Hot Buffalo Chicken Sanchez

4 cooked boneless, skinless, chicken breast (6 oz ea.)

2 Tbsp. butter

½ cup franks red hot sauce, or any cayenne pepper sauce

lettuce

4 hogie bread rolls

2 cups sour cream

4 scallions, thinly shopped

½ lbs. blue cheese crumbles

Heat chicken in microwave or stove top.  Melt butter in bowl.  Add hot sauce.  Stir well.  Dip chicken in mixture and coat evenly.  Reserve any left over sauce.  In a small mixing bowl, combine sour cream, scallions and blue cheese crumbles.  Mix well.  Spread in the hoagie as you would mayonnaise.  Place chicken breast in hoagie bread with a leaf of lettuce.  Serve with extra sauce for dipping sanchez if needed.