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1
For the mozzarella sticks and chicken fingers: Fill a Dutch oven halfway with oil and heat to 350 degrees F. Preheat the oven to 400 degrees F.
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2
Add the flour, eggs and crushed party mix to 3 separate shallow dishes.
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3
Coat the cheese and chicken pieces first in flour, then egg, letting the excess drip off, and then coat in the snack mix.
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4
Fry until golden brown, about 5 minutes.
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5
Remove to a paper-towel-lined plate to drain and then season with salt and pepper.
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6
For the poppers: Halve the jalapenos lengthwise, removing the seeds and leaving the stems on.
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7
In a mixing bowl, stir together the cream cheese, horseradish, honey, mustard, Worcestershire, cayenne, garlic and some salt and pepper.
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8
Spoon this mixture into each of the split jalapenos and brush with oil.
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9
Bake until the tops are brown and the skins are slightly blistered, 10 to 12 minutes.
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10
For the sandwich build: Open the each roll and layer with fried mozzarella, chicken tenders and jalapeno poppers.
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11
Top with a piece of lettuce, a couple slices of tomato and Jeff's Homemade Buttermilk Ranch Dressing.
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12
Mix the mayonnaise, buttermilk, dill, garlic, honey, mustard, salt and pepper in a bowl.
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13
Store in an airtight container.
