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Spicy Buffalo Chicken Sandwiches

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“From Southern Living May 2009 Special "Movie Night" Section, these sandwiches were rated "mild" by the test staff for heat level. Let guests add more hot sauce to taste. I like the inclusion of crispy carrots and celery to this sandwich -- a good way to get some extra veggies! This recipe includes the usual blue cheese dressing, which I personally do not like, so I would substitute ranch dressing, and shredded parmesan or swiss cheese for the blue cheese crumbles. You can also used grilled or roasted chicken strips to avoid the 'fried stuff' -- still delicious.”
6 sandwiches

Ingredients Nutrition

  • 3 tablespoons butter, melted
  • 12 cup buffalo-style hot sauce, divided
  • 6 hoagie rolls, split
  • 13 cup refrigerated blue cheese dressing (or ranch dressing)
  • 12 teaspoon creole seasoning
  • 1 12 cups matchstick-cut carrots
  • 1 12 cups diagonally sliced celery
  • 14 cup finely chopped onion (optional)
  • 12 large deli-fried chicken strips (about 1 1/4 pound)
  • 1 (4 ounce) packagecrumbled blue cheese (or shredded parmesan or swiss cheese)
  • buffalo-style hot sauce (extra-optional)


  1. Stir together butter and 2 teaspoons hot sauce. Brush cut sides of rolls evenly with mixture. Place, cut sides up, on a baking sheet. Bake at 350 degrees F for 8 to 10 minutes or until toasted.
  2. Stir together blue cheese dressing, 2-3 teaspoons hot sauce, and Creole seasoning. Add carrots, celery, and if desired, onion; toss to coat.
  3. Arrange chicken on bottom halves of rolls; drizzle evenly with remaining hot sauce.
  4. Layer chicken evenly with carrot mixture and crumbled blue cheese.
  5. Top with remaining roll halves. Serve with additional hot sauce, if desired.

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