Yield: 12 sandwiches.

¾ cup Frank's® RedHot® Buffalo Sandwich Sauce

12 cups cooked, diced chicken meat

1½ cups small-dice celery

1 cup small-dice red onion

1 cup mayonnaise

3 Tbsp. chopped parsley

24 romaine lettuce leaves

24 seven-grain bread slices

36 cooked bacon strips

6 Tbsp. crumbled blue cheese

For sandwich filling: Combine chicken, celery, red onion, mayonnaise, sandwich sauce and parsley. Refrigerate until needed.

For each sandwich: Place 2 leaves lettuce over slice of bread. Top lettuce with 3 strips bacon, ½ Tbsp. blue cheese, 1 cup sandwich filling and cover with slice of bread. Slice diagonally.