Prep 10 mins
Cook 10 mins
From Southern Living May 2009 Special "Movie Night" Section, these sandwiches were rated "mild" by the test staff for heat level. Let guests add more hot sauce to taste. I like the inclusion of crispy carrots and celery to this sandwich -- a good way to get some extra veggies! This recipe includes the usual blue cheese dressing, which I personally do not like, so I would substitute ranch dressing, and shredded parmesan or swiss cheese for the blue cheese crumbles. You can also used grilled or roasted chicken strips to avoid the 'fried stuff' -- still delicious.
- 44.37 ml butter, melted
- 118.29 ml buffalo-style hot sauce, divided
- 6 hoagie rolls, split
- 78.07 ml refrigerated blue cheese dressing (or ranch dressing)
- 2.46 ml creole seasoning
- 354.88 ml matchstick-cut carrots
- 354.88 ml diagonally sliced celery
- 59.14 ml finely chopped onion (optional)
- 12 large deli-fried chicken strips (about 1 1/4 pound)
- 113.39 g packagecrumbled blue cheese (or shredded parmesan or swiss cheese)
- buffalo-style hot sauce (extra-optional)
- Stir together butter and 2 teaspoons hot sauce. Brush cut sides of rolls evenly with mixture. Place, cut sides up, on a baking sheet. Bake at 350 degrees F for 8 to 10 minutes or until toasted.
- Stir together blue cheese dressing, 2-3 teaspoons hot sauce, and Creole seasoning. Add carrots, celery, and if desired, onion; toss to coat.
- Arrange chicken on bottom halves of rolls; drizzle evenly with remaining hot sauce.
- Layer chicken evenly with carrot mixture and crumbled blue cheese.
- Top with remaining roll halves. Serve with additional hot sauce, if desired.
This was a great spicy buffalo chicken sandwich. We loved the blue cheese, hot sauce and creole seasoning for the sandwich. Will be making this again soon. Thanks for posting.
Very good! I included the onions and used the ranch dressing and Swiss cheese options. Thanks for sharing!