Since it is just the two of us, when we cook a whole chicken, we always have a lot of leftovers. Making open-face buffalo chicken sandwiches on English muffins or biscuits is a tasty option for using some of the chicken we have sitting in the refrigerator. It can make for an easy dinner, quick lunch, or even an afternoon snack.
- 12 oz Cooked Chicken (breast or thigh meat works equally well)
- 8 oz Hot Sauce (Buffalo or Louisiana Hot Sauce)
- 1/2 cup Shredded Cheddar Cheese (or blended cheese of your choice)
- 4 oz Ranch Dressing
- 2 tsp Ground Cayenne Pepper – optional
- 2 English Muffins or Large Biscuits
Cut the chicken into small, bite-size, chunks. In a medium bowl, combine the chicken, hot sauce, and cayenne pepper, thoroughly coating the chicken. Let sit at room temperature for 30 to 40 minutes to allow the chicken to absorb the flavor. Heat an oven or toaster oven to 350 degrees. Cut the muffins or biscuits in half and place one-quarter of the chicken mixture on each half. Place the open-face sandwiches directly on the rack and heat for 15 minutes. Place the cheese on top of the chicken mixture and continue to heat for another 5 minutes or until the cheese is completely melted. Remove the sandwiches from the oven, pour the ranch dressing over the top and enjoy. Serves two.