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Buffalo Chicken Sub Sandwich
Prep Time:
30 minutes
Cook Time:
10 minutes
16 servings

1 H-E-B Chef Prepared Original Rotisserie Chicken

⅓ c. Hill Country Fare Louisiana Hot Sauce

2 Bakery French Baguettes, sliced lengthwise

½ c. Hill Country Fare Mayonnaise

½ c. chopped green onions

1 jar (16 oz.) H-E-B Roasted Red Peppers, drained and thin sliced

1 c. H-E-B Shredded Jalapeno Jack Cheese

12 slices H-E-B Fully Cooked Bacon, heated


Heat oven to 500°F. Line two large baking sheets with foil and spr
ay with no-stick cooking spray and set aside.
Shred chicken. Remove and discard fat, skin and bones. Combine shredde
d chicken and Louisiana Hot Sauce in a bowl, toss to coat, and set asi
Spread cut side of each baguette half with 2 tablespoons mayonnaise. A
rrange shredded chicken on bottom half of baguette. Sprinkle green oni
ons over chicken. Arrange red pepper slices, shredded cheese and bacon
on top half of baguette. Place all four baguette halves on prepared b
aking sheet. Bake 5 minutes or until cheese melts and chicken is heate
d through. Put 2 halves together, insert 8 long toothpicks into each s
ub sandwich. Cut each sandwich into 8 portions.

Nutritional Information

Calories: 210, Total Fat: 9g, Cholesterol: 15mg, Sodium: 540mg, Carboh
ydrates: 26g, Dietary Fiber: 0g, Sugar: 1g, Protein: 7g


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