Ingredients
-
4 hoagie rolls, split in half lengthwise
-
3/4 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
-
1/2 teaspoon chili powder
-
8 slices muenster cheese
-
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
Instructions
- 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!