Cooking with Paula Deen

Soul-Warming Soups & Sandwiches

Baked Buffalo Chicken Subs

Makes 4

4 sub rolls, split lengthwise
8 slices provolone cheese
1 tablespoon unsalted butter
1 small yellow onion, thinly sliced
1 large red bell pepper, seeded and thinly sliced
4 cups shredded rotisserie chicken
⅓ cup cayenne pepper sauce*
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup crumbled blue cheese
Carrot and Celery Slaw (recipe follows)
Garnish: chopped fresh parsley

1. Preheat oven to 375°. Spray a 13x9-inch baking dish with cooking spray.

2. In prepared pan, place rolls; place 2 slices provolone in each roll.

3. In a medium saucepan, melt butter over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, until tender, about 5 minutes. Stir in chicken, pepper sauce, salt, and black pepper; cook just until heated through, about 3 minutes. Divide mixture among rolls; top with blue cheese.

4. Bake until cheese is melted, 10 to 12 minutes. Serve with Carrot and Celery Slaw. Garnish with parsley, if desired.

*We used Frank’s Red

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