Buffalo Chicken, Avocado, and Spinach Sandwiches in 10 Minutes Flat

Buffalo Chicken, Avocado & Spinach Sandwich

It’s 1 am, the night before a gigantic snowstorm, and we have hardly anything in the house. Luckily, my husband purchased two roasted chickens from Whole Foods the other day and I only used one for the Kimchi Fried Rice with Chicken. Again, it’s 1 am. All take-out is closed; our only option is this chicken. He suggests a chicken salad sandwich, only we’re out of mayo and eggs so I can’t even make mayo if I wanted to do so. I stare longingly into the fridge looking for a spark of inspiration and BINGO! Frank’s Red Hot Sauce stares back at me, begging to be used. A few more staples and ten minutes later we had dinner. A very, very tasty dinner.

BUFFALO CHICKEN, AVOCADO, & SPINACH SANDWICHESmakes 4 sandwiches

INGREDIENTS

For the Chicken

  • 1 roasted chicken cut into bite sized pieces
  • 2 tbsp salted butter
  • ½ to ¾ cup Frank’s Red Hot Sauce
  • ½ lemon, juiced
  • ½ tsp salt
  • 1 green onion, chopped

For the Avocado Spread

  • 1 avocado
  • 1 clove of garlic**
  • ½ tsp salt
  • 1 lemon, juiced

To Finish

  • 8 slices potato bread, toasted
  • couple handfuls of baby spinach**

**galactagogues

DIRECTIONS

Put the first two slices of bread in the toaster. Whenever the toast pops, take it out, put it on a plate, and put two new slices in until you’ve toasted 8 pieces of bread.

Melt the butter in a pot on medium low heat. Stir in the hot sauce, lemon juice, and salt. Add in the chicken and green onions and stir. Keep the flame on until it the chicken is thoroughly warmed.

While that is warming up, cut an avocado in half, remove the pit (Smack a knife into it and turn the knife. The pit will come right out.) and scrape the contents into a bowl with a spoon. Using a fork, smash the avocado until mostly smooth. Microplane in a clove of garlic (or mince it, but I highly recommend purchasing a microplane grater if you don’t have one). Add the lemon juice and salt and smash some more.

Take 4 pieces of the toast and slather with the avocado spread. Top with some baby spinach. Put them aside. Take the other 4 pieces of toast and spread a little less avocado spread on top. Carefully spoon the warm chicken on top of one of these pieces of toast. Flip a toast slice with the spinach onto the chicken. Cut the sandwich in half. Repeat until 4 sandwiches are made. Eat and enjoy.

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