W01 R84 Cheesy Buffalo Chicken Melts

Name: W01 R84 Cheesy Buffalo Chicken Melts with Green Beans & Hot Sauce Mayo
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 6 ounce Green Beans; 3 unit Frank's Red Hot Sauce; 10 ounce Chicken Breast Strips; 1 unit Cream Cheese; 1 unit Shredded Monterey Jack; 2 unit Sourdough Bread; Salt; Pepper; Mayonnaise; Cooking Oil; Butter

with Green Beans & Hot Sauce Mayo

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What’s better than classic Buffalo chicken? Cheesy Buffalo chicken melts on hearty sourdough bread—a tasty spin on a classic combination that promises to deliver huge flavor. On the side are crispy roasted carrot fries that are perfect for dipping in tangy-smooth Buffalo mayo. Best of all, these sammies go from box to table in a speedy 30 minutes.

Tags:

New

•Quick Prep

Allergens:

Milk

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

6 ounce

Green Beans

3 unit

Frank's Red Hot Sauce

10 ounce

Chicken Breast Strips

1 unit

Cream Cheese

(Contains: Milk)

1 unit

Shredded Monterey Jack

(Contains: Milk)

2 unit

Sourdough Bread

(Contains: Soy, Wheat)

Mayonnaise

Not included in your delivery

Salt

Pepper

Cooking Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories700 kcal

Fat36 g

Saturated Fat13 g

Carbohydrate48 g

Sugar9 g

Dietary Fiber5 g

Protein44 g

Cholesterol150 mg

Sodium1200 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrots into sticks (like fries; ours were 3 inches long and ½ inch thick). Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 15-20 minutes.

Cut broccoli into bite-size pieces or trim green beans if necessary. Swap in broccoli or green beans for carrots; roast 15-20 minutes for broccoli or 12-15 minutes for green beans.

In a small bowl, combine 2 TBSP mayonnaise with one packet of hot sauce (4 TBSP mayonnaise and two packets of hot sauce for 4 servings).

Heat a drizzle of oil in a large pan over medium-high heat. Open package of chicken and drain off any excess liquid. Add chicken to pan; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a large bowl. Wipe out pan.

Stir cream cheese, Monterey Jack, and remaining hot sauce into bowl with chicken until evenly coated. Divide Buffalo chicken between half the bread slices and spread into an even layer; top with remaining bread slices.

Melt 1 TBSP butter in pan used for chicken over medium heat. Add sandwiches and cook until bread is golden brown and cheese melts, 3-4 minutes per side. (For 4 servings, you may need to work in batches, adding more butter between batches.) Transfer to a cutting board.