Sunnys Spicy Seattle Hoagie Recipes

SUNNY'S SPICY CHICKEN SANDWICH REMAKE

Steps:

• For the marinade/batter: Use kitchen scissors to cut 6 to 7 small horizontal slivers, about 1 1/2 to 2 inches deep, into each chicken breast, to give them potential for crispies when fried. Set aside.
• Whisk together the buttermilk, hot sauce, paprika, a nice pinch of salt and plenty of grinds of pepper in a medium bowl. Add to a resealable bag or large bowl along with the chicken and soak for 2 hours at room temperature or overnight in the refrigerator. Bring the chicken to room temperature before frying.
• Heat several inches of oil in a pot or deep-fryer to 375 degrees F.
• Remove the chicken from the marinade and pat dry (reserving the marinade), then set aside. Whisk together the flour, cornstarch and baking powder in a large bowl. Slowly add the marinade liquid while whisking to form a pancake batter consistency. (If you go too far, just add more flour or about 2 tablespoons of water, depending on the texture.) Dust the chicken with some flour, then dunk in the batter to coat. Dust the chicken again with flour, then shake gently and slowly drop into the hot oil. Fry in batches until cooked through and golden on the outside, about 8 minutes. Remove and season with a pinch of salt and rest briefly on a few scrunched paper towels on a plate.
• For the sandwich: Butter both sides of each bun. Toast lightly in a grill pan or in the oven until lightly golden brown and warm, about 2 minutes.
• Stir together the mayonnaise and chipotle in a small bowl. Smear on the cut sides of the bun bottoms, then add the chicken, pickles and the bun tops. Wrap in aluminum foil pouches and let rest for less than 1 minute, then serve.

SUNNY'S SPICY SPINACH PANZANELLA

Steps:

• For the baguette cubes: Preheat the oven to 400 degrees F.
• In a large bowl, add the baguette cubes and drizzle over the olive oil. Toss until the bread is coated. Sprinkle over a pinch of salt and a few grinds of pepper, then toss again. Pour onto a nonstick baking sheet and toast, tossing every 3 to 4 minutes, until golden on all sides, 12 to 14 minutes. Allow the cubes to cool slightly before tossing back into the large bowl.
• For the vinaigrette: In a medium bowl, combine the mustard and lemon zest and juice. Slowly whisk in the olive oil. Season with salt and pepper. Add the jalapenos and onions and allow them to soak in the vinaigrette for 10 minutes.
• For the salad: To the large bowl of toasted baguette cubes, add the baby spinach, black olives and tomatoes. Toss gently. Pour over the vinaigrette and toss until combined. Serve at room temperature.

SPICY VEGETABLE HOAGIE

Steps:

• Preheat oven to 375°F.
• Line a baking sheet with foil.
• Spray baking sheet with nonstick cooking spray.
• Place hoagie roll in center of foil (12x12 for one hoagie). Bring up sides of foil around hoagie. This will retain the hoagie's shape while baking.
• Layer vegetables in roll however you like.
• Break up the two slices of cheese and top off the sandwich with the cheese and Italian seasoning.
• Bake for 15-20 min (or however long you like) and enjoy.