Buffalo Chicken Sub Sandwich
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 spray with no-stick coo
king spray and set aside.
Shred chicken. Remove and discard fat, skin and bones.
Combine shredded chicken and Louisi
ana Hot Sauce in a bowl,
toss to coat, and set aside.
Spread cut side of each baguette half with 2 tablespoons
mayonnaise. Arrange shredded chic
ken on bottom half of
baguette. Sprinkle green onions over chicken. Arrange red
ces, shredded cheese and bacon on top half of
baguette. Place all four baguette halves on
sheet. Bake 5 minutes or until cheese melts and chicken is
Put 2 halves together, insert 8 long toothpicks
into each sub sandwich. Cut each sandwich
into 8 portions.
Calories: 210, Total Fat: 9g, Cholesterol: 15mg, Sodium: 540mg, Carbohydrates: 26g, Dieta
ry Fiber: 0g, Sugar: 1g, Protein: 7g
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