Meals (Kickin' Chicken Sandwiches with Cucumber Topping)

By chefbobby

Ingredients

• 1 can Pillsbury® refrigerated crusty French loaf
• 1 tablespoon Crisco® 100% Extra Virgin Olive Oil
• 1 LAND O LAKES® Egg
• 1 tablespoon water
• 3 cups shredded deli rotisserie chicken (from 2-lb chicken)
• 1/4 teaspoon McCormick® Garlic Powder
• 1/8 teaspoon salt
• 1/8 teaspoon McCormick® Ground Black Pepper
• 1/2 cup hot red pepper sauce
• 1/4 cup LAND O LAKES® Unsalted or Salted Butter
• 1 tablespoon honey
• 2 cups thinly sliced English (seedless) cucumber
• 1/4 cup diced celery
• 1/3 cup blue cheese dressing
• 1/2 teaspoon McCormick® Dill Weed

Preparation

Step 1

1) Heat oven to 350°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray. Carefully unroll loaf of dough; press into 15x9-inch rectangle. Cut in half lengthwise; cut crosswise into thirds, forming 6 pieces. Brush each piece with olive oil. To make rolls, fold each piece of dough almost in half crosswise, bringing top end of dough to within 1/4 inch of bottom end (oiled surfaces will be touching). Place on cookie sheet. In small bowl, beat egg and water with fork; brush on tops of rolls.

2) Bake 15 to 20 minutes or until rolls are golden brown. Cool 5 minutes.

3) Meanwhile, in large bowl, stir together chicken, garlic powder, salt and pepper; mix well. In small microwavable bowl, microwave pepper sauce, butter and honey on High 15 to 30 seconds or until butter is melted; stir. Add to chicken mixture; mix well. In another medium bowl, add cucumber, celery, dressing and dill; toss to combine.

4) To serve, gently open sandwich rolls. Fill each with about 1/3 cup chicken mixture; top with scant 1/4 cup of the cucumber mixture. Serve with any remaining cucumber mixture.