Slice the ciabatta roll horizontally. Lightly brush cut sides with 1 tsp olive oil (not counted above) and toast in a 400°F (200°C) oven or in a skillet until golden and slightly crisp, about 4–6 minutes.

assemble sandwich

Spread the mayo mixture on both cut sides of the toasted ciabatta. Layer the bottom with Napa blend, then place tomato slices and pickle slices. Add the hot honey buffalo chicken, top with white cheddar slice so it melts slightly, finish with extra sauce if desired, and close the sandwich. Cut in half and serve immediately.

Hot Honey Buffalo Sauce

In a small saucepan over low heat, melt the butter. Add hot sauce, honey, apple cider vinegar, smoked paprika, garlic powder, and salt. Whisk continuously until smooth and slightly thickened, about 1–2 minutes. Remove from heat and set aside. Taste and adjust honey or hot sauce to preference.

Mayo Spread

In a small bowl combine mayonnaise, lemon juice, and black pepper. Stir until smooth. Taste and adjust seasoning. Refrigerate until ready to use.

Chicken Seasoning & Cooking

Pat the chicken dry and season both sides with a pinch of salt and pepper. If using a thick breast, slice horizontally or pound to an even thickness ~1/2 inch.

In a shallow dish combine flour, cornstarch, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika. Dredge the chicken in the dry mix, shaking off excess.

Heat a skillet over medium-high heat and add 1 tbsp olive oil. When shimmering, add the chicken and cook 3–4 minutes per side (depending on thickness) until golden brown and cooked through to an internal temperature of 165°F (74°C).

Transfer cooked chicken to a plate lined with paper towel briefly to drain. While still hot, toss the chicken in the prepared hot honey buffalo sauce until evenly coated. If desired, return to skillet for 30 seconds to warm the sauce and help it set on the chicken.