There’s something undeniably comforting about a gooey, well-stacked submarine sandwich. This Best Cheesy Chicken Submarine Sandwich Recipe (Easy) delivers melty cheese, tender shredded chicken, and a tangy, slightly spicy sauce all tucked into a soft submarine roll. It’s the kind of sandwich that hits all the right notes—creamy, savory, and satisfying—yet comes together without fuss. Whether you’re feeding a hungry family or packing lunches for a busy week, this sandwich is an easy winner.

Why you’ll love this recipe

Simple ingredients, straightforward steps, and big flavor. The combination of cream cheese and shredded sharp cheddar yields a smooth, cheesy filling that clings to every bite. The buffalo-style sauce brings a bright, vinegary heat that cuts through the richness. A splash of chicken stock keeps the mixture silky and prevents dryness. Make it exactly as written for an indulgent but easy submarine—or customize the toppings to make it your own.

Ingredient notes

1 Tbs butter: Used for a little richness and to help warm the sandwich filling. Use salted or unsalted butter depending on your preference; no changes to the quantity.
4 Cups shredded chicken: Cooked and shredded chicken is the base. You can use roasted, poached, or leftover chicken—just shred it into bite-sized pieces so it melds into the cheesy sauce.
4 oz cream cheese cut into 1″ pieces: Room-temperature cream cheese is easiest to melt and incorporate. Cutting into 1″ pieces helps it soften and blend quickly with the other ingredients.
½ cup chicken stock: Adds moisture and a savory depth so the filling stays creamy. Use a low-sodium variety if you prefer to control the salt level.
¾ Cups Franks Buffalo Hot Sauce: This is the spicy, tangy backbone of the dish. If you prefer a milder kick, reduce slightly; for more heat, add a touch more.
½ cup sharp cheddar cheese shredded: Sharp cheddar adds a punchy, tangy flavor and melts into the cream cheese for a cohesive filling.
Blue cheese – optional topping: Crumbled blue cheese on top is optional. It adds a bold, salty contrast to the buffalo sauce and creamy filling. If you don’t like blue cheese, omit it or substitute with feta for a briny touch.

Serving suggestions

Serve this Best Cheesy Chicken Submarine Sandwich Recipe (Easy) with crisp greens, pickles, or a simple slaw for crunch and acidity. Oven-baked fries, a bowl of tomato soup, or a fresh side salad round out the meal perfectly. For gatherings, keep the filling warm in a low oven and let guests assemble their own subs with fresh rolls, lettuce, and extra hot sauce on the side.

Kitchen equipment

Skillet or medium saucepan
Spatula or wooden spoon
Mixing bowl
Measuring cups and spoons
Knife and cutting board
Oven or broiler for melting cheese on the sandwich (optional)

Rewritten step-by-step directions

Follow these steps to make the Best Cheesy Chicken Submarine Sandwich Recipe (Easy). The order mirrors the original method but with clearer, more precise wording so you can cook with confidence.

Prepare ingredients: Measure out 1 Tbs butter, 4 Cups shredded chicken, 4 oz cream cheese cut into 1″ pieces, ½ cup chicken stock, ¾ Cups Franks Buffalo Hot Sauce, and ½ cup shredded sharp cheddar cheese. If using, crumble blue cheese and set aside for topping.
Warm the butter: Place a medium skillet over medium heat. Add 1 Tbs butter and let it melt, swirling to coat the pan. This gentle fat will help bring the filling together and add a touch of richness.
Add shredded chicken: Add all 4 Cups shredded chicken to the skillet and stir to warm it evenly in the melted butter. Cook for 1 to 2 minutes, just until the chicken loses the chill and begins to heat through. Stir so it doesn’t stick.
Add cream cheese pieces: Reduce the heat to low. Scatter the 4 oz cream cheese cut into 1″ pieces across the warm chicken. Let the cream cheese sit for 30 to 60 seconds to soften, then begin stirring gently so it melts into the chicken. Keep the heat low to avoid scorching; the goal is a smooth, creamy base.
Pour in chicken stock: Pour ½ cup chicken stock into the skillet. Stir constantly as the liquid warms and helps dissolve the softened cream cheese. The stock thins the mixture and creates a silky sauce that coats the chicken.
Stir in buffalo sauce: Add ¾ Cups Franks Buffalo Hot Sauce to the pan. Stir until the sauce is evenly distributed and the mixture takes on an orangey hue. Taste and adjust the level of heat by adding a little more sauce if you prefer it spicier, or reduce slightly next time for a milder version.
Melt in cheddar cheese: Sprinkle ½ cup shredded sharp cheddar cheese over the chicken mixture. Continue stirring on low heat until the cheddar fully melts and binds the filling together. Keep the mixture warm but do not boil; gentle heat preserves a creamy texture.
Final seasoning and texture check: Taste the filling and adjust as needed—if it feels too thick, add a tablespoon or two of chicken stock to loosen it. If you’d like more tang, a splash more buffalo sauce will brighten it. Remove the pan from heat once the filling is evenly combined and creamy.
Assemble the submarine sandwiches: Split your submarine rolls lengthwise, leaving one edge intact if you prefer a hinge. Spoon generous portions of the cheesy chicken filling onto the bottom halves of the rolls. Top with crumbled blue cheese if desired, for a sharp contrast to the buffalo sauce.
Melt the tops (optional): If you like the cheese extra-melty and the roll slightly toasty, place assembled sandwiches under a broiler for 1 to 2 minutes until the tops brown lightly and the cheeses bubble. Watch closely to prevent burning. Alternatively, place sandwiches in a 350°F oven for 5–7 minutes to warm through.
Finish and serve: Remove sandwiches from the oven or broiler. Add any fresh toppings you like—crisp lettuce, sliced tomatoes, or sliced red onion work beautifully. Serve immediately while the filling is hot and gooey.

Tips for success

Use warm chicken: If you start with cold, refrigerated shredded chicken, let it sit at room temperature for 10–15 minutes or warm briefly so the cheeses melt more smoothly.
Room-temperature cream cheese: Cutting the cream cheese into 1″ pieces helps it soften quickly; if it’s still cold, microwave the pieces for 10–15 seconds to take the chill off before adding to the pan.
Control the heat: Buffalo sauce varies in intensity. Start with the ¾ Cups Franks Buffalo Hot Sauce called for, then adjust in small amounts if you prefer milder or hotter sandwiches.
Make ahead: Prepare the filling and refrigerate in an airtight container. Rewarm gently in a skillet with a splash of chicken stock to bring it back to a creamy consistency, then assemble the subs.
Customize toppings: Swap the blue cheese for crumbled feta or omit entirely if you dislike its strong flavor. Add pickled jalapeños or a crisp slaw for extra brightness and crunch.

Storage and reheating

Store leftover filling in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, stirring in a little chicken stock if needed to loosen the texture. Reassemble sandwiches on fresh rolls so they don’t get soggy. If you prefer, refrigerate the filling and assembly ingredients separately and build sandwiches just before serving for the best texture.

Variations

Double-cheese: Stir in an extra ¼ cup shredded cheddar or fontina for a silkier melt.
Smoky twist: Add a teaspoon of smoked paprika or a few drops of liquid smoke to the filling for depth.
Herb-forward: Mix in a tablespoon of chopped fresh parsley or chives at the end for freshness.
Low-heat option: Reduce the Franks Buffalo Hot Sauce to ½ cup and add a tablespoon of tomato paste for tang without as much heat.

Quick checklist

Measure ingredients: 1 Tbs butter, 4 Cups shredded chicken, 4 oz cream cheese (1″ pieces), ½ cup chicken stock, ¾ Cups Franks Buffalo Hot Sauce, ½ cup shredded sharp cheddar cheese, blue cheese for topping (optional).
Warm butter, add chicken, then cream cheese pieces on low heat.
Stir in chicken stock and buffalo sauce until smooth.
Mix in shredded cheddar until melted and creamy.
Assemble on submarine rolls and top with blue cheese if desired. Broil briefly to melt further, if you like.

Final thoughts

This Best Cheesy Chicken Submarine Sandwich Recipe (Easy) balances creamy, sharp, and spicy elements in every bite. It’s an approachable, make-ahead-friendly recipe that scales well for sandwiches at a party or a weeknight family dinner. The method is forgiving: gentle heat and short cooking times keep the textures perfect. Give it a try the next time you crave something hearty and satisfying—this sub hits comfort-food bliss with minimal effort.

Best Cheesy Chicken Submarine Sandwich Recipe (Easy)

A creamy, spicy cheesy chicken filling served hot on toasted hoagie rolls for an easy, satisfying sandwich.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

1 tbsp butter divided (for rolls and skillet)
4 cups shredded cooked chicken
4 oz cream cheese cut into 1-inch pieces
1/2 cup chicken stock
3/4 cup Frank's Buffalo hot sauce
1/2 cup sharp cheddar cheese shredded
blue cheese optional, for topping and sprinkling
hoagie rolls toasted and split
mayonnaise optional, for buns
provolone cheese for melting on top (amount as desired)

Equipment

Baking Sheet
Parchment Paper
Skillet
Spatula
Measuring cups and spoons
Oven

Method

Preheat the oven to broil and line a baking sheet with parchment paper.
Lightly spread butter across the cut inner surfaces of the hoagie rolls and place them cut-side up on the prepared baking sheet.
Broil the rolls 1 minute or until the inner surfaces are lightly browned and slightly crisp, then remove and reduce oven temperature to 350°F.
In a skillet over medium heat, melt remaining butter and add the cream cheese pieces; stir until cream cheese begins to soften.
Add the shredded chicken and chicken stock to the skillet and stir to combine, then reduce heat to low.
Stir in the Frank's Buffalo hot sauce and shredded sharp cheddar; continue stirring until the cheddar and cream cheese are melted and the mixture is creamy, about 1–2 minutes.
If desired, spread mayonnaise on the toasted buns.
Spoon the hot chicken mixture onto the toasted hoagie rolls, top with provolone if using, then place under the oven (350°F) for 1–2 minutes until the provolone melts.
Remove sandwiches from the oven and sprinkle with blue cheese crumbles and a little extra hot sauce if desired, then serve immediately.