Bleu Buffalo Artisan Chicken Sandwiches~Robynne
Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore, it has always been a challenge when sharing recipes with others. I doubt I make dishes the same way twice. So, I advise you to use my recipes the same way. Trust your experience and adjust to your personal taste~Robynne
- 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
- 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)
- 6 medium
- chicken breast halves, skinless and boneless
- 1/2 c
- hot wing sauce (use your favorite brand) add more if needed
- 3 c
- coleslaw mix
- 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.
ARTISIAN ROLLS-MAKE 1-7 DAYS BEFORE SERVING
BLEU CHEESE SLAW
How to Make Bleu Buffalo Artisan Chicken Sandwiches~Robynne
- 1ARTISAN ROLLS-Proof yeast if needed.
- 2Combine 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.
- 3Cover 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.
- 4Refrigerate 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 :)
- 52 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.
- 6Preheat 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.
- 7Using 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.
- 8Place 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.
- 9SHREDDED 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.
- 10BLEU 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.
- 11Remove 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!