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Buffalo Chicken Sub Recipe

American · Main course · 25 min total

A spicy, tangy Buffalo chicken sandwich loaded with shredded chicken in hot sauce, topped with blue cheese dressing and crunchy celery, served on a toasted sub roll.

Ingredients

• 2 cups cooked shredded chicken (rotisserie works great)
• 1/2 cup Buffalo wing sauce (e.g., Frank's RedHot)
• 2 tablespoons unsalted butter, melted
• 1/2 cup blue cheese dressing
• 1/2 cup crumbled blue cheese
• 1/2 cup finely chopped celery
• 4 (6-inch) sub rolls, split and lightly toasted
• 4 leaves lettuce (optional)

Instructions

1. In a medium bowl, combine shredded chicken, Buffalo sauce, and melted butter. Toss to coat evenly.
2. In a small bowl, mix blue cheese dressing and crumbled blue cheese; set aside.
3. Place the Buffalo chicken mixture in a skillet over medium heat and cook, stirring occasionally, until heated through, about 3-4 minutes.
4. Spread the blue cheese mixture on the cut sides of each toasted roll.
5. Divide the hot chicken among the rolls. Top with chopped celery and lettuce if using. Serve immediately.

Tips

• For extra heat, add a drizzle of extra Buffalo sauce on top.
• Substitute ranch dressing for blue cheese if preferred.
• Serve with extra celery sticks and carrot sticks on the side.
• Leftover chicken can be stored in an airtight container in the fridge for up to 3 days.

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