Chicken Hoagies with Blueberry Ancho Chili Sauce

I’m not a big fan of leftovers… Quite frankly, I will do what I can to wiggle my way out of eating them.  The only way I can eat leftovers is to completely change up the dish, I mean, cook something so radically different that it vaguely resembles the original dish.  Day before yesterday I made a tasty Blueberry Ancho Chili Glazed Pork Tenderloin and I had some leftover blueberry ancho chili sauce tucked away in the back of my refrigerator.

I just purchased two pounds of chicken and had a bag of fresh baked hoagie rolls.  So with that leftover sauce I decided to make Chicken Hoagies with the Blueberry Ancho Chili sauce, sliced havarti cheese, garnished with chopped heirloom tomatos, green onion and parsley from my garden.  These savory sandwiches were a cinch to make and are perfect for a quick weekday meal.  Serve with potato chips or a scoop of potato salad.  My family really liked these sandwiches and I am sure that you will too.  I sure will be making these again…  Enjoy!  Tessa


  • 2 pounds boneless skinless chicken thighs
  • 1 1/2 cups Blueberry Ancho Chili Sauce (see recipe below)
  • 5 hoagie rolls (toasted)
  • 10 slices havarti cheese
  • garnish with the following (chopped): 2 tomatoes, 1 green onion and a few sprigs of parlsey for color.
  • 1/2 tsp of salt or to taste.
  • 1 Tbls. canola oil

Grab a cutting board and slice your chicken into about 1 inch slices.   Meanwhile heat up a saute pan on the stove with medium high heat.  Add the canola oil, chicken and salt.  Cook the chicken until cooked through, about 10-15 minutes.  Add the Blueberry Ancho Chili Sauce and simmer for about 5-10 minutes.  Taste the sauce, correct with salt or a bit of water if necessary.  Put cheese in the hoagie rolls and add the chicken mixture.  Garnish with tomatoes, green onions and parsley.  Serve with chips.  Makes 5 tasty sandwiches.

Blueberry Ancho Chili Sauce:

  • 2 c. fresh picked blueberries
  • 1 can of Pepsi
  • 1 c.  tomato ketchup
  • 1/4 c. Indonesian soy sauce
  • 1/4 c. seasoned rice vinegar
  • 1/4 c. minced shallots
  • 1/4 c. brown sugar
  • 1/8 c. soy sauce
  • 2 tsp. ancho chili powder
  • 1 tsp. ground ginger
  • 1 tsp minced garlic
  • 1/2 tsp black pepper

In a saucepan on medium low heat add the above ingredients stirring occasionally.  Cook for about 1/2 hour or 45 minutes.  Remove from heat and use on BBQ pork, baked tenderloin, brush it on ribs and chicken.  Makes about 2 1/2 cups.  Refrigerate any leftovers in covered container for about a week.