Buffalo Blue Cheese Chicken Salad Hoagie

Chicken salad sandwiches are our first choice for leftover fried or roasted chicken. Recently, there were only two wings left over, deep fried with a beautiful crust. It seemed obvious they could be transformed into a chicken salad that had heat from hot sauce, and cool from blue cheese, and of course celery as a star, all together on a garlic roll!

Ingredients
2 leftover fried chicken wings chopped finely (add leg or thigh if needed)
2 Italian rolls split
2 large celery stalks split and finely chopped
½ medium red pepper sliced and finely chopped
⅓ medium onion finely chopped
1 medium jalapeno cored and chopped finely
3-4 leaves Romaine lettuce cored and cut in large pieces
2 cloves garlic peeled and minced
15-20 parsley and/or cilantro leaves
2 tbsp homemade mayonnaise
1 tbsp chunky blue cheese dressing
1 tbsp crumbled gorgonzola cheese
2 tbsp Franks hot sauce
1 tbsp Johnson’s barbeque sauce
5-6 sage leaves
2 tbsp olive oil

Drizzle the olive oil around on a griddle or large pan, sprinkle in the garlic, then lay the rolls in to brown- use a weight and turn 180 degrees at least once. Once they are browned turn them over and allow the outside to heat up. Remove to a plate.
In a mixing bowl add the celery, red pepper, onion, jalapeno, chicken and crust pieces, mayonnaise, blue cheese dressing, gorgonzola, hot sauce, barbeque sauce, sage and mix to combine. Taste and add salt and pepper as needed.
Lay the lettuce pieces on the rolls, spoon in the chicken salad, sprinkle on the parsley/cilantro, then cut in half and serve.