Buffalo Wing Garlic Toasted Hoagies

*** This is not my recipe, but I did make changes, the recipe as it is written will be put here, my changes will be in Cook’s Notes at the bottom. First of all, let me say that I got this from Just A Pinch. Secondly, this is a VERY good meal, would be awesome for game day!***


4 hoagie rolls, split in half length wise thorough the middle

3/4 cup butter ( about 1 1/2 sticks), softened

2 TBS minced garlic

2 TBS chopped parsley, fresh

1 (20 ounce) bag of southwestern seasoned fully cooked chicken breast strips

1 bottle (1/2 cup) of Franks red hot sauce or wing sauce

4 TBS butter

1 TBS Sweet Baby Ray’s BBQ sauce

1/2 tsp. chili powder

8 slices Muenster cheese

2 cups shredded lettuce

salt and pepper

2 TBS finely chopped celery

12 slices of Roma tomatoes

8 TBS thick and chunky blue cheese dressing—you can use more if you desire


In a frying pan combine chicken, hot sauce, 4 TBS butter, bbq sauce, and chili powder

Heat till simmering, simmer on very low.

In small bowl, combine 1 1/2 sticks butter, garlic, and parsley. Spread on inside of hoagie rolls on both sides.

Place hoagie rolls with garlic mix on cookie sheet and under broiler until lightly toasted. Or you could bake at 400 degrees for 4 minutes.

Remove rolls from oven and on bottom half of roll, pile high with chicken mixture. Place 2 slices of cheese on chicken mixture and put back in oven either under broiler or in 400 degree oven for another 2 minutes. Remove from oven.

Top each sandwich with lettuce and celery mixture and a pinch of salt and pepper. Top each sandwich with 3 tomato slices, then add the dressing on each sandwich on the top half of the roll. Cut in half.


****Cook’s Notes: I never buy the ready cooked chicken breast strips, not because they are not handy but because it is expensive and you really do not get very much. I used fresh chicken tenderloins for this. I seasoned them with garlic and herb seasoning and sautéed them in butter in cast iron skillet. I used about 10 of them. I cooked up the rest and will use for another recipe. I then cut the tenderloins into strips getting about 4 strips from each tenderloin. I also used Provolone cheese instead of Muenster, mainly because hubby has never had Muenster and so we went with what we liked. I also do not like blue cheese dressing so substituted with Ranch. These sandwiches are so good and honestly kind of addictive, so if you are using fresh chicken tenderloins like I did and you have chicken left over, cook it up, cut it up, and freeze for next time, then you will be ahead of the game!****