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Spicy buffalo-sauced chicken gets tucked into a sturdy toasted bun and finished with loads of melty cheese for a seriously comforting bite. You get the spicy hit from the sauce, all the gooey cheese action, and that toasted roll that stays crunchy outside. It’s like mixing buffalo wings and a Philly cheesesteak into one epic sandwich—the different textures work together for something you’ll want to eat again and again.
This sandwich came about on a lazy Sunday when I was craving buffalo wings but had only some leftover chicken to work with. I tried out every cheese in my fridge and sampled a few bread options before landing on this killer combo. Even my husband—normally a cheesesteak purist—asks for this fix every week. I’m especially happy how simple things can turn into something that tastes straight from a deli, all without leaving home.
Mouthwatering Ingredients
- Butter: Gives the buffalo sauce depth and helps toast the rolls to golden perfection—using richer butter makes it even tastier
- Chicken Breast: Works best when gently cooked and pulled apart—it soaks up the sauce for juicy bites throughout
- Hoagie Rolls: Grab a soft but sturdy roll and toast it lightly—this helps hold everything together and keeps it from getting soggy
- Buffalo Sauce: Kicks things up with spicy, tangy flavor—a hot sauce mixed with butter keeps the classic taste without burning your mouth
- Cheese Blend: Makes the sandwich super cheesy—a combo of mozzarella for stretch, provolone for classic melt, and blue cheese for a zingy bite does the trick
- Aromatics: Sauté onions and peppers for a sweet, soft topping—they pair perfectly with the spicy chicken
- Ranch or Blue Cheese Dressing: A little drizzle cools things down and ties all the flavors together—spread inside or serve on the side
How to Build It
- Start With Chicken
- Grab one pound of boneless chicken (thighs or breasts work), add a shake of salt and pepper, and cook over medium heat about 6-7 minutes each side until done. Let it cool a bit, then pull it apart with two forks so it’ll grab onto the sauce in the next step.
- Mix Up The Buffalo Goodness
- Stir together four tablespoons melted butter and half a cup of hot sauce in a large bowl. Toss in the shredded chicken, making sure it all gets coated evenly. The butter lets the sauce stick and keeps the heat in check.
- Toast The Buns
- Split four hoagie rolls most of the way but leave a hinge so they don’t fall apart. Butter the insides, then broil them for a minute or two until they’re just starting to brown along the edges. This makes a nice crispy layer before you fill them up.
- Add The Extras
- Cook up a sliced bell pepper and half an onion in a pan until soft (takes 3-4 minutes). If you want, swipe some ranch or blue cheese dressing inside the toasted buns. Pile in the buffalo chicken mix evenly among your rolls.
- Melt The Cheese
- Cover each sandwich with mozzarella and provolone, and even sprinkle on blue cheese if you’re into that. Pop the sandwiches under the broiler again for 1-2 minutes and watch for melty bubbly cheese with a touch of browning.
- Finish It Off
- Top the cheesy sandwiches with the cooked peppers and onions. Press the rolls together. For extra cheesesteak vibes, wrap each sub in foil and let them sit a couple minutes—everything melds together and stays nice and hot.
- Serve and Enjoy
- Open the foil and slice each hoagie on the diagonal. Add more buffalo sauce and dressing on the side if you want for dipping (it gets messy in the best way, so keep napkins ready!)
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I first tried chopping the chicken, but found that pulling it apart with forks gave the sandwich that irresistible texture—just like Philly cheesesteak uses thin-sliced meat. Early versions were a bit too fiery, but blending in a little ranch inside the roll totally fixes that. I love that you can use either fresh or leftover rotisserie chicken and easily dial back the heat. The cheesy trifecta is a must here, at least in my house: using all three is where the magic happens.
Tasty Sides
Pair this buffalo chicken masterpiece with sides that round out the meal—seasoned fries or crispy wedges (try garlic and parmesan) really hit the spot and look great on the plate. Want something lighter? Go for carrot and celery sticks with a bit more blue cheese on the side, just like classic buffalo wings. Some creamy coleslaw also works great, cutting through the richness and spice. Big crew for game day? Put out sandwiches with fun snacks like onion rings or mozz sticks for an awesome laid-back spread.
Fun Ways to Switch It Up
You can tweak this sandwich lots of ways and still keep it super craveable. For a Southwestern spin, add a little ranch seasoning to your buffalo sauce, use pepper jack cheese, and toss in some sliced avocado on top for a fresh touch. Barbecue lover? Swap the buffalo sauce for barbecue, use smoked gouda in place of blue cheese, and you’ve got a sweet and smoky twist. If you’re after a more classic Philly style, add mushrooms to your onions and peppers, and try a pourable cheese sauce instead. Want it lighter? Use ground chicken with buffalo spices, lighter cheese, and put everything on a wholegrain bun for a guilt-free take that still satisfies.
Keeping It Fresh
Get ahead by prepping the spicy chicken and storing in a sealed container in the fridge for three days—it makes throwing together lunch or dinner a breeze. For the best taste and crunch, keep all the parts (chicken, sautéed veggies, cheese, bread) separate until just before eating, then build and broil. If you have to stash built sandwiches, wrap them snugly in foil, chill for up to a day, and reheat at 350°F for about 10 to 15 minutes. Freeze just the buffalo chicken without bread or cheese for up to two months—thaw in the fridge before reheating when a sandwich craving hits.
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This spicy cheesy sandwich is what I make most when friends drop by to watch a game or when I’m after a last-minute but seriously comforting dinner. It’s awesome how easy upgrades turn basic ingredients into something everyone wants to eat—no fancy skills or odd groceries needed. The hit of buffalo sauce, the stretchy melted cheese, and a toasted bun make it hard to stop at just one. Whether you go wild for buffalo sauce or just want another way to enjoy chicken sandwiches, this mash-up totally delivers big taste without much work. And honestly, that’s what good home cooking means to me!
Recipe FAQs
- → Can I save time by using pre-cooked chicken?
- Definitely! Shredded rotisserie chicken works perfectly. Use 2-3 cups and toss it with the buffalo sauce and butter in the skillet. Warm it up for a couple of minutes, and you’re good to go!
- → Which cheese works best for this sandwich?
- Go with provolone for that smooth, melty goodness. Want to switch it up? Mozzarella offers a mild option, pepper jack adds a kick, and American hits that classic cheesesteak vibe.
- → How spicy is this dish?
- It’s got a medium heat level thanks to Frank’s RedHot. Want to tone it down? Use just 1/4 cup of hot sauce and leave out the jalapeños. Crank it up with extra hot sauce or diced jalapeños!
- → What sides pair well with this meal?
- Try it with chips, crispy fries, coleslaw, or a simple green salad. For a full buffalo-inspired spread, add celery and carrots with ranch or blue cheese for dipping.
- → Can I prepare this in advance for a gathering?
- Sure! Cook the chicken mixture up to two days ahead and store it in the fridge. Just reheat when you're ready and assemble it on freshly toasted buns so they stay crispy.
- → How can I make a low-carb version of this sandwich?
- Skip the bread and pile the chicken mix onto lettuce leaves for wraps or serve it as a salad. You can also check stores for low-carb buns or flatbreads.