Blts With Blue Cheese Buffalo Aioli Recipes

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BLT WITH BLUE BUFFALO AIOLI



BLT with Blue Buffalo Aioli image

Provided by Aaron McCargo Jr.

Time 10m

Yield 4 servings

Number Of Ingredients 12

1 cup mayonnaise
1/2 cup crumbled blue cheese
1/4 cup hot sauce (recommended: Tabasco or Pete's)
1 lemon, zested and juiced
1 clove garlic, minced
Salt and freshly ground black pepper
8 (1/2-inch) pieces country style white, wheat or rye bread, lightly toasted
8 slices good quality thick-cut bacon, cooked and cut in half
3 large tomatoes, thinly sliced
1 red onion, thinly sliced
1 head Boston Bibb lettuce, leaves separated, washed and rinsed well
Pickles and potato chips, for serving

Steps:

  • For the aioli: In a small bowl, combine all the ingredients and stir well.
  • For the BLT: Lay 4 slices of bread on a cutting board. Spread 1 teaspoon or so of the aioli on each slice, then top with 2 pieces bacon, 2 slices tomato, some red onion and a single piece of lettuce. Top each sandwich with another slice of bread.
  • Slice the club sandwiches into quarters and serve with a pickle and some potato chips.

SHREDDED BUFFALO CHICKEN SANDWICHES WITH BLUE CHEESE AIOLI



Shredded Buffalo Chicken Sandwiches with Blue Cheese Aioli image

Provided by Kelsey Nixon

Categories     main-dish

Time 6h15m

Yield 6 servings

Number Of Ingredients 15

1/4 cup hot sauce
1/4 cup Worcestershire sauce
2 tablespoons molasses
3 cloves garlic, minced
1 yellow onion, diced
One 14-ounce can tomato sauce
2 pounds boneless, skinless chicken breasts
Salt and freshly ground pepper
6 hamburger buns, split and toasted
Celery leaves, for serving
Blue Cheese Aioli, for serving, recipe follows
1/2 cup crumbled blue cheese
1/3 cup mayonnaise
1 teaspoon fresh thyme leaves
1 clove garlic, minced

Steps:

  • Add the hot sauce, Worcestershire, molasses, garlic, onions and tomato sauce to a slow cooker and stir to mix the ingredients together.
  • Sprinkle the chicken breasts liberally with salt and pepper and add to the slow cooker, coating evenly with the sauce. Cover and cook on low until the chicken is tender, 4 to 6 hours. Transfer the cooked chicken to a large bowl and shred using 2 forks. Return the shredded chicken to the slow cooker and toss to coat with the sauce.
  • Place 4 to 6 celery leaves on each bottom bun and pile 1/2 cup of the shredded chicken on top. Smear the top bun with Blue Cheese Aioli and place on top of the chicken.
  • Combine the blue cheese, mayonnaise, thyme and garlic together in a small bowl and stir well.

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