Sampler Platter Sub
Serves: 6
Gabriella Kub
1 January 1970
Based on User reviews:
62
Spice
50
Sweetness
49
Sourness
49
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1 cup
Flour1 pinch
Ground Black Pepper6 medium
Jalapeno2 tsps
Prepared Horseradish1 tsp
Honey1 tsp
Mustard (grainy)1 tsp
Worcestershire Sauce1 pinch
Cayenne1.5 cups
Mayonnaise1 cup
Buttermilk1 teaspoon
Dill (fresh, minced)1 tsp
Granulated Garlic1 tsp
Dijon Mustard1 pinch
SaltDirections:
1
For the mozzarella sticks and chicken fingers: Fill a Dutch oven halfway with oil and heat to 350 degrees F
2
Preheat the oven to 400 degrees F
3
Add the flour, eggs and crushed party mix to 3 separate shallow dishes
4
Coat the cheese and chicken pieces first in flour, then egg, letting the excess drip off, and then coat in the snack mix
5
Fry until golden brown, about 5 minutes
6
Remove to a paper-towel-lined plate to drain and then season with salt and pepper
7
For the poppers: Halve the jalapenos lengthwise, removing the seeds and leaving the stems on
8
In a mixing bowl, stir together the cream cheese, horseradish, honey, mustard, Worcestershire, cayenne, garlic and some salt and pepper
9
Spoon this mixture into each of the split jalapenos and brush with oil
10
Bake until the tops are brown and the skins are slightly blistered, 10 to 12 minutes
11
For the sandwich build: Open the each roll and layer with fried mozzarella, chicken tenders and jalapeno poppers
12
Top with a piece of lettuce, a couple slices of tomato and Jeff's Homemade Buttermilk Ranch Dressing
13
Mix the mayonnaise, buttermilk, dill, garlic, honey, mustard, salt and pepper in a bowl
14
Store in an airtight container