Buffalo Chicken Sandwich

Who doesn't love buffalo chicken? You can serve these sandwiches with a side of carrot and celery sticks or oven fries, and call it a night! These are much healthier than the restaurant fried version, and I believe just as tasty. Substitute wheat rolls for white to bump up the nutritional value even more, and you can use low fat ranch or blue cheese dressing to save some calories too. Either way... they're fast and delicious sandwiches, and pretty healthy to boot!

Buffalo Chicken Sandwiches

4 boneless skinless chicken breasts, pounded thin to about 1/2"
4 good quality rolls

1 c. "Sweet Baby Rays" Buffalo sauce & marinade

4 slices mozarella or pepper jack cheese

Lettuce, tomato, onion, ranch or blue cheese dressing

Pound out chicken breasts with a mallet or heavy pan between 2 pieces of plastic wrap, or in a plastic storage bag - be careful not to pound too much and rip the chicken. You don't have to do this step, but I find it's much easier to eat if the chicken fillet is thinner.

Preheat your grill or grill pan. Put chicken in a bowl with about 1/2 of the buffalo sauce and let set to marinade until your grill is hot. Grill about 5 minutes per side. (It grills up quicker when the chicken breasts are thinner, so grill longer if you don't pound out your chicken). Top each chicken breast with a slice of cheese. While cheese is melting, split your rolls and throw on the grill for a couple minutes just to toast. Put chicken on toasted buns and top with more buffalo sauce to taste...depends how hot you like it! Top with your choice of condiments: lettuce, tomato slices, onion, ranch or blue cheese dressing.