Singles Servings – Buffalo Chicken Sliders with Blue Cheese Slaw
I have a “Story People” print on my wall that says, “There are things you do because they feel right & they may make no sense & they may make no money & it may be the real reason we are here: to love each other & to eat each other’s cooking & say it was good.”
1 lb ground chicken (white meat)
½ cup – 1 cup grated parmesan
½ cup breadcrumbs (give or take)
Salt and pepper to taste
Premixed slaw (carrot, broccoli, cabbage, etc.)
Low-fat blue cheese salad dressing
Louisiana hot sauce
Buffalo wing sauce (suggest Wing Time brand, mild)
Lime juice or white vinegar
Kings Hawaiian sliders
Buffalo chicken meatballs:
Mix chicken and egg together, adding parmesan and breadcrumbs until you can form a non-sticky meatball. Mix in salt and pepper and form into golf ball sized meat balls. Place on non-stick (or slightly oiled) baking sheet or broiler pan. Bake at 350 until one side is slightly browned, then flip. Both sides will flatten slightly, creating a ‘fat’ little burger. When both sides are lightly browned, simmer in buffalo wing sauce 10-15 minutes.
Toss slaw veggies with low-fat blue cheese dressing and Louisiana hot sauce to taste. Add a little vinegar or lime juice. If you prefer a very creamy sauce use extra dressing, if you like it hot or tart, adjust accordingly. Set aside.
Remove burgers from sauce and place one on each bun bottom. Top with slaw and bun top. Place on Panini press and cook until manageably flatter with grill marks on top. Serve with extra blue cheese dressing on the side for dipping.