Cajun Chicken Po' Boy


2, fried chicken tenders

1, Hoagie roll toasted

½ cup, Shredded iceberg lettuce

1 tsp, Ole bay

1T, Duke’s mayo

2 slices, White Cheddar


Cut a hoagie roll open to toast in olive oil or butter and then toast until golden. Combine old bay and mayonnaise together in a small bowl. Spread bay mayo on each side of the bread. Heat chicken tenders per package instructions and set aside. Make the poboy by layering, lettuce, chicken, cheddar, and tomatoes. Finish with your favorite hot sauce if desired.

Heather Sinyard