In a large zip-top bag, combine chicken, hot sauce, oil and salt and pepper. Shake to coat and refrigerate for 30 minutes, or overnight for stronger flavor.
Heat a medium skillet on medium-high. Add chicken and any hot sauce mixture from bag and cook, turning once, until browned, about 8 minutes. Reduce heat to medium and add broth. Cover and cook for 5 minutes. Remove chicken from sillet; use 2 forks to finely shred chicken. Return to pot and cook uncovered for 10 more minutes, until sauce thickens.
Toast buns and divide chicken mixture, lettuce and carrot among halves. Top with cheese, dividing evenly.
A classic reinvented, our Buffalo chicken tenders have a tasty, crispy coating that rivals your usual deep-fried variety. Our to-die-for dipping sauce is a cinch to put together, plus it adds pungent blue cheese flavor to every bite.
Lobster Thermidor is a creamy cooked lobster mixture that is typically stuffed into the lobster shell for serving – here the mixture tops whole-grain bread slices for a quicker twist on this classic dish.
The original breaded, fried veal and veggies on a white bun was easily transformed using the Italian Scaloppine style of cooking. Herb- and garlic-rich tomato sauce forms the base for the veal as well as the sauce for the sammie.
This isn’t your grandmother’s tuna salad! Tart citrus, salty capers and sweet pickled shallots add a modern twist to this nostalgic dish. To pile our sandwiches with maximum fixings, we ditched the second slice of bread and opted for open-faced sandwiches.