Serves 12-24 people

• 3 pounds chicken breast, cooked, cooled and pulled by hand
• 1 1/2 cups Buffalo Hot Sauce (recipe below)
• 2 cups Celery Blue Cheese Slaw (recipe below)
• 24 mini rolls

Celery Blue Cheese Coleslaw

• 2 cups green cabbage, shredded
• 1 cup carrots, shredded
• 1 cup celery, shaved on the bias
• 1/2 cup Spanish onions, diced
• 1/4 cup parsley, washed and chopped fine
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper, freshly ground
• 1 cup Blue Cheese Dressing (recipe below)

Combine all ingredients and mix well. Refrigerate until ready to serve.

Blue Cheese Dressing

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup blue cheese, crumbled
• 1/4 cup apple cider vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper, freshly ground
• Mix the ingredients together and refrigerate until ready to use.

Buffalo Hot Sauce

• 2 cups Frank’s Red Hot Sauce
• 1/4 cup distilled white vinegar
• 1 tablespoon honey
• 4 tablespoons butter

Heat all ingredients together in a sauce pan and whisk until well combined.

Bring to simmer. Remove from the heat.

Chef’s Notes:

It is best to prepare the Celery Blue Cheese Slaw first and place it in the refrigerator until ready to assemble sandwiches. Next, prepare the Buffalo Hot Sauce and set aside until the pulled chicken is ready. Toss the pulled chicken in the Buffalo hot sauce and warm in a heavy bottom sauce pan. In the meantime, toast the mini rolls. To assemble the sandwiches, spoon the chicken on the bun, top with the celery blue cheese slaw and serve. Bon a petite!