If ever you find yourself having to choose a last meal, and it must be a sandwich, you’d be doing yourself a final favor to request this Chorizo Buffalo Chicken Sandwich.
I used her recipe pretty much as-is. However, I started by browning about 2.5 ounces of mexican chorizo in a pan. I cooked the chorizo slightly less than I would if eating it immediately; after all, it’s going to bake in the oven with the chicken.
I sliced a relatively small chicken breast lengthwise, but not all the way through, so I could fold it open to a nice thickness for a sandwich. (Hmmm, this may be twice as much chicken per sandwich as Katja’s recipe.)
Next, I pressed most of the fat from the chorizo and mixed it with .5 ounces of lightly crushed Special-K breakfast cereal, then coated the chicken breast as she described in her recipe. Be sure to press the coating to the chicken so that it is still adhered when it finally makes its way to your sandwich.
I similarly baked it in a 350° F oven for 30 minutes.
I served the chicken on lightly toasted sliced cheese bread, from our Farmer’s Market, topped it with hot sauce (Valentina brand Salsa Picante, which is much hotter than Frank’s Red Hot, thus I used it sparingly), ranch dressing, thinly-sliced celery, and a bit of crumbled queso fresco – not that the sandwich needed it, it’s just that I made the fresh cheese yesterday, so “Why not?” It’s my last meal of the, umm, afternoon. :-)
Here are the recipes that inspired this sandwich:
Thanks for this and the other recipes, Katja!