Yield: 4 sandwiches
4 Telera (or other) rolls
4 chicken breasts (4 oz. each) boneless, skinless
3/8 cup (3 oz.) hot sauce
2 Tbsps. honey
1 tsp. Worcestershire sauce
1/8 cup (1 oz.) butter
2 Tbsps. canola (or other vegetable) oil
¾ cup (6 oz.) blue cheese
1 stalk celery
1/4 head iceberg lettuce
1/4 cup (2 oz.) ranch dressing
Fine sea salt
Freshly ground black pepper
1. Preheat oven to 375 degrees. In a small (preferably nonstick) pot, combine the hot sauce, honey, Worcestershire sauce, and butter and bring to a simmer, stirring occasionally. Remove from heat and set aside.
2. Peel celery to create thin shavings. Crumble the blue cheese and combine in a bowl with the celery shavings.
3. Lightly season the chicken with salt and pepper. Put olive oil in a medium sauté pan (large enough to fit the chicken pieces in one layer) over medium high heat and place the chicken pieces in the pan when the oil is hot. Turn the chicken over after 3 minutes and continue cooking three more minutes. Brush the chicken with half of the sauce and place pan in oven until chicken is cooked through (4-5 more minutes). Remove chicken from oven and brush with remaining sauce.
4. Separate the roll tops and bottoms and place them on an ovenproof sheet pan, crust sides down. Place rolls in oven to lightly toast. While the rolls are in the oven, cut the lettuce into 1/4” strips and toss with the ranch dressing. Remove the rolls from the oven and divide the blue cheese and celery mixture between the four roll bottoms. Place the chicken on top of the blue cheese and celery and top with the lettuce. Complete the sandwiches with the roll tops and serve.
Recipe & Photo: La Brea Bakery