Baked Buffalo Chicken Subs

You all know the saying: When life hands you lemons, make lemonade.

I live by that saying in the kitchen. No lemons to make lemonade? Let’s use those week old limes in the bottom of the crisper drawer.

I’m constantly trying to use up what I have leftover in my kitchen and pantry. It’s an endless cycle, but helps cut down on the grocery bill. Using up what you have is a tremendous way to live within your means.

My most recent case of this: a half emtpy container of blue cheese crumbles and a cup of leftover buffalo sauce. I had those two ingredients leftover after making my buffalo chicken burgers the other week. There’s only one thing you can make with those two—and that’s buffalo chicken. I wasn’t going to make hot wings…couldn’t make burgers…so sandwiches answered the question of ‘What’s there to eat?’

The only thing I ended up having to buy at the grocery store for this recipe was some chicken and hoagie bread. I call that a winner in my book. The buffalo sauce, slightly-turning-white shredded carrots, almost-on-the-verge green onions, and blue cheese were all already hanging out in my fridge.

These sandwiches ended up being pretty tasty. I might even like them better than the buffalo chicken burgers! The subs are even better if you top them with a drizzle of ranch, more buffalo sauce, and a hearty serving of blue cheese. That makes these subs just drip with deliciousness.

Enjoy!

Baked Buffalo Chicken Subs

• Servings: 6
• Time: 30 mins
• Difficulty: Easy
• Print

Spicy buffalo chicken subs with ranch and blue cheese.

Ingredients

• 1 lb. chicken breast
• 1 tsp. celery seed
• salt & pepper
• 1 tsp. garlic powder
• 1 TBS. olive oil
• 1/2 cup buffalo sauce + more for topping
• 1/4 cup shredded carrots
• 3 green onions, sliced
• 1/4 cup ranch dressing + more for topping
• 6 Hoagie rolls, split
• 6 slices of provolone cheese
• Blue cheese crumbles, for topping

Directions

1. Preheat oven to 400 degrees. Meanwhile, season chicken with celery seed, salt, pepper, and garlic powder.
2. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 6-7 minutes. Transfer to a bowl and shred (using two forks or paddle attachment on stand mixture).
3. Pour buffalo sace on shredded chicken. Add ranch, carrots, and green onions. Mix together until well combined.
4. Place split hoagies on a large baking sheet. Spoon about 1/4 – 1/2 cup of the chicken mixture into each hoagie. Top with one slice of provolone cheese (tearing into pieces to fit).
5. Bake sandwiches for 10-12 minutes until cheese is melted and bread is toasted.
6. Serve topped with extra buffalo sauce, ranch dressing and blue cheese.

Step-by-Step Instructions

Preheat oven to 400 degrees. Meanwhile, season chicken with celery seed, salt, pepper, and garlic powder.mHeat oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 6-7 minutes. Transfer to a bowl and shred (using two forks or paddle attachment on stand mixture).

Pour buffalo sace on shredded chicken. Add ranch, carrots, and green onions. Mix together until well combined.

Place split hoagies on a large baking sheet. Spoon about 1/4 – 1/2 cup of the chicken mixture into each hoagie. Top with one slice of provolone cheese (tearing into pieces to fit).

Bake sandwiches for 10-12 minutes until cheese is melted and bread is toasted. Serve topped with extra buffalo sauce, ranch dressing and blue cheese.