Buffalo Chicken Cheesesteak Sub
Buffalo Chicken Cheesesteak Sub
- Level: Easy
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1480
- Total Fat
- 86
- Saturated Fat
- 33
- Carbohydrates
- 34
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 138
- Cholesterol
- 406
- Sodium
- 1960
- Total: 15 min
- Active: 15 min
- Level: Easy
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1480
- Total Fat
- 86
- Saturated Fat
- 33
- Carbohydrates
- 34
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 138
- Cholesterol
- 406
- Sodium
- 1960
- Total: 15 min
- Active: 15 min
Ingredients
One 21- to 24-inch-long fresh Atlantic City sub roll
14 ounces chicken breast, thinly sliced
2 tablespoons canola oil
Mild Buffalo sauce, for drizzling
6 slices provolone
Sauteed onions, for topping
Blue cheese dressing, for drizzling
Directions
- Slice the roll lengthwise and remove a small amount of excess bread from the center with your fingers. Set aside. Place the chicken on a flat top griddle with the oil and cook until golden. Top the meat with some Buffalo sauce and cover with the provolone. Place the opened sub roll over the chicken and cheese and steam the bread for 1 minute. Scrape the chicken and cheese into the roll and top with some sauteed onions. Cover with more Buffalo sauce, and then drizzle with blue cheese dressing. Slice the sub in half and serve.
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