Buffalo chicken sub sandwich

Ingredients:

• 1 baguette 37-45 cm long.
• 1/4 cup hot sauce
• 60 g creamy blue cheese
• 1/4 cup mayonnaise or sour cream
• 3 boneless, skin-on chicken thigh halves (about 700g)
• 2 tsp chili powder
• 6 tablespoons unsalted butter
• 1-2 stalks of celery
• Half a bunch of watercress

Preparation:

1. Preheat oven to 175°C. Pat the chicken dry with paper towels and sprinkle with ground chili pepper, salt, and black pepper.
2. Heat a large skillet over medium heat and add 2 tablespoons butter. Place the chicken skin-side down in the skillet and cook, without moving, until the skin is golden and crispy, about 4 minutes. Flip the chicken and cook until no pink meat remains, about 4 minutes more. Transfer the chicken to a baking dish or roasting pan (set the skillet aside) and bake until firm to the touch, about 10 minutes; let rest for 5 minutes before slicing.
3. While the chicken is roasting, thinly slice the celery. Trim and discard the tough stems of the watercress. Rinse the leaves, pat dry, and set aside.
4. Slice the baguette crosswise into 4 equal pieces; cut each piece in half horizontally for sub sandwiches. Add 2 tablespoons of butter to the same skillet and heat over medium heat. Once the butter stops foaming, toast half of the bread slices, cut-side down, pressing and moving them to coat them completely, about 2 minutes. Transfer to a platter and brush with half the hot sauce. Repeat with the remaining 2 tablespoons of butter, bread, and hot sauce.
5. Spread blue cheese evenly over the bottom halves of the bread. Place celery on top of the cheese. Thinly slice the chicken and place it on top of the celery. Top with watercress and cover with mayonnaise-smeared top halves of the bread. Press the sandwiches together and serve immediately.