Spicy Buffalo Chicken Grinder
With Zauce Original Pizza Drizzle
Makes about 2-3 foot long sandwiches
“Grinder” is a term used for a sub sandwich that consists of a length of crusty bread or roll split lengthwise and filled with a variety of meats, cheeses, vegetables and condiments. The term “grinder” is common in the east coast and many area refers to a hot submarine sandwich, whereas a cold sandwich is usually called a “sub.”
- 1 Tablespoon olive oil
- 2 pounds boneless, skinless chicken (thigh or breast), pounded thin
- Salt and Pepper (or use Willards Kitchen All Purpose Seasoning)
- 1 cup of your favorite hot wing sauce (we like Frank’s RedHot)
- 2 tablespoons Zauce Original Pizza Drizzle
- Dill pickle chips
- Red onion, thinly sliced
- 2 medium roma tomatoes, seeded and diced
- One 36 inch French loaf (or smaller individual French baguettes)
- 1 cup blue cheese crumbles (sub other cheese if you don’t like blue), or use ranch or blue cheese dressing
- Side of your favorite ranch or blue cheese dressing, for dipping
Directions (Step by Step)
- Preheat the oven to 425 degrees F.
- Heat a 12-inch skillet over medium-high heat. Add the olive oil.
- Sprinkle both sides of the chicken with salt and pepper or Willard’s Kitchen All Purpose Seasoning.
- Sear both sides of the chicken in the skillet until golden, about 4 minutes.
- Add in the wing sauce and Zauce, bring to a simmer and finish off in the oven until the chicken registers 170 degrees F on an instant-read thermometer. Turn broiler on.
- Slice all vegetables
- Cut the loaf(s) horizontally and toast under broiler.
- Place an even layer of blue cheese crumbles on the bottom, then the chicken and then the veggies.
- Top with some of the left over hot wing sauce mixed with Zauce.
- Serve with a side of ranch or blue cheese dressing.