BUFFALO CHICKEN HOAGIE

Buffalo Chicken Hoagie image

Provided by Katie Lee Biegel

Time 15m

Yield 10 to 12 servings

Number Of Ingredients 16

Previous Next

3/4 cup hot sauce (I like Frank's)
8 tablespoons (1 stick) unsalted butter
1 rotisserie chicken, skin discarded and meat shredded
1 rotisserie chicken, skin discarded and meat shredded
One 2-foot Italian bread loaf, sliced in half lengthwise
1 stalk celery, thinly sliced
1 small head iceberg lettuce, shredded
Blue Cheese Ranch, recipe follows
1 cup crumbled blue cheese
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons minced chives
1 tablespoon vinegar
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and freshly ground black pepper

Steps:

Put the hot sauce and butter in a small skillet and heat until melted and combined. Let cool slightly, then pour over the shredded chicken in a medium bowl and toss to coat completely.
To assemble the sandwich, spread the chicken in an even layer on the bottom half of the bread. Top with the sliced celery and an ample amount of shredded lettuce. Spread the Blue Cheese Ranch on the top half of the bread and close the sandwich, using toothpicks to secure it. Cut into pieces and serve.
Stir together the blue cheese, mayonnaise, sour cream, chives, vinegar, onion powder and garlic powder in a medium bowl until well incorporated. Season with salt and pepper.