Try this lighter version of Buffalo chicken sandwiches. We coated the meat in a mix of spices to give it the same kick as the original, then grilled instead of fried it.
1 1/2 pounds (about 2) boned, skinned chicken breast halves, halved crosswise and pounded until 1/2 in. thick
1 1/2 tablespoons vegetable oil
1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon cayenne
1/2 teaspoon pepper
4 focaccia or ciabatta rolls, split
1/4 cup mayonnaise
3 tablespoons crumbled blue cheese
4 leaves butter lettuce
4 slices heirloom tomato
How to Make It
Heat grill to medium (350° to 450°). In a medium bowl, coat chicken with oil, salt, and spices. Grill chicken, turning once, until no longer pink in center, about 6 minutes total. Grill roll halves just until toasted and grill marks appear, about 1 minute.
Mix mayonnaise and blue cheese and spread 1 heaping tbsp. on cut sides of each roll. Assemble sandwiches with chicken, lettuce, and tomato.