The Buffalo – The Sandwich That Puts Most Others To Shame……….

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Yes friends, I really believe that this is one of the best sandwiches one can hope to find in today’s landscape of often-times overwrought, senseless concoctions.
While not as spectacular to look at as, let’s say, a five inch high monster loaded with 20 different ingredients, nor as expensive as a foie gras sandwich with lobster, gold leaf, caviar and truffles, or as wildly exotic as a stinky tofu sandwich with hairy crab claws and pickled blow fish roe, The Buffalo achieves its winner status by being incredibly delicious, with a texture both perfectly crisp on the outside and heavenly moist on the inside, with just the right amount of spicy and tart as one could hope for in a proper sandwich 🙂
And by the way, did I mention that I love this sandwich and believe it to be one of the best ? 🙂

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Bon Appétit ! Life is Good !
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Click here for Hans’ Homemade Buffalo Sauce on ChefsOpinion
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The Buffalo

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Preparation :
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: finely sliced onion, white cabbage, red radish, red cabbage

: season white cabbage and onions separately from the radish and red cabbage with kosher salt, cayenne pepper, cider vinegar and olive oil, let marinade for at least one hour; mix together white/cabbage/onions and radish/red cabbage just before serving (this prevents coloring the salad pink)

: cook 4 lbs pork ribs in salted water until tender

: drain ribs, let cool, remove and shredd meat, discard bones

: to the shredded pork add 1 medium size diced cucumber, 5 stalks sliced scallion, 1 tblsp panko, 2 tblsp shredded parmigiano reggiano and /2 cup Hans’s homemade buffalo sauce, mix together cup

: Italian five grain bread

: hollow-out bread without damaging crust

: tightly fill bread with the pork mixture

: almost……

: generously brush a sheet of alu foil with garlic paste

: roll bread tightly into foil, bake on a rack in center of a 350 F oven for 30 minutes or until bread is crisp on the outside and hot on the inside