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1
Marinade -- the chicken all day or even over night.
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2
In a large baggie add 1 cup of wing sauce and the chicken.
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3
Seal and shake and mix well to coat.
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4
Vegetables -- 3-4 hours before making the sandwich, marinate the vegetables.
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5
Add the sliced onions, carrots and celery in the Italian vinaigrette in a baggie.
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6
Just toss in the refrigerator.
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7
Chicken -- Once again, you can grill the chicken ahead of time to make dinner a quick fix.
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8
Grill outside or inside grill pan is fine for this.
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9
Salt and pepper the chicken and grill until done.
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10
It should take about 10-12 minutes.
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11
Don't cut the chicken until you are ready to put the sandwiches together.
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12
Just let cool and wrap in foil and refrigerate until ready to assemble the sandwich.
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13
Sandwich -- Cut lengthwise and hollow out both the top and bottom just a bit to make room for the filling.
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14
Then place under the broiler for just 30 seconds.
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15
Just browning the inside will help keep the sandwich from getting soggy.
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16
Bring the chicken to room temp and cut thin slices on a angle.
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17
Spread the blue cheese on both the top and bottom of the bread, then to the bottom slice of bread, add 1/2 of the chicken, 1/2 cup of wing sauce, the marinated vegetable (drained), 1/2 of the provolone cheese, the remaining chicken and 1/2 cup wing sauce and the other 1/2 of the cheese.
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18
Finish with the top bread.
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19
Sauce and Bake -- Melt the butter and add the remaining 1/2 cup sauce just in the microwave and then brush on the bread, top and bottom.
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20
Now wrap in foil and either grill inside or outside.
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21
Inside oven should be 375.
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22
I like to weigh my down just a bit as it grills or bakes, Just a cast iron or any heavy pan will work just fine.
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23
Cook for 10 minutes and then flip and cook another 5-7 minutes.
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24
Remove and let set a minute and then slice up.
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25
It will serve 8-10 very hungry people.
