Hot Buffalo Chicken, Bacon, and Cheese Sandwich Recipe - Allrecipes.com
Hot Buffalo Chicken, Bacon, and Cheese Sandwich Recipe
  • READY IN 40 mins

Hot Buffalo Chicken, Bacon, and Cheese Sandwich

Recipe by  

"This is actually a LARGE sandwich using a loaf of crispy Italian bread. Great served as a meal, cut into slices as an appetizer or separate onto individual rolls for a quick dinner or lunch."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    40 mins

Directions

  1. Preheat an oven to 325 degrees F (165 degrees C).
  2. Place the bacon in a large, deep skillet; cook over medium-high heat, turning occasionally, until evenly browned. Drain the bacon slices on a paper towel-lined plate.
  3. Combine the mayonnaise, sour cream, and hot sauce in a small bowl. Spread both halves of the bread with the mayonnaise mixture. Place chicken on bottom half of bread; layer bacon and cheese on top of chicken. Fold the top half of the bread over the bottom, and wrap with foil.
  4. Bake for 20 to 25 minutes. Add a layer of red pepper slices on top of the bacon and cheese, if desired. Cut into slices, and serve.
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Reviews More Reviews

Most Helpful Positive Review
Apr 22, 2009

Really, really tasty! These had really great flavor and not at all spicy even though I almost tripled the wing sauce for more flavor (I used Frank's Red Hot Buffalo Wing Sauce). I used hoagie buns that I needed to use up and added a bit of prepared Ranch dressing to the sauce mixture, which added a nice tang. I slathered the sauce on both sides of the buns, then layered as directed. My pepperjack cheese had *mysteriously* disappeared (thank you Mr. CookinBug), so I used a mixture of shredded mozzarella and cheddar. Will definitely make these again and again. Thanks :)

 
Most Helpful Critical Review
Apr 08, 2009

THIS WAS OK- SOUNDED GREAT- HUSBAND SAID IT WAS BLAND- I PUT MORE SEASONING IN HIS MADE SANDWICH- ADDED MORE WING SAUCE, GARLIC POWDER, PEPPER- MY SANDWICH DIDN'T WORK WELL WRAPPED UP IN FOIL AND BAKED- BOTTOM WAS REAL CRISPY (DONE ON CENTER RACK)- WHICH WAS OK BUT THE CHEESE WAS NOT MELTED INSIDE SANDWICH- . I THINK IT WOULD BE BEST IF THE SAUCE WENT ON BOTH SIDES- YOU ADDED YOUR MEATS AND THEN YOUR CHEESE AND OPEN FACED BROILED IT - JUST A THOUGHT- THANKS FOR LETTING ME TRY YOUR RECIPE-

 
May 01, 2009

Terrific recipe. I agree with many reviewers that 1) you can increase the wing sauce and 2) in should be baked open face to melt the cheese and get the sandwich nice and hot inside. You could add other favorites like grilled onions to add to the already awesome flavor. My teenage and older girls lived the sandwich. Thanks!

 
Mar 20, 2009

OMG So good! I didnt read it very well and was in a hurry so ended up mixing the sauce all together with the chicken and it was freaking amazing!!!

 
Apr 24, 2009

Made this as an appetizer. Used french bread rounds. Spread sauce (w/double hot sauce), shredded chicken, crumbled bacon, and shredded cheese. Baked open face just until cheese was melted. Wonderful!

 
Oct 20, 2010

Very good! I have a strong aversion to mayo, so I replaced it with cream cheese. Also added onions and cooked open faced.

 
Nov 30, 2010

After reviewing feedback from several other users, I decided to mix the sauce into the chicken rather than use it as a condiment. I also warmed the sandwiches open-faced and placed the tops on afterwards. The only recommendation I would make for warming it this way is to reserve some of the sauce to place on the tops of the bread (to help hold it in place better). This sandwich is so, so good! You've got to try it!

 
Apr 14, 2009

If this recipe called for twice the amount of the hot sauce I would have rated it 5 stars! I did double the hot sauce, so it was outstanding. I used french bread, it was all I had, but everything else stayed the same. Thank you for a new favorite!

 

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Nutrition

  • Calories
  • 566 kcal
  • 28%
  • Carbohydrates
  • 44.3 g
  • 14%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 30.1 g
  • 46%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 27.9 g
  • 56%
  • Sodium
  • 988 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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