Description

A bold and comforting sandwich filled with tender buffalo chicken, sautéed peppers and onions, and melted cheese inside a toasted hoagie roll. Perfect for game nights, family dinners, or whenever you crave a flavor-packed meal.

Ingredients

Scale

1 ½ pounds boneless, skinless chicken breasts, thinly sliced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
2 tablespoons olive oil
¾ cup buffalo sauce
2 tablespoons unsalted butter
1 large yellow onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
4 large hoagie rolls
8 slices provolone cheese
½ cup shredded mozzarella cheese
½ cup ranch dressing or blue cheese dressing
2 tablespoons chopped fresh parsley (optional)

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Instructions

Season the thinly sliced chicken breasts with 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika.

Heat 2 tablespoons olive oil in a skillet over medium-high heat. Cook the chicken for 4–5 minutes per side until fully cooked.

Melt 2 tablespoons unsalted butter in a small saucepan and stir in ¾ cup buffalo sauce. Pour over the chicken and simmer for 2–3 minutes.

In another skillet, heat 1 tablespoon olive oil. Sauté the sliced onion and bell peppers with ½ teaspoon salt and ¼ teaspoon black pepper for 6–8 minutes.

Preheat oven to 375°F (190°C). Slice the hoagie rolls lengthwise and place on a baking sheet.

Fill each roll with buffalo chicken and sautéed vegetables. Top each with 2 slices provolone and sprinkle evenly with mozzarella cheese.

Bake for 8–10 minutes until the cheese is melted and bubbly.

Drizzle with ranch or blue cheese dressing, garnish with parsley if desired, and serve hot.

Notes

For extra creaminess, mix 4 ounces softened cream cheese into the buffalo chicken before assembling. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat filling separately before assembling fresh sandwiches for best texture.

Prep Time: 15 minutes
Cook Time: 20 minutes