| Level: | Easy |
| Total: | 50 min |
| Active: | 50 min |
| Yield: | 4 sandwiches |
| Level: | Easy |
| Total: | 50 min |
| Active: | 50 min |
| Yield: | 4 sandwiches |
Ingredients
- Oil, for frying
- 1 cup flour
- 3 eggs, beaten
- One 8-ounce bag party snack mix, pulsed in a food processor until fine
- 6 individual string cheeses, cut in half
- 1 pound chicken tenders, cut into 1-inch pieces (about 8)
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 6 medium jalapenos
- 2 ounces cream cheese, softened
- 2 teaspoons prepared horseradish
- 1 teaspoon honey
- 1/2 teaspoon grainy mustard
- 1/2 teaspoon Worcestershire sauce
- Pinch cayenne
- Pinch ground garlic
- Kosher salt and freshly ground black pepper
- Oil, for brushing
- 8 soft French rolls
- 1/2 head Bibb lettuce
- 2 Roma tomatoes, sliced thin
- Jeff’s Buttermilk Ranch, recipe follows
- 1 1/2 cups mayonnaise
- 1/2 cup buttermilk
- 1teaspoon fresh dill, minced
- 1 teaspoon granulated garlic
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Pinch salt
- Pinch ground black pepper
Instructions
- For the mozzarella sticks and chicken fingers: Fill a Dutch oven halfway with oil and heat to 350 degrees F. Preheat the oven to 400 degrees F.
- Add the flour, eggs and crushed party mix to 3 separate shallow dishes. Coat the cheese and chicken pieces first in flour, then egg, letting the excess drip off, and then coat in the snack mix. Fry until golden brown, about 5 minutes. Remove to a paper-towel-lined plate to drain and then season with salt and pepper.
- For the poppers: Halve the jalapenos lengthwise, removing the seeds and leaving the stems on. In a mixing bowl, stir together the cream cheese, horseradish, honey, mustard, Worcestershire, cayenne, garlic and some salt and pepper. Spoon this mixture into each of the split jalapenos and brush with oil. Bake until the tops are brown and the skins are slightly blistered, 10 to 12 minutes.
- For the sandwich build: Open the each roll and layer with fried mozzarella, chicken tenders and jalapeno poppers. Top with a piece of lettuce, a couple slices of tomato and Jeff’s Homemade Buttermilk Ranch Dressing.
- Mix the mayonnaise, buttermilk, dill, garlic, honey, mustard, salt and pepper in a bowl. Store in an airtight container.
Reviews
Delicious!!! It doesn’t take much time to make, super tasty, nicely flavorful and the party mix breading is AMAZING…nice, nice crunch on every bite. Thanks so much Jeff for a creative, wonderful sandwich!!!
hi, this sandwich is no good. it tooks 4 hours to make. really chex mix and string cheese sticks with chicken nuggets and jalapeno poppers? dude, I have a better idea, grind up 3 big macs, and 2 bean burritos and put it on a hoagie roll.
I have not made this sandwich, yet, but I have made the ranch dressing many times and it is the best! My family now insists on my, Jeff’s, homemade ranch rather than store bought ranch. I always double the recipe to use 1 cup buttermilk as that is the smallest amount I can buy. I also add more dill. For a double recipe I use 2 tablespoon dill. That’s how we like it. You will also need more than a pinch of salt as I found this recipe needs the salt. I use about 1/3 teaspoon for a single recipe or just under 1 teaspoon for a double batch. I use a generic mayo which is just fine in this recipe. I found if I use a name brand mayo the ranch will have a thicker consistency. So if you want thicker ranch then go with a name brand mayo. A double batch will fill a glass quart canning jar.