Zesty Spicy Fusion Sandwich

This Spicy Fusion Sandwich brings together the best elements of buffalo chicken and classic hoagies for a meal that will satisfy both your hunger and spice cravings. The partially frozen chicken trick ensures ultra-thin slices that cook quickly while absorbing maximum flavor.

I created this recipe during a particularly chaotic week when I needed something filling but quick. My family was skeptical about the fusion concept at first, but now it's requested at least twice a month, especially during football season.

Ingredients

• 1 pound chicken breast: partially frozen for easy slicing and to ensure tender texture
• 4 hoagie rolls: preferably fresh bakery rolls that can stand up to the saucy filling
• 3 tablespoons unsalted butter: plus more for the bread to create a rich flavor base
• 1/2 teaspoon garlic powder: an essential savory component that enhances the chicken
• 1/2 teaspoon kosher salt: coarse kosher salt provides better flavor than table salt
• 1/2 yellow onion: sliced thin for sweetness that balances the heat
• 1/2 cup sliced pickled jalapenos: roughly chopped for heat distribution throughout
• 3/8 cup Franks RedHot: the classic buffalo sauce that gives authentic tangy heat
• 4 slices Provolone cheese: mild enough to complement without overpowering other flavors
• Ranch or blue cheese dressing: for serving adds cooling creaminess to balance the spice

Step-by-Step Instructions

Prepare the Chicken:

Place chicken breast in freezer for 30-45 minutes until firm but not solid. This crucial step ensures you can slice the chicken paper-thin, which allows it to cook quickly and absorb maximum flavor. The chicken should be just firm enough to slice cleanly but not completely frozen.

Prepare the Rolls:

Preheat oven to 400 degrees. Spread a generous layer of butter on the interior surfaces of each hoagie roll, then sprinkle with garlic powder. The butter creates a moisture barrier preventing the bread from getting soggy, while the garlic powder adds a savory foundation. Arrange rolls on a baking sheet without overcrowding.

Slice and Season Chicken:

Remove partially frozen chicken and slice as thinly as possible using your sharpest knife. Then chop into smaller pieces about 1/4-inch to 1/2-inch. The small pieces create more surface area for the sauce to cling to. Toss with garlic powder and salt until evenly coated.

Sauté Aromatics:

Heat a large skillet over medium-high heat until hot. Add two tablespoons butter and let it melt completely. Add sliced onions and jalapenos, sautéing for a full 7-8 minutes. This extended cooking time allows the onions to develop sweetness that balances the heat of the jalapenos. The onions should become soft and slightly translucent.

Toast the Rolls:

Place the prepared hoagie rolls in the preheated oven for exactly five minutes. This brief toasting creates a crispy exterior while keeping the inside soft, providing textural contrast with the saucy filling.

Cook the Chicken:

Add the seasoned chicken pieces to the now-empty hot skillet, increasing heat to high. Cook for about 5 minutes, tossing occasionally to ensure even browning. The chicken pieces should develop slight caramelization on the edges while remaining juicy inside.

Add the Sauce:

Reduce heat to medium and add another tablespoon of butter to the skillet. Once melted, pour in the Franks RedHot sauce and stir continuously until every piece of chicken is thoroughly coated. The butter helps the sauce cling to the chicken while adding richness.

Melt the Cheese:

Place Provolone slices directly on top of the hot chicken mixture in the skillet. Allow to melt completely, which should take about 1-2 minutes. The cheese creates a binding agent that holds the chicken mixture together.

Assemble the Sandwiches:

Use a spatula to transfer equal portions of the cheesy chicken mixture to each warmed hoagie roll. Top with the reserved onion and jalapeno mixture. The layering creates flavor depth with each bite.

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The Frank's RedHot sauce is truly the star ingredient here. I discovered its perfect balance of vinegar tang and cayenne heat years ago when trying to recreate my favorite restaurant buffalo chicken. While other hot sauces can work, none quite capture that authentic buffalo flavor that makes this sandwich so addictive.

Make-Ahead Options

The chicken mixture can be prepared up to two days in advance and stored in the refrigerator. Simply reheat in a skillet until hot before assembling sandwiches. The onion and jalapeno mixture also stores well separately. For best results, toast the bread fresh just before serving to maintain the perfect texture contrast.

Customization Ideas

This versatile recipe welcomes many variations. For a milder version, substitute banana peppers for jalapenos and use less hot sauce. Vegetarians can replace chicken with firm tofu or seitan, following the same preparation method. For a Mediterranean twist, add roasted red peppers and substitute mozzarella for the provolone.

Serving Suggestions

These sandwiches pair beautifully with crispy potato chips, a simple side salad, or homemade coleslaw. For an extra indulgent meal, serve alongside sweet potato fries with additional buffalo sauce for dipping. A cold beer or crisp lemonade provides the perfect beverage pairing to complement the spice.

Storage Tips

While best enjoyed fresh, leftover sandwich filling can be stored in airtight containers in the refrigerator for up to four days. For best results, store bread and filling separately to prevent sogginess. Reheat the filling in a skillet until hot before assembling fresh sandwiches. The filling also freezes well for up to three months, perfect for meal prep.

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Frequently Asked Questions

→ Can I use a different hot sauce for this dish?

Yes, you can substitute Frank's RedHot with your favorite hot sauce to adjust the flavor profile and spice level.

→ How can I make this less spicy?

Reduce the amount of hot sauce and omit the jalapenos. You can also use banana peppers for a milder flavor.

→ What’s the best way to slice the chicken thinly?

Freezing the chicken breast for 30-45 minutes before slicing makes it firmer and easier to cut into thin pieces.

→ How do I store the leftovers?

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat before serving for the best texture and flavor.

→ Can I use a different cheese instead of Provolone?

Absolutely! Mozzarella, Monterey Jack, or cheddar cheese are great alternatives to Provolone in this dish.