Buffalo Chicken Sandwich Recipe

Prepare sauce

In a small saucepan over low heat, melt the unsalted butter. Add the minced garlic and cook 20–30 seconds until fragrant (do not brown). Stir in Frank's RedHot, Worcestershire sauce, salt, and black pepper. Warm until just combined and glossy, about 1–2 minutes. Remove from heat.

Combine with chicken

Place the shredded rotisserie chicken in a medium bowl. Pour 3/4 of the warm buffalo sauce over the chicken and toss thoroughly to coat. Reserve the remaining sauce for topping or to adjust spice level when assembling sandwiches. Taste and add more sauce if you prefer it saucier.

If you prefer the chicken warm and slightly melded with the sauce: heat a skillet over medium heat, add the sauced chicken and cook 2–3 minutes until warmed through. If using an oven, transfer to a small baking dish, cover, and warm at 350°F (175°C) for 6–8 minutes.

In a bowl whisk together mayonnaise, sour cream, and buttermilk until smooth. Stir in crumbled blue cheese, white wine vinegar, lemon juice, salt, and black pepper. For a smoother dressing, pulse briefly in a food processor or blender. Adjust thickness with additional buttermilk (1 tsp at a time) and seasoning to taste. Chill until ready to use. (If using store-bought dressing, skip this step.)

Toast the buns: Heat a skillet or griddle over medium heat and spread a light layer of butter or oil on the cut sides of the rolls. Toast cut-side down until golden brown, 1–2 minutes.

Melt cheese: Arrange the warm buffalo chicken evenly across the bottom halves of the toasted buns (about 3/4 cup chicken per sandwich). Top each mound of chicken with a provolone slice. If you want the cheese well melted, place the open sandwiches under a broiler for 1–2 minutes or cover the skillet with a lid until the cheese softens and melts.

Add fresh toppings: Place a lettuce leaf and 2–3 slices of tomato on the top bun for each sandwich. If using celery garnish, add thin slices now or serve on the side.

Dress and finish: Drizzle or spread about 1–2 tablespoons of blue cheese dressing on the top bun (adjust to taste). Place the top bun over the cheese-melted chicken to finish the sandwich. Optionally drizzle a little reserved buffalo sauce or extra hot sauce over the chicken for more heat and sprinkle extra blue cheese crumbles.

Serve: Serve immediately while warm with extra blue cheese dressing and celery sticks on the side.