1 1/2 pounds chicken tenderloins
Salt and freshly ground black pepper
1/4 cup hot sauce
4 crusty bakery rolls, such as a ciabatta or Italian hero
1/2 cup creamy blue cheese dressing
4 large leaves romaine lettuce
This recipe is written for preparation on a grill, but it's just as good made inside, searing the chicken off in a skillet on the stove. If you're bringing buffalo flare to the table, don't leave the old stand-bys celery and carrot behind. Bulk up dinner's veggie intake with some sticks served alongside (and, if it's been "one of those days", go ahead and wash it down with an ice cold lager).
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