love marie's premium super bleu cheese dressing)
1 Tbsp apple cider vinegar
1-2 tsp yellow mustard
1/4 c bleu cheese, crumbled (or more if desired)
salt and pepper to taste
alternate: my husband hates bleu cheese, so i substitute ranch dressing for the bleu cheese dressing for his sandwich.

Steps:

1. ARTISAN ROLLS-Proof yeast if needed.
2. Combine all ingredients in a large mixing bowl. Mix and stir to make a sticky, rough dought. If you have a stand mixer, beat at medium speed for 60 seconds. If you don't have a mixer, just stir with a big spoon, until combined.
3. Cover bowl with plastic wrap, and cover with a towel, and allow to rise. No need to oil the bowl! Let rise at room temperature for 2 hours.
4. Refrigerate raised dough for at least 2 hours, but I prefer to refrigerate it for a minimum of 24 hours, but the longer the better. If you refrigerate the dough for 7 days it will have a tangy taste. like sourdough. Do not be concerned if the dough rises and falls repeatedly in the refrigerator. It's supposed to :)
5. 2 hours PRIOR to serving rolls, remove dough from refrigerator. Sprinkle flour over the top of the dough. It will be easier to handle. Oil your hands up well, and pull and shape dough into round or oval rolls, on floured surface, about the size of the sandwiches you wish to make. Place rolls on parchment covered baking sheets. Sprinkle with flour to keep moisture in, and cover with clean dish towel. Let rolls rise for 1 hour. Note: The rolls will not rise much, but will spread out some while rising.
6. Preheat oven to 450 F. degrees. Place a shallow pan on the bottom shelf of your oven. Have 1 cup of hot water ready to go.
7. Using a sharp knife, slash rolls 2-4 times, making cuts about 1/2 inch deep. The rolls may deflate, but don't worry, they will rise again in the oven.
8. Place rolls in oven, and carefully pour hot water in the shallow pan on the rack. It will bubble and steam. Close the oven door quickly. Bake rolls for 20-25 minutes, or until deep and golden brown. Note: Mine were done just under 20 minutes, so keep an eye on them after 15 minutes. Remove from oven and cool on a rack. Store any leftover rolls in a plastic bag at room temperature.
9. SHREDDED CHICKEN-Place chickenin large sauce pan, cover with water by 1 inch. Bring to a boil,and simmer ten minutes. Turn off heat, and let chicken sit in liquid about 15 - 20 minutes, or until cooked thoroughly.
10. BLEU CHEESE SLAW-While chicken is cooking, combine bleu cheese dressing, vinegar and mustard. Add diced celery, crumbled blue cheese and coleslaw; mix thoroughly and season with salt and pepper. Adapted from
11. Remove chicken and shred using two forks. Place in bowl and add hot wing sauce, just enough to coat the chicken. Serve chicken on a sliced artisan roll and top with blue cheese slaw. Serve with a side of wing sauce. Enjoy!