buffalo club sandwiches

By pdav

Ingredients

• 8 slices bacon, preferably peppered
• 1 cup crème fraîche
• 1/2 cup blue cheese crumbles
• 1 small clove garlic, grated or finely chopped
• 2 tablespoons Dijon mustard
• 2 tablespoons finely chopped flat-leaf parsley
• 2 tablespoons finely choped chives
• 1 tablespoon extra-virgin olive oil (EVOO)
• 4 turkey cutlets or chicken cutlets (5 to 6 ounces each)
• Salt and pepper
• 2 tablespoons butter
• 1/4 cup hot pepper sauce, preferably Frank's Red Hot
• 12 slices sandwich bread, toasted
• 8 leaves bibb or green-leaf lettuce
• 4 thick slices tomato, preferably heirloom
• Carrot and celery sticks, for serving

Details

Servings 4

Preparation

Step 1

Preheat the oven to 375°. Arrange the bacon on a broiler pan and bake until crisp, 15 to 18 minutes.

While the bacon is cooking, in a small bowl, combine the crème fraîche, blue cheese crumbles, garlic, mustard, parsley and chives.

In a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Season the turkey cutlets with salt and pepper, add to the skillet and cook until golden, about 4 minutes on each side. Scoot the cutlets to the side of the pan, add the butter and heat until melted. Stir in the hot sauce and coat the cutlets; turn off the heat. Layer each of 4 toast slices with a sauced turkey cutlet, another toast slice, a mound of the blue cheese spread, 2 criss crossed slices of bacon, 2 lettuce leaves, 1 tomato slice, a sprinkling of salt and pepper and a third toast slice. Serve the clubs with the carrot and celery sticks.