YIELD: 25 sandwiches

25 boneless/skinless chicken breasts, thawed
flour, salt and pepper for dredging
oil for frying
8 oz margarine or butter
2 cups hot sauce
1 head of lettuce, coarsely shredded
4 lb. tomatoes, sliced
5 cups blue cheese dressing
25 Kaiser rolls, sliced

1. Dredge chicken breasts in the seasoned flour.
2. Grill or deep fry to internal temperature of 165°F.
3. Melt margarine and stir in hot sauce.
4. Dip cooked chicken in margarine/hot sauce mixture.
5. Place chicken in steam table pan for service. Serve or hold above 145°F.
6. Per order: place one chicken breast on bottom half of sandwich roll, ladle over 1oz. of blue cheese dressing, lettuce and 2 slices tomato.
7. Top with other half of roll.
8. Offer additional hot sauce for the daring!

Recipe and photo from chef Todd Bogan, University of Maryland, College Park