06-23-09
Buffalo Club Chicken Sandwiches
Makes 4 Sandwiches
Ingredients:
8 slices bacon, preferably peppered
1 cup crème fraîche
1/2 cup blue cheese crumbles
1 small clove garlic, grated or finely chopped
2 tablespoons Dijon mustard
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely choped chives
1 tablespoon extra-virgin olive oil (EVOO)
4 turkey cutlets or chicken cutlets (5 to 6 ounces each)
Salt and pepper
2 tablespoons butter
1/4 cup hot pepper sauce
12 slices sandwich bread, toasted
8 leaves bibb or green-leaf lettuce
4 thick slices tomato, preferably heirloom
Carrot and celery sticks, for serving
Directions:
Preheat the oven to 375°. Arrange the bacon on a broiler pan and bake until crisp, 15 to 18 minutes.
While the bacon is cooking, in a small bowl, combine the crème fraîche, blue cheese crumbles, garlic, mustard, parsley and chives.
In a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Season the turkey cutlets with salt and pepper, add to the skillet and cook until golden, about 4 minutes on each side. Scoot the cutlets to the side of the pan, add the butter and heat until melted. Stir in the hot sauce and coat the cutlets; turn off the heat. Layer each of 4 toast slices with a sauced turkey cutlet, another toast slice, a mound of the blue cheese spread, 2 criss crossed slices of bacon, 2 lettuce leaves, 1 tomato slice, a sprinkling of salt and pepper and a third toast slice. Serve the clubs with the carrot and celery sticks.