One 21- to 24-inch-long fresh Atlantic City sub roll
14 ounces chicken breast, thinly sliced
2 tablespoons canola oil
Mild Buffalo sauce, for drizzling
6 slices provolone
Sauteed onions, for topping
Blue cheese dressing, for drizzling
Slice the roll lengthwise and remove a small amount of excess bread from the center with your fingers. Set aside. Place the chicken on a flat top griddle with the oil and cook until golden. Top the meat with some Buffalo sauce and cover with the provolone. Place the opened sub roll over the chicken and cheese and steam the bread for 1 minute. Scrape the chicken and cheese into the roll and top with some sauteed onions. Cover with more Buffalo sauce, and then drizzle with blue cheese dressing. Slice the sub in half and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of White House Sub Shop, Atlantic City, NJ