Last night was Matt's favorite night. Spicy Chicken Sandwich night. The Spicy Chicken Sandwich is my version of a sandwich Matt used to get all the time at Beerworks. He also says that mine is better, and he doesn't lie. Especially about food. It is not a light meal, for a sandwich that is. I only make this meal about once a month, partially for health reasons, partially so that Matt doesn't get tired of one of his favorites.
Here's how the sandwiches are constructed for two people:
Start with half a red bell pepper cut into 1/4" strips. Saute over medium high heat in some olive oil until tender and season with salt and black pepper. Remove peppers from oil, set aside. Add to hot oil 10 oz boneless skinless chicken thighs cut into chunks, seasoned with Northwoods Fire Seasoning. Cook through. Meanwhile, melt 2 TBS of butter and mix with Franks RedHot. Toss the cooked chicken in the sauce. Cut a demi baguette in half, then slice laterally, but not completely so as to leave a "hinge". Liberally layer over both sides of open baguette some shredded cheese (usually I use the four-cheese Mexican blend). Place sandwiches open faced under broiler until cheese is melted. Place chicken onto one side of each sliced baguette, then distribute peppers and drizzle on a little of the hot sauce leftover from tossing the chicken, then close sandwiches. Take the sandwich to a level of heaven by dipping the sandwich in blue cheese dip, bite by bite, or just slather some inside of the sandwich. I used to make this with chicken breast (the original at Beerworks is breast meat), but the thighs are more flavorful, more tender, and also cheaper than breasts.