-
1
First we need to marinade the chicken over night.
-
2
In a large baggie Put 1 cup of wing sauce in the bag along with the chicken rub around to coat and marinade at least over night.
-
3
The next day it is time to marinade the vegetables.
-
4
Thin slice your, carrots, celery, and onion add again to a baggie with the Italian dressing and let marinade all day in the refrigerator.
-
5
Next, lets grill the chicken so we can set it before slicing.
-
6
Remove from the baggie, salt and pepper and grill on either an outside or inside grill.
-
7
Let cool and set before slicing in thin slices.
-
8
Then the night of the party, Cut your bread in half lengthwise, hollow out a little of the bread on both the top and the bottom and lightly grill or broil just to get the inside of the bread lightly brown.
-
9
This will help the bread from becoming soggy or soft.
-
10
Now to put the bread together ... spread the blue cheese on both the bottom and top halves of the bread, then on the bottom half top with 1/2 of the the sliced chicken, a little more sauce, marinated vegetables (not the liquid), the provolone cheese, the other 1/2 of the chicken a little more sauce and the other top of the bread.
-
11
Melt the butter and the remaining 1/2 cup wing sauce and brush on the outside of the bread.
-
12
Wrap in foil and either grill outside or you can bake in the oven on 350.
-
13
I like to weight the bread down so it lightly get pressed.
-
14
Use whatever you have, a brick covered in foil, a heavy pan, anything will work.
-
15
Cook the bread for 10 minutes, flip it over and cook another 5-10 minutes.
-
16
Let set a couple of minutes and slice into 8 pieces.
-
17
!
-
18
!
