Buffalo Wing Garlic-Toasted Hoagies!

Recipe by Wildflour
READY IN: 35mins


  • 4
    hoagie rolls, split in half lengthwise
  • 34
    cup butter, softened
  • 2
    tablespoons minced garlic
  • 2
    tablespoons chopped fresh parsley
  • 1
    (20 ounce) bag southwestern-seasoned chicken breast, strips 7 serving size
  • 1
    (1/2 cup) bottle Frank's red hot sauce, original or Buffalo Wing flavor
  • 4
    tablespoons butter
  • 1
    tablespoon sweet baby ray's barbecue sauce
  • 12
    teaspoon chili powder
  • 2
    cups shredded lettuce
  • salt and pepper
  • 2
    tablespoons finely chopped celery
  • 12
    slices tomatoes, thin slices, I like Roma's (plum)
  • 8
    tablespoons thick chunky blue cheese dressing, I like Marie's


  • In frying pan combine chicken, hot sauce, 4 Tbl. butter, bbq sauce and chili powder.
  • Heat til simmering. Simmer on very low.
  • In small bowl, combine 1 1/2 sticks soft butter, garlic and parsley.
  • Spread insides of hoagie rolls with butter mixture, (both cut sides.).
  • Place open-faced on cookie sheet and broil til lightly toasted. Or 4 minutes at 400º.
  • Top each bottom half of hoagie rolls with meat mixture, (pile high), then top each with 2 slices muenster cheese.
  • Return to oven and bake 2 more minutes.
  • Remove from oven and top each with lettuce tossed with celery, and a pinch each of salt and pepper.
  • Top each with 3 tomato slices.
  • Top each with 2 Tbl. blue cheese dressing. Place on top halves of toasted hoagie rolls. Cut in half on the bias. Makes 4 hoagies.
  • *I use Tyson(fully cooked)Southwest Chicken Breast Strips for this this, but it just would NOT go into the computor right.
  • **Note: You can make these with a purchased rotisserie chicken from your local grocery store, too. Just pick the meat off, and cut it into pieces. Leftover chicken, even BBQ’ed, also works well for this. In a PINCH, canned chicken (2-3 large cans) drained, also works.
  • Just use whatever you have on hand for convenience or have a taste for!