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) bags 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
Directions:
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 400F.
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!
Servings: 4
Time preparation: 15 min.
Time total: 35 min.