Buffalo Chicken Sandwich
with spicy celery

I love buffalo sauce but do not always want wings, so I created this delicious, simple sandwich. I think it is also perfect for football season, which is why I am sharing it with you now.  The key to this sandwich, as I believe most sandwiches, is good bread. Go to the bakery section and get your rolls for this. You can often get a package of 6 for under $3.

Celery is a staple with wings but I am not a huge fan of just celery by itself so I cooked it up for a little side dish.

Stores with Ingredients on Sale:
Shoppers- Chicken, Kraft dressing
Safeway- Garlic, Celery
Giant- Chicken
Kroger- Chicken, Kraft dressing
Harris Teeter- Chicken, Ken’s dressing, celery
Giant Eagle- Chicken, Giant eagle salad dressing, celery, red peppers, onions
Tops- Chicken, fresh hoagie rolls, salad dressing
Wegmans- ChickenRalphs- Kraft dressing, chicken
Albertsons- Chicken, onions
Vons/Pavilions- Chicken, onion, celery

Coupons: Save $1 on any Frank’s Red Hot Wing Sauce
Save $1 on Ken’s Buffalo Sauce
Save $1 on any Marzetti Salad Dressing
Save $.75 on any Newman’s Own Salad Dressing
Save $1 on any two Ken’s Dressings

Cost: $9

Quick tips:

#1: I like shredding the chicken breast because I find it easier to eat and it fills out the long hoagie rolls better. Feel free to leave it as a whole breast though, especially if you  planning to put it on a round roll. If you do that you will need 4 smaller breasts and the cooking time will increase to about 10 min per side.

#2: If you use a fresh red pepper add it in when you add the onion to the pan. You can also use jarred roasted red peppers, which are often cheaper. If you use these you can just top the sandwich with them at the end.


3 medium Chicken breasts
½ cup Wing Sauce
1 medium Onion chopped
3 Garlic cloves minced
1 Red Pepper chopped
8 Stalks of Celery
Blue Cheese dressing
Chili Powder
Olive Oil
4 Rolls


Preheat a frying pan over medium high heat and put a small amount of olive oil in the bottom. Salt and pepper the chicken breasts and coat each one with about ½ tsp of wing sauce. Place in the hot pan and cook on each side for about 8 min.

Cut the celery stalks in half lengthwise and the cut into ½ inch pieces. Preheat a second skillet over medium-high heat and coat the bottom with olive oil. Add the celery to the pan, lightly salt and pepper and add chili powder according to taste. You will probably use up to 1 Tbsp.  Cook for about 5 mins, stirring them around a couple of times.

Remove chicken from the pan and set aside. Add onion and pepper is using a fresh pepper to the pan, salt and pepper.  Let sauté for about 4 min. During this time chop or shred the chicken breasts.  Add the chicken, garlic, and remaining wing sauce to the pan. Let cook together over medium low heat for about 5 min.

If you want toast your rolls during this time. Divide up mixture and put on the four rolls. Top with blue cheese dressing and serve with the celery.