Prep Time: 10 min
Cook Time: 10 min
8 leftover chicken fingers
1/2 stick butter
1/2 cup Paula Deen Hot Sauce
¼ cup blue cheese crumbles
¼ cup mayonnaise
3 tablespoons milk
1 loaf french bread cut into 4 equal pieces and partially split
8 slices tomato
4 romaine lettuce leaves
Preheat oven to 375º F.
Place leftover chicken fingers on a sheet pan and place in oven for 8-10 minutes or until heated through and re-crisped. Transfer to a large bowl.
In a small saucepan, melt butter with hot sauce. Cook 2-3 minutes stirring.
Pour the butter hot sauce mixture over the chicken and toss to coat.
In a small bowl, combine the blue cheese, mayonnaise, and milk. Whisk until smooth.
Place 2 slices of tomato and a lettuce leaf lettuce into the french bread. Next, place 2 chicken fingers inside, and top with a generous drizzle of the creamy blue cheese.
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