Everyone I know loves Buffalo chicken wings. They’re always perfect for parties and I’ve made them even when there isn’t a party. I think they’re great! But I don’t always want to have to stand over the fryer to make them. So, when I’m craving Buffalo chicken I make my Buffalo Chicken Stuffed Bread.
The wonderful thing about Buffalo sauce is that you can make it as mild or as spicy as you like. Now that Mr. Comfortable is able to stand some heat in his meals I’ve upped the spice in this recipe back to the original level. You can make it milder just by reducing the amount of hot sauce you use.
When I’m serving this for a party I cut the loaf into small portions and let everyone top theirs with whichever vegetables they choose. If it’s dinner I cut the loaf into about 4 equal portions; one each for dinner and one each for lunch the next day.
As many of you know I love recipes that I can break down into small tasks so I can rest in between. Buffalo Chicken Stuffed Bread is one of those recipes. I can cook the chicken and cut it up then take a break. My mandolin makes it incredibly easy to cut up the vegetables and they can be refrigerated until the sandwich is ready to assemble. Everything about this recipe is easy and that’s the way I like cooking!
I start making the components for the Buffalo Chicken Stuffed Bread early in the day. This means I can take as much time as I need to get it all done. The first thing I do is cook the chicken and cut it up into bite size pieces.
Next I cut up the vegetables that will top my sandwich. Of course you can use any vegetables your little heart desires.
The bread is next. I cut it in half lengthwise and remove about 1/2 the bread from each side. Ideally I don’t cut all the way through but if I (or you) do it’s no big deal.
When it’s getting close to time to make the Buffalo Chicken Stuffed Bread I make the sauce. I melt the butter then add hot sauce until I get the level of heat I want. I went pretty hot with this one!
I stir the butter and hot sauce until it’s combined into wonderful, spicy Buffalo sauce.
The chicken gets tossed in the Buffalo sauce until it’s all well coated.
I remove the chicken from the sauce with a slotted spoon and spread it on the bottom half of the loaf. If there’s a little sauce left in the bowl I usually pour it over the chicken.
Then I top the chicken with the pepper jack cheese slices.
The bread goes in the oven for 5 – 7 minutes; until the cheese is all melted.
At this point you can slice the loaf into individual servings and let everyone top theirs as they prefer. I usually just pile everything on top then slice it since we both like all the toppings. A drizzle of Ranch dressing goes on top and it’s ready to eat!
I don’t mind saying Buffalo Chicken Stuffed Bread is great!
Buffalo Chicken Stuffed Bread
- 4 chicken breasts (boneless, skinless), cooked and cut into bite size pieces
- 6 tablespoons unsalted butter, melted
- 1/4 cup hot sauce
- 1 loaf unsliced bread (French, Italian, or Vienna)
- 8 slices pepper jack cheese
- 5 – 6 slices red onion, sliced very thin
- 1 green pepper, sliced very thin
- 1 tomato, sliced
- Ranch dressing (to drizzle over sandwich)
- Preheat oven to 400 degrees.
- In a large bowl stir hot sauce into melted butter until well combined.
- Cut bread in half lengthwise. Try not to cut all the way through.
- Remove about 1/2 the bread from each side of the loaf.
- Toss cooked chicken pieces in buffalo sauce until it is well coated.
- Remove chicken with a slotted spoon and place on bottom half of bread.
- Top chicken with pepper jack cheese slices.
- Place in oven until cheese melts completely (5 – 7 minutes).
- Remove and top sandwich with red onions, green pepper, tomato, and lettuce.
- Drizzle Ranch dressing over toppings.
- Slice into portions and serve.