Buffalo Chicken Sandwich (Printable Version)
# What You'll Need:
→ Sauce
01 -
1/4 teaspoon dried parsley
02 -
1/4 teaspoon garlic powder
03 -
1-2 tablespoons sour cream
04 -
1/4 cup buffalo wing sauce
→ Filling
05 -
1/4 cup crumbled blue cheese (optional)
06 -
1 cup cooked, shredded chicken
→ Bread & Cheese
07 -
1/2 cup shredded Monterey Jack cheese
08 -
4 thick slices hearty bread, like sourdough
09 -
4 tablespoons mayonnaise
→ Toppings (Optional)
10 -
Ranch or blue cheese dressing, for dipping
11 -
Diced celery
12 -
Sliced jalapeños
# Steps to Follow:
01 -
Take the bread out of the skillet. Put the pieces together to make sandwiches. Wait a minute or two so you don't burn yourself. Cut in half and eat while hot. If you want, throw on some jalapeños and celery. Grab some ranch or blue cheese for dipping.
02 -
Put a lid on the skillet and let it do its thing for about 3 to 5 minutes. You want the cheese oozy and the bread perfectly toasty.
03 -
Slather the rest of the mayo on the untoasted bread sides. Flip those slices so they’re mayo side down. Sprinkle the Monterey Jack cheese, then pile on the buffalo chicken mix in an even layer.
04 -
Spread some mayo (only half) on one side of each bread slice. Toss them into your hot skillet, mayo side down, and cook for 2-3 minutes until you get that golden toasted vibe.
05 -
Heat up your big skillet on medium-low. Give it 3 to 5 minutes so it’s nice and warm.
06 -
Add the cooked, shredded chicken with the blue cheese crumbles to the sauce and stir it all around so it’s evenly coated. Set aside for now.
07 -
Throw the buffalo sauce, sour cream, garlic powder, and parsley in a bowl. Mix until it’s blended and smooth. Taste and tweak however you like.
# Additional Tips:
01 -
Pick sturdy bread like sourdough or brioche. They keep things from falling apart and help block soggy messes.
02 -
If you like a chunkier bite, swap in cooked or fried chicken tenders instead of shredded.