Yeah, I licked the plate clean.

Last week, Bill fixed the most amazingly awesome supper. It's from the How To Boil Water: Life Beyond Takeout cookbook we received for Christmas from his big sis.

Buffalo Chicken Sub Sandwiches

Courtesy of How To Boil Water: Life Beyond Takeout

3 boneless, skin-on chicken breast halves, about 1 1/2 pounds (We use skinless)
2 teaspoons chili powder (actually, Bill just coats the breasts -- he doesn't measure)
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter
1 to 2 ribs celery
1/2 bunch watercress
1 baguette (we have to use a soft bread because of these dumb braces)
4 tablespoons hot sauce (Frank's ORIGINAL red hot)
2 ounces creamy blue cheese
1/4 cup mayo or sour cream (We use light mayo)

1. Preheat oven to 350 degrees. Pat chicken dry with paper towels and season with chili powder & salt and pepper. Heat a large skillet over medium-high heat; add 2 tbsp of butter. Lay the chicken skin side down and cook without moving until the skin is golden and crispy, about 4 minutes. Turn and cook until the chicken is opaque, about 4 additional minutes. Reserve the skillet. Put the chicken in a baking dish or roasting pan and bake until firm to the touch, about 10 minutes. Set chicken aside to rest for 5 minutes before slicing.

2. While the chicken bakes, thinly slice the celery. Trim and discard the tough stems from the watercress. Rinse, dry and set aside the leaves.

3. Cut the bread crosswise into 4 equal pieces; cut each piece in half for sub style sandwiches. Add 2 tbsp butter to the reserved skillet. Once butter stops foaming, toast half the bread, cut side down, pressing and moving to soak up butter, about 2 minutes. Transfer to a platter and brush with half the hot sauce. Repeat with remaining butter, bread and hot sauce.

4. Spread cheese evenly on the bottoms of the bread. Layer the celery over the cheese. Thinly slice the chicken and place on the celery. Top with watercress and finish by smearing the top pieces with mayo. Press the tops on the sandwiches and serve immediately or wrap and serve within 2 hours.

I actually brought my second sandwich for lunch the next day and just picked the watercress off before I heated it up. Next time, I'll probably just leave the watercress off until I heat it up and then add it fresh. Also, I am going to ask Bill to sauteé the celery because it was super crunchy.