Bold Spicy Sandwich

This Fiery Fusion Sandwich blends the tastiest aspects of buffalo chicken with traditional hoagies for a meal that'll knock out your hunger and heat cravings. The semi-frozen chicken technique gives you super-thin slices that cook fast and soak up tons of flavor.

I whipped this up during an especially hectic week when I needed something substantial yet quick. My folks weren't sure about mixing these flavors at first, but now they ask for it at least twice monthly, especially when football's on TV.

What You'll Need

• 1 pound chicken breast: slightly frozen so it's easier to cut and stays juicy
• 4 hoagie rolls: go for fresh bakery ones that won't fall apart with the saucy stuff
• 3 tablespoons unsalted butter: plus extra for the bread to make everything taste richer
• 1/2 teaspoon garlic powder: a must-have flavor booster that makes the chicken taste better
• 1/2 teaspoon kosher salt: big flaky kosher salt works way better than regular table salt
• 1/2 yellow onion: cut into thin strips for sweetness that works against the heat
• 1/2 cup sliced pickled jalapenos: chopped up roughly so the heat spreads everywhere
• 3/8 cup Franks RedHot: the real deal buffalo sauce with that perfect tangy kick
• 4 slices Provolone cheese: subtle enough to work with everything else without taking over
• Ranch or blue cheese dressing: for serving gives you cool creaminess against the spice

Making Your Sandwich

Get Your Chicken Ready:

Stick chicken breast in the freezer for 30-45 minutes until firm but not rock solid. This key move lets you cut the chicken super thin, so it cooks fast and soaks up loads of flavor. You want it just hard enough to slice cleanly.

Fix Up the Rolls:

Heat your oven to 400 degrees. Smear plenty of butter on the inside of each roll, then sprinkle with garlic powder. The butter keeps the bread from getting mushy, while garlic powder adds flavor from the start. Put rolls on a baking sheet with some space between them.

Cut and Season Chicken:

Take out your semi-frozen chicken and slice it as thin as you can with your best knife. Then chop into tiny bits about 1/4-inch to 1/2-inch. These small pieces give more spots for sauce to stick to. Mix with garlic powder and salt until fully covered.

Cook the Flavor Base:

Get a big skillet really hot over medium-high heat. Drop in two tablespoons butter and let it completely melt. Throw in your onion slices and jalapenos, cooking for a full 7-8 minutes. This longer cooking time makes the onions sweet to balance the jalapeno heat. Watch for them to get soft and see-through.

Crisp Up the Rolls:

Put your buttered rolls in the hot oven for just five minutes. This quick toast makes the outside crunchy while keeping the inside soft, giving you different textures with the wet filling.

Cook Your Chicken:

Toss your seasoned chicken pieces into the hot pan, turning the heat to high. Cook about 5 minutes, stirring now and then for even browning. Look for light brown edges while keeping the inside juicy.

Mix in the Sauce:

Turn heat down to medium and drop another tablespoon of butter in the pan. Once melted, pour in the Franks RedHot and keep stirring until every chicken piece is totally covered. The butter helps sauce stick while making everything richer.

Add the Cheese:

Lay Provolone slices right on top of the hot chicken mix in the pan. Let it melt all the way, which takes about 1-2 minutes. The cheese works like glue to hold your chicken mixture together.

Build Your Sandwiches:

Use a spatula to scoop equal amounts of the cheesy chicken onto each warm roll. Top with the cooked onion and jalapeno mix. This layering gives you different flavors in every bite.

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Frank's RedHot sauce really makes this sandwich special. I found its perfect mix of vinegar tang and cayenne kick a few years back when trying to copy my go-to restaurant buffalo chicken. Other hot sauces might work okay, but none hit that true buffalo taste that makes you crave this sandwich.

Prep In Advance

You can make the chicken mix up to two days ahead and keep it in the fridge. Just warm it up in a pan before putting sandwiches together. The onion and jalapeno mix also keeps well on its own. For best results, toast your bread right before eating to keep that nice crunch against the soft filling.

Switch It Up

This sandwich works with lots of changes. Want it milder? Swap banana peppers for jalapenos and go easy on the hot sauce. Don't eat meat? Use firm tofu or seitan instead of chicken, following the same steps. For a taste of the Mediterranean, throw in some roasted red peppers and use mozzarella instead of provolone.

What To Serve With It

These sandwiches go great with crunchy potato chips, a basic green salad, or homemade slaw. For a truly decadent meal, add some sweet potato fries with extra buffalo sauce for dipping. Wash it all down with a cold beer or tangy lemonade to balance out the heat.

Keeping Leftovers

While they taste best fresh, you can keep leftover filling in sealed containers in your fridge for up to four days. Store bread and filling apart to avoid sogginess. Heat the filling in a pan until hot before making fresh sandwiches. You can even freeze the filling for up to three months, which is great for planning ahead.

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Frequently Asked Questions

→ Is it okay to use a different brand of hot sauce?

Sure! You can switch out Frank's RedHot for your favorite one. Try it with something milder or spicier to match your preferences.

→ How do I make it less spicy?

Cut back on the hot sauce and skip the jalapenos altogether. Banana peppers are a good substitute for a milder kick.

→ Any tips for slicing chicken thinly?

Pop the chicken breast in the freezer for about 30 minutes. It'll be firm enough to easily cut into thin pieces.

→ What’s the best way to keep leftovers fresh?

Put the leftovers in a sealed container and keep them in the fridge for up to four days. Heat them up again before eating for the best experience.

→ Can I try a different cheese for this sandwich?

Of course! Feel free to use mozzarella, cheddar, or Monterey Jack instead for a new twist.