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Ingredients

Creamy sauce

• 1/2 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 tablespoon worcestershire sauce
• 1/3 cup ketchup
• 6 drops hot pepper sauce, to taste
• 1/8 teaspoon dried basil

Seasoned flour

• 3/4 cup flour
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 2 eggs, lightly beaten
• 2 1/3 cups crisco vegetable shortening

Sandwich makings

• 2 red potatoes, 3/8 inch julienned and soaked in cold water
• 1 lb chicken, washed dried and cut into finger size pieces
• 4 ounces portabella mushrooms or cremini mushrooms, sliced
• 4 ounces onions, sliced into rings and towel dried
• 4 slices cooked bacon (optional)
• 8 slices cheese (optional)
• 4 hoagie rolls, sliced and toasted

Directions

1. 1

   Mix together creamy sauce ingredients place in refrigerator

2. 2

   Mix flour with seasonings

3. 3

   Towel dry potatoes set aside

4. 4

   Dip chicken in egg then flour set aside follow with onion rings, mushrooms

5. 5

   Dust the potatoes in the last of the seasoned flour

6. 6

   Heat pan with shortening to 360 degrees

7. 7

   Fry without over crowding chicken, then onions rings, mushrooms then potatoes

8. 8

   These will fry quickly, potatoes taking a bit longer

9. 9

   Draining on paper towels, seasoning with salt and pepper keep warm in a 200 degree oven

10. 10

    Place 2 slices of cheese on each roll

11. 11

    Distribute all the rest of desired ingredients on the cheese

12. 12

    Place under broiler to sizzle up just a couple seconds

13. 13

    Pile on sauce and optional Cole slaw

14. 14

    Garnish with fresh basil