Start by gathering your ingredients. If you’re using rotisserie chicken, remove the meat from the bones and shred it using two forks or your hands. Place the shredded chicken in a mixing bowl and pour in your favorite buffalo sauce. Toss the chicken until it’s evenly coated, ensuring every piece is infused with that tangy, spicy flavor. If you prefer to cook your own chicken, season boneless, skinless chicken breasts with salt and pepper, then poach or bake them until fully cooked. Once cooled, shred the chicken and toss it with buffalo sauce.

If you’re prepping ahead, transfer the buffalo chicken to an airtight container and store it in the fridge for up to 2 days. This step allows the flavors to meld together, making the chicken even tastier when you’re ready to assemble the sandwiches.

Heat a tablespoon of olive oil in a large skillet over medium heat. Add thinly sliced onions and bell peppers to the skillet, stirring occasionally to prevent burning. Cook the veggies for 8-10 minutes, or until they’re soft, caramelized, and slightly golden. The caramelization process adds sweetness and depth of flavor, balancing the spiciness of the buffalo sauce.

Once the veggies are cooked, remove them from the skillet and let them cool slightly. If you’re prepping ahead, transfer the sautéed onions and peppers to an airtight container and store them in the fridge for up to 3 days. When you’re ready to assemble the sandwiches, reheat the veggies gently in a skillet or microwave.

While the veggies are cooking, prepare the hoagie rolls. Split the rolls open lengthwise, leaving one side intact so they open like a book. If you want to add extra flavor, lightly toast the rolls in the oven, under the broiler, or in a skillet with a little butter. Be careful not to over-toast—the rolls should remain soft to balance the hearty filling.

Preheat your oven’s broiler or heat a skillet over medium heat. Place the hoagie rolls on a baking sheet or in the skillet, cut side up. Layer the buffalo chicken evenly onto the bottom half of each roll, followed by a generous helping of sautéed onions and peppers. Top the filling with a slice of provolone cheese (or your favorite melty cheese).

If you’re broiling the sandwiches, place them under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. Alternatively, cover the skillet and cook the sandwiches until the cheese melts. Keep an eye on them to prevent burning.

Once the cheese is melted, remove the sandwiches from the oven or skillet. Drizzle ranch or blue cheese dressing over the top for an extra layer of creaminess, if desired. You can also sprinkle crumbled blue cheese, sliced jalapeños, or fresh arugula for added flavor and texture.

Serve the sandwiches immediately while they’re warm and gooey. Pair them with extra dipping sauces on the side for a fun, interactive experience. If you have leftovers, store the components (chicken, veggies, cheese) separately in airtight containers in the fridge for up to 3 days. Reheat and assemble the sandwiches when ready to eat.

If you’ve prepped the sandwiches ahead of time and frozen them, thaw them in the fridge overnight, then bake them in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. Add the cheese during the last few minutes of baking to melt it perfectly.