Spicy Buffalo chicken, sautéed onions, and provolone fill toasted hoagie rolls for ultimate sandwich flavor.
# Components:
→ Sandwich Base
01 - 1 pound boneless, skinless chicken breasts
02 - 4 hoagie rolls
→ Dairy and Cheese
03 - 4 slices Provolone cheese
04 - Butter, unsalted, approximately 3 tablespoons plus extra for spreading
→ Seasoning
05 - 1/2 teaspoon garlic powder, plus extra for seasoning bread
06 - 1/2 teaspoon kosher salt
→ Vegetables
07 - 1/2 yellow onion, thinly sliced
→ Optional Add-ins
08 - 1/2 cup pickled jalapeños, roughly chopped, or substitute banana peppers
→ Sauce and Condiments
09 - 3/8 cup Frank's RedHot sauce
10 - Ranch or blue cheese dressing, for serving
# Directions:
01 - Place chicken breasts in the freezer for 30 to 45 minutes until firm; this will facilitate thin slicing.
02 - Preheat oven to 400°F. Spread butter inside the hoagie rolls and sprinkle with garlic powder. Arrange cut side up on a baking sheet and set aside.
03 - Remove chicken from freezer, slice as thinly as possible, then chop into pieces about 1/4 to 1/2 inch in size. Toss with 1/2 teaspoon garlic powder and kosher salt.
04 - Heat a large skillet over medium-high heat and melt 2 tablespoons of butter. Add sliced onions and jalapeños. Sauté for 7 to 8 minutes, stirring occasionally, until onions are soft and translucent. Transfer to a bowl, cover, and set aside.
05 - Bake buttered hoagie rolls for 5 minutes, until warm and lightly crisped.
06 - Increase skillet heat to high. Add seasoned chicken and cook for 5 minutes, stirring occasionally, until chicken is lightly browned and thoroughly cooked.
07 - Reduce skillet to medium heat. Add remaining 1 tablespoon butter and allow to melt. Pour Frank's RedHot sauce over chicken, stirring to coat evenly. Lay Provolone cheese slices over chicken, cover skillet, and cook 1 to 2 minutes until cheese melts.
08 - Transfer hot chicken and cheese mixture onto toasted hoagie rolls. Top with sautéed onions and jalapeños. Serve immediately with ranch or blue cheese dressing if desired.
