Buffalo Chicken Sandwiches Tracey Seaman   From Every Day with Rachael Ray October 2007 MAKES TWO SANDWICHES 1 cup coarsley chopped cooked chicken A few generous shakes of hot sauce Finely chopped celery Finely chopped carrots 1/3 cup crumbled blue cheese 1 tablespoon mayonnaise Alfafa sprouts Whole grain bread Tomato slices Season the cooked chicken with a few generous shakes of hot sauce. Toss in finely chopped celery, carrots and blue cheese; stir in a heaping tablespoon mayonnaise. Place alfalfa sprouts on 2 slices whole grain bread. Divide the chicken salad between the 2 slices and top each portion with 2 large tomato slices and a second slice of bread. Cut in half and serve with chips.

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