If you’re looking for the perfect game-time sandwich or simply want to add some deliciousness to your day, give my Buffalo Chicken Po’ Boy a try! Just make sure to have enough on hand when everyone comes back for seconds.
Being an avid football fan, I’m always hosting or joining others at playoff parties to watch the big games. And I will admit that some of the hosts (bless their hearts) seem to think that veggie trays are what guys want to eat…..sigh.
Using your favorite brand of buffalo wing meat is an easy way to create this delicious Buffalo Chicken Po’ Boy but feel free to make your own.
What do I need to make a Buffalo Chicken Po’ Boy?
Let’s gather our ingredients together. I made my salsa but there are a lot of great options if you want to buy a pre-made version making this sandwich even easier. You can also change it up by using dinner rolls to make sliders, or flour tortillas and let everyone make their own soft taco’s.
I started by slicing my French bread in half and scooping out the extra bread in the middle on each side of the sliced French bread. Then I added a layer of shredded romaine lettuce and layer of corn and black bean salsa. This would also make an ah-mazing buffalo chicken salad, just leave out the bread and serve it with a little bleu cheese dressing.
After 15 minutes in the oven I added a layer of shredded Mexican style cheese and gave it another 10 minutes. I then used a spatula to transfer those delicious cheesy chunks of buffalo chicken onto the bread.
I then placed the top on the sandwich and pressed down. By hallowing out each side of the roll it helped keep all the ingredients in place. All you have to do is place toothpicks every 3 inches or so and cut it into pieces for your guests to enjoy.
If you enjoyed this recipe you may also like these:
- Ultimate Grilled Chicken Sandwich
- All-American Hot Dog Bar
- Blackened Salmon Sliders
- Restaurant Style Shrimp Salad
Buffalo Chicken Po’ Boy
Ingredients
- 24 ounce Buffalo style chicken tenders
- 2 loaves French bread split long way half
- 1 head romaine shredded
- 8 ounces Mexican style cheese shredded
- 12 ounce can black beans
- 12 ounce bag frozen corn
- ½ red onion diced (optional)
- 12 ounces of your favorite salsa
- 2 tablespoons cilantro finely chopped
- sea salt to season as needed
Instructions
Salsa
- Drain and rinse black bean until water is clear.
- In a medium bowl add black beans, frozen corn, onion (optional), salsa and 1 tablespoon chopped cilantro. Season with sea salt as needed and refrigerate until sandwich is ready.
Po’ Boy
- Preheat oven to 400 degrees
- Place buffalo chicken tenders on foil lined cookie sheet and bake for 15 minutes
- Remove pan from oven and add a layer of shredded cheese. Sprinkle some chopped cilantro on top of the cheese and place back in the oven for 10 minutes
- While chicken is cooking, prepare the bread.
- Scoop out the excess bread form the center of each side without breaking the bread.
- Place the bottom side on a pan or cutting board.
- Add a layer of shredded romaine, followed by a layer of the black bean corn salsa.
- When the chicken is fully cooked, using a spatula transfer a layer of buffalo chicken on top of the prepared roll.
- Add additional shredded cheese if desired and more chopped cilantro.
- Place the top on the sandwich and press down to hold the ingredients in place.
- Place toothpicks every three inches apart and cut into slices.
- Serve and enjoy the deliciousness!
Muna Kenny
Chef! I want this sandwich 🙂
Steve Thielsen
I love the idea of small sandwiches for special parties. I would love this with perhaps a mayo based hot sauce. Either on it or to dip.
Larry
Good looking sandwich chef with plenty of chicken. While here in Acadiana we’ve eaten several po boys and find there are some that are pretty chincy with their meat – usually the tourist food places.
Chef Dennis Littley
Thanks Larry, you gotta have enough meat on your sandwich. My philosophy is never go away hungry !