Chicken · entree

Buffalo Chicken Pepper Sandwiches

I can’t remember the last time I had bread. Does naan count as bread? Because I had naan yesterday and was in immediate bliss. I’m not going to count it as bread, though.

Sandwiches are one of my most favorite things in the world. Who doesn’t love a good grilled cheese? Or a turkey-avocado sandwich? Or a tuna melt?

I’ve been vigorously trying to find low-carb options for sandwiches. Lettuce wraps only go so far. Don’t get me wrong, I love lettuce wraps. But when you want a good sandwich, they don’t really cut it.

I saw on pinterest a sandwich that used roasted red bell peppers as a bun and was intrigued. Roasted red bells are so flavorful, and pretty sturdy to hold up sandwich toppings. Genius!

No bread, no problem.

I have to say, this was the greatest idea ever. I can honestly say I didn’t even miss the bread part of the sandwich. It’s what’s on the inside that counts. The red bell peppers were so good as a bread stand-in. Crunchy, slightly sweet, and delectable. You’ve got to try this if you’re trying to cut out as many carbs as possible.

I did bread my chicken in panko (boo) but I baked them in the oven instead of frying. That helps, right? Aside from the chicken, the only other toppings were crispy iceburg lettuce and ranch dressing. I wanted everything on this sandwich to be crispy—from the bun to the insides. This sandwich hits all the right notes, too: spicy, creamy, savory, and sweet. I was seriously close to eating two sandwiches everyday while I had the ingredients on hand. So good. So. Good.

Buffalo Chicken Pepper Sandwiches

  • Servings: 6
  • Difficulty: Medium
  • Print

Spicy buffalo baked chicken inside a roasted red bell pepper bun.

Ingredients

  • 1 lb. chicken breasts, cut in half and pounded thin
  • 1 cup buffalo sauce (I used Frank’s Red Hot)
  • 1 cup panko bread crumbs
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • salt & pepper
  • 3 red bell peppers, cut in half and seeds removed
  • 1 TBS. olive oil
  • Lettuce, ranch dressing for topping

Directions

  1. Preheat broiler. Place bell pepper halves on a baking sheet and drizzle with olive oil. Season with salt and pepper. Broil for 3-4 minutes until slightly charred.
  2. Line another baking sheet with foil. Place hot sauce in one bowl and panko, garlic powder, onion powder, salt and pepper in another bowl. Preheat oven to 375 degrees.
  3. Dip chicken cutlets in buffalo sauce and then dredge in panko mixture. Place on prepared baking sheet and bake for 15-20 minutes or until crispy and cooked through.
  4. Build the sandwiches: Place cooked chicken on one half of a bell pepper. Top with lettuce and ranch and another bell pepper half.

Step-By-Step Instructions

Preheat broiler. Place bell pepper halves on a baking sheet and drizzle with olive oil. Season with salt and pepper. Broil for 3-4 minutes until slightly charred.

Line another baking sheet with foil. Place hot sauce in one bowl and panko, garlic powder, onion powder, salt and pepper in another bowl. Preheat oven to 375 degrees. Dip chicken cutlets in buffalo sauce and then dredge in panko mixture. Place on prepared baking sheet and bake for 15-20 minutes or until crispy and cooked through.

Build the sandwiches: Place cooked chicken on one half of a bell pepper. Top with lettuce and ranch and another bell pepper half.

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8 thoughts on “Buffalo Chicken Pepper Sandwiches

  1. Wow these look amazing. I’ve never tried using peppers in place of bread, but they are on Meijer’s 10 for 10 sale this week so I’m going to give it a try. Thank you 🙂

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