Ingredients
Equipment
Method
- 1. Preheat your oven to broil. While that heats up, line a baking sheet with parchment paper to prepare for the hoagie rolls.
- 2. Spread the butter thinly across the inner surface of the hoagie rolls. Place them on the baking sheet and broil for about 1 minute or until the inner surface is slightly browned and crunchy. This step is crucial for creating a delicious texture that contrasts with the filling.
- 3. Remove the hoagie rolls from the oven and set them aside. Lower the oven temperature to 350°F, as you'll need it for melting the cheese later.
- 4. In a skillet over medium heat, melt the remaining butter. Once melted, add the cream cheese cut into pieces. Stir gently until the cream cheese is melted and combined with the butter.
- 5. Next, add the shredded chicken and chicken stock to the skillet. Mix everything together, allowing the chicken to soak up the flavors. Cook for a few minutes until heated through.
- 6. Reduce the heat to low and pour in the Frank's Buffalo Hot Sauce and sharp cheddar cheese. Stir well and keep mixing until the cheese melts completely, which should take about a minute or two. Look for a creamy consistency that binds all the ingredients together.
- 7. If you like mayo, spread it on the toasted bun at this point; it adds a nice creaminess to the sandwich.
- 8. Carefully spread the chicken mixture onto one of the toasted hoagie rolls, ensuring even distribution. If you're a fan of blue cheese, sprinkle some on top of the chicken mixture.
- 9. Place the assembled sandwich into the oven and allow the provolone cheese (if using) to melt for about a minute or two. Pay attention to how it starts bubbling; that's when you know it's perfectly melted.
- 10. Once melted, remove the sandwich from the oven. Top with additional blue cheese crumbles and a drizzle of hot sauce, if desired. This final touch elevates the flavor profile beautifully!
Notes
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for the best results.