SAMPLER PLATTER SUB

Sampler Platter Sub image

Provided by Jeff Mauro, host of Sandwich King

Time 50m

Yield 4 sandwiches

Number Of Ingredients 30

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Oil, for frying
1 cup flour
3 eggs, beaten
One 8-ounce bag party snack mix, pulsed in a food processor until fine
6 individual string cheeses, cut in half
1 pound chicken tenders, cut into 1-inch pieces (about 8)
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
6 medium jalapenos
2 ounces cream cheese, softened
2 teaspoons prepared horseradish
1 teaspoon honey
1/2 teaspoon grainy mustard
1/2 teaspoon Worcestershire sauce
Pinch cayenne
Pinch ground garlic
Kosher salt and freshly ground black pepper
Oil, for brushing
8 soft French rolls
1/2 head Bibb lettuce
2 Roma tomatoes, sliced thin
Jeff's Buttermilk Ranch, recipe follows
1 1/2 cups mayonnaise
1/2 cup buttermilk
1teaspoon fresh dill, minced
1 teaspoon granulated garlic
1 teaspoon honey
1 teaspoon Dijon mustard
Pinch salt
Pinch ground black pepper

Steps:

For the mozzarella sticks and chicken fingers: Fill a Dutch oven halfway with oil and heat to 350 degrees F. Preheat the oven to 400 degrees F.
Add the flour, eggs and crushed party mix to 3 separate shallow dishes. Coat the cheese and chicken pieces first in flour, then egg, letting the excess drip off, and then coat in the snack mix. Fry until golden brown, about 5 minutes. Remove to a paper-towel-lined plate to drain and then season with salt and pepper.
For the poppers: Halve the jalapenos lengthwise, removing the seeds and leaving the stems on. In a mixing bowl, stir together the cream cheese, horseradish, honey, mustard, Worcestershire, cayenne, garlic and some salt and pepper. Spoon this mixture into each of the split jalapenos and brush with oil. Bake until the tops are brown and the skins are slightly blistered, 10 to 12 minutes.
For the sandwich build: Open the each roll and layer with fried mozzarella, chicken tenders and jalapeno poppers. Top with a piece of lettuce, a couple slices of tomato and Jeff's Homemade Buttermilk Ranch Dressing.
Mix the mayonnaise, buttermilk, dill, garlic, honey, mustard, salt and pepper in a bowl. Store in an airtight container.