Barbecued Chicken Hoagies Food

BBQ CHICKEN SANDWICHES

Steps:

• In a large saucepan, saute the onion, celery and garlic in butter until tender. Stir in the salsa, ketchup, brown sugar, vinegar, Worcestershire sauce, chili powder, salt and pepper. , Stir in chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve about 1/3 cup chicken mixture on each bun. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve in buns.

CHICKEN HOAGIE

Steps:

• Heat oil in skillet, add onions, peppers & mushrooms. Continue to stir occasionally. Until they are browned and onions start to carmelize.
• While they are cooking, place chicken in a nonstick skillet and stir in italian dressing, cook on medium/high heat. Continue to stir as needed, until chicken is cooked throughly.
• Pre-heat oven to 400°F.
• Place hoagie buns open on a cookie sheet. Top each bun with 1/4 of chicken and 2oz of provolone.
• Bake in oven for about 5 minutes, just until cheese is melted.
• Top each with pepper mixture, lettuce, tomato and mayo if desired.

OPEN-FACE BBQ CHICKEN MELTS

Steps:

• Preheat the oven to 450 degrees F.
• Spread both sides of each slice of bread with 1/2 cup of the mayonnaise, dividing evenly, and place on a baking sheet. Sprinkle with 1/2 teaspoon salt and a few grinds of black pepper and bake until the bread is crispy and the mayonnaise is starting to bubble up and turn a light golden brown, about 11 minutes.
• Meanwhile, whisk the ketchup, mustard, 3 tablespoons of the honey, 2 tablespoons of the vinegar, the Worcestershire sauce, 1 teaspoon of the hot sauce, 1/2 teaspoon salt and a generous amount of pepper (10 to 15 grinds) together in a medium bowl until smooth. Reserve 1/4 cup sauce, then fold the chicken into the remaining sauce in bowl and toss to coat well.
• Top each piece of bread with a heaping 1/4 cup chicken mixture and about 1/4 cup shredded cheese. Return to the oven and bake until the cheese is melted, chicken is heated through and bread has turned golden brown, 7 to 8 minutes.
• Meanwhile, combine the red and green cabbage with the remaining 2 tablespoons mayonnaise, 2 tablespoons vinegar, 1 tablespoon honey and 1 teaspoon hot sauce in another medium bowl. Add 1/2 teaspoon salt and a few grinds of black pepper and toss until cabbage is evenly coated.
• Drizzle the reserved sauce over the sandwiches and serve with the cabbage slaw and a dill pickle.

GRILLED HOAGIE BURGERS

Steps:

• Heat gas or charcoal grill. In medium bowl, mix ground beef, salt and pepper. Shape mixture into 4 oval patties, about 1/2 inch thick, to fit hoagie buns.
• Cut 2 (18x12-inch) sheets of heavy-duty foil. Generously spray half of one side of each foil sheet with cooking spray. Place onions evenly in center of sprayed portion of foil; generously spray onions with cooking spray. Fold unsprayed half of foil over onions so edges meet; seal edges with tight 1/2-inch folds and fold again, allowing room for heat expansion.
• When grill is heated, place patties and packets on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 11 to 13 minutes, turning patties and packets over once, until meat thermometer inserted in center of patties reads 160°F and onions are tender.
• Spread cheese onto bottom halves of buns. Top each with lettuce leaf, patty and onions. Cover with top halves of buns.