1 STORE-BOUGHT ROTISSERIE CHICKEN, SHREDDED (ABOUT 4 CUPS)
3/4 CUP BUFFALO WING SAUCE
2 CUPS SHREDDED MONTEREY JACK CHEESE
12 FLOUR TORTILLAS (SOFT TACO SIZE)
BLUE CHEESE DRESSING AND CELERY STICKS, FOR SERVING
In a large bowl, combine the chicken and sauce and stir until evenly coated. Add the cheese and toss to combine. Evenly divide chicken mixture on 6 tortillas and top with remaining 6 tortillas.
Heat a large skillet over medium heat and coat with nonstick cooking spray. Cook the quesadillas, one at a time, about 3 to 4 minutes per side, using a spatula to turn. Cut into quarters and serve with blue cheese dressing and celery sticks on the side.
3 TABLESPOONS UNSALTED BUTTER
3 GARLIC CLOVES, MINCED
2 TABLESPOONS MINCED
1 LOAF CIABATTA, HALVED LENGTHWISE
1/3 CUP MAYONNAISE
1/2 POUND THINLY SLICED DELI TURKEY
1/2 POUND THINLY SLICED DELI HAM
1/4 POUND THINLY SLICED SALAMI
1/4 POUND THINLY SLICED PROVOLONE
SALT AND FRESHLY GROUND BLACK PEPPER
1 CUP SHREDDED ICEBERG LETTUCE
1/4 CUP SLICED HOT BANANA PEPPERS, DRAINED
1/4 CUP THINLY SLICED RED ONION
Preheat the broiler.
In a small skillet over low heat, melt the butter with the garlic. Continue to cook over low heat until the garlic begins to soften, 2 to 3 minutes. Add the parsley and cook another minute. Remove from the heat and spread on the inside of each side of the bread. Place under the broiler and toast until golden brown. Let cool.
Spread the mayonnaise onto the bread. Layer the turkey, ham, salami, and provolone on the bottom half of the bread. Sprinkle with salt and pepper. Top with the lettuce, peppers, and onion. Wrap tightly in aluminum foil and place a heavy skillet (I use a cast-iron skillet) on top. Let sit 30 minutes.
Slice and serve.