Blue Cheese Sauce

Recipe: Grilled Buffalo Chicken Sandwiches, Blue Cheese Coleslaw

It’s party season, and that means many families are looking for summer sandwich recipes for graduation parties, showers and family reunions.

KC Masterpiece Barbecue Sauce is here to help with your party planning. The barbecue pros offer a crowd-pleasing recipe for grilled buffalo chicken sandwiches topped with blue cheese coleslaw.

Not only is it tasty, but it’s also quick and economical. Chicken thighs are less expensive than white meat, and because they are first pounded thin, they grill up faster. Serve the sandwiches whole, or cut the sub rolls in two or three sections for appetizer portions. Grilled Buffalo Chicken Sandwiches and Blue Cheese Coleslaw

Blue Cheese Coleslaw:

Trim all fat from chicken thighs. Lightly pound thighs with a meat mallet until they are an even thickness, approximately 1⁄4 of an inch. Place thighs into a re-sealable food storage bag, and pour in marinade until it coats thighs. Marinate in refrigerator for two hours.

Chipotle blue cheese dressing | Homesick Texan

His intent was for us to use it as a dipping sauce. It was certainly thick enough for the job, and yet it was also light enough that it could glide onto salad leaves without weighing them down. As for the flavor and texture, the balance between the pungent, salty blue cheese and creamy, tangy dressing was perfect. I had no idea blue cheese dressing could be so good, and I’ve been a convert ever since. When he shared with me his recipe, I tinkered with it just a bit. I love how smoky flavors complement blue cheese’s salty bite, so I stirred in some chipotle powder for both its smoke and its heat. To cut through the dressing’s richness, I added splash of white wine vinegar, though I reckon red wine vinegar or lime juice could work just as well. Sure, some may find iceberg lettuce reminiscent of a time when people sacrificed flavor for convenience, but in the summer it’s one of my favorite things to eat. While the thick, crisp leaves may lack a strong flavor, it’s this quality that makes it a terrific vehicle for a robust, heavier topping. Throw in some crumbled bacon and a ripe, juicy tomato, and you have a refreshing, filling dish. I’ve convinced myself that eating this salad is a spot healthier than eating a BLT sandwich, since you don’t have the calories and carbohydrates from the bread. But I don’t enjoy it for health reasons; I love it because it’s quick and cool. And if you don't want to spend too much time in the kitchen, this salad will definitely satisfy.

This is one of the few places where you can actually get away with reduced calorie mayo--I also reduce both the mayo and sour cream very slightly and add more buttermilk to my bleu cheese dressing--been making it with this half mayo and half sour cream recipe for decades. I haven't tried the chipotle before, but since I always put the leftovers from a can into the freezer, I've an unlimited supply and can shave off a tsp or so--can't tell you how much I love a bit of chipotle added to so many recipes.

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