Buffalo Chicken French Dip Sandwich

"I found this is a magazine years ago and I wish I could remember where. It is very simple and I admit to changing very little. Even though I have another Buffalo Wing Sauce sandwich on Zaar, I thought I would share this recipe. Make to make your own blue cheese and use good onions rolls which to me make the dish."
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Ready In:
4 sandwiches


  • Sauce

  • 12 cup celery, diced fine
  • 12 cup blue cheese, crumbled
  • 12 cup mayonnaise
  • 12 lemon, juice of
  • salt
  • pepper
  • Dip

  • 12 cup buffalo wing sauce (use your favorite, I like spicy)
  • 12 cup chicken broth
  • 2 tablespoons butter
  • Sandwich

  • chicken (You can pile it as high as you want. I just use a store bought rotisserie or leftovers from one that)
  • lettuce (I prefer romaine chopped)
  • 4 onion rolls, buttered and toasted (or a french roll, or kaiser type of roll)


  • Sauce -- Mix the cheese, mayonnaise, salt, pepper, lemon juice and celery. Cover and refrigerate until ready to serve.
  • Dip -- Just mix the wing sauce, butter and broth in a small pot on the stove. Heat over medium.
  • Sandwich -- Split your rolls and butter. Use a grill pan, broiler, oven or even a outdoor grill to toast the rolls.
  • Spread the sauce over the bottom of the toasted roll and then top with some of the shredded or sliced chicken. Then top with the lettuce and the top roll also slathered with the bleu cheese sauce.
  • Serve -- Just serve the sandwich with a small side of the warm dipping (wing sauce).

Questions & Replies

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  1. What a treat! These sandwiches were delightful! I halved the recipe, left out the celery in the sauce, used franks hot wing sauce and plain rolls. Thanks for sharing!


<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
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