Nourishing Mondays: Buffalo Chicken Subs

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Today’s recipe is true comfort food: buffalo chicken sub sandwiches. With your very first bite, you are reminded of your favorite sports bar or wings joint.

Crispy chicken tenders perfectly complement the chewy bread, and the heat of the buffalo sauce is cooled by creamy ranch dressing.

The amount of work involved is up to you: whether you choose pre-made chicken tenders or make your own, the end result will be extraordinary.

Makes 2 servings.


2 sub/hoagie rolls
6 oz lightly breaded chicken tenders (I used frozen by Perdue)
4 extra-thin slices of provolone
2 Tbsp ranch dressing
1-2 Tbsp buffalo hot sauce


You will be making the sandwiches one at a time.

Heat chicken tenders as directed. Cut into large chunks. In a large pan over medium-high heat, spray cooking spray or a small amount of vegetable oil. Add half the chicken tenders and pour half the buffalo sauce on top. Toss together for a few seconds, and arrange the chicken into an oblong shape in the pan (to fit the sub roll).

Place two cheese slices on top of the chicken, allowing it to melt slightly.

Next, place the open sub roll face down on top of the cheese, allowing the cheese to melt and stick to the bread.

After about a minute, lift the entire sandwich off the pan using a spatula, and flip onto a plate. Drizzle with 1 Tbsp. ranch dressing and close the halves together. Cut the sandwich in half and serve.

Repeat process for the second sandwich.

(Photo Source: Emma Waugh)

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