ArcaMax

Bottled blue cheese dressing made a supereasy slaw to top these zippy sandwiches. Starting with a rotisserie chicken dramatically reduced the time it took to get these sandwiches on the table.

Pulled Buffalo Chicken Melts

Serves 4

2 cups thinly sliced red cabbage

2 celery ribs, sliced thin

2 scallions, sliced thin

1/2 cup bottled blue cheese salad dressing

1/2 teaspoon table salt, divided

8 tablespoons unsalted butter

3 garlic cloves, minced

1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce

1 (2 1/2-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)

4 brioche hamburger buns, toasted

4 slices cheddar cheese (4 ounces)

1. Combine cabbage, celery, scallions, dressing, and 1/4 teaspoon salt in a bowl.

2. Melt butter in a large saucepan over medium heat. Add garlic and cook until light golden, about 3 minutes. Whisk in hot sauce and remaining 1/4 teaspoon salt and bring to a simmer. Stir in chicken and cook, stirring, until warmed through, about 1 minute. Remove from heat.

3. Adjust oven rack 8 inches from broiler element and heat broiler. Arrange bun bottoms on a rimmed baking sheet. Divide chicken mixture evenly among bun bottoms. Top each with 1 slice cheddar, then broil until cheese is melted, about 2 minutes. Divide cabbage mixture among sandwiches. Cover with bun tops. Serve.

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