Spicy Buffalo Chicken and Bacon Melts with Roasted Sweet Potato Wedges

Get ready for a sandwich that delivers big on flavor and crunch. Tender chicken cutlets are seasoned with a smoky spice blend, pan-seared until golden, then layered with crispy bacon, tangy Buffalo ranch sauce and melty cheddar cheese between slices of sourdough bread. The whole thing is pressed in butter until the bread is perfectly crusty and the cheese is ooey-gooey.

On the side, sweet potato wedges are roasted with the same spice blend until caramelized and tender. It’s a hearty, satisfying meal that’s perfect for weeknights or casual entertaining. Serve with extra hot sauce on the side for those who like it spicy!

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Ingredients

2 unit Frank's Hot SauceView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

8 ounce BaconView ingredient guideLike ingredientDislike ingredient

0.66 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

2 slice Sliced Mild Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Cut sweet potatoes into ½-inch-thick wedges.
2. Toss sweet potatoes on a baking sheet with a large drizzle of oil, 1 tsp Southwest Spice Blend (2 tsp for 4 servings), salt and pepper. (You’ll use more Southwest Spice Blend in the next step.) Roast on top rack until lightly browned and tender, 15-20 minutes.
3. Meanwhile, add bacon to a large dry, preferably nonstick, pan in a single layer. Cook over medium-high heat, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-8 minutes. Turn off heat; transfer to a paper-towel-lined plate. Reserve bacon fat in pan.
4. While bacon cooks, pat chicken dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ⅓ inch thick. Season all over with 1 tsp Southwest Spice Blend (2 tsp for 4 servings), salt and pepper. (Save remaining Southwest Spice Blend for another use.)
5. Heat pan with bacon fat over medium heat (add a drizzle of oil if pan seems dry). Add chicken and cook until browned and cooked through, 5-7 minutes per side. TIP: Lower heat if chicken begins to brown too quickly. Turn off heat; transfer chicken to a plate. Wash out pan.
6. While chicken cooks, in a small bowl, combine dressing and half the hot sauce (add more if you prefer more heat!).
7. On a clean work surface, evenly layer half the sourdough slices with chicken and bacon. Top with Buffalo ranch and cheddar. Top with remaining sourdough slices to form sandwiches.
8. Heat 2 TBSP butter (4 TBSP for 4 servings) and a small drizzle of oil in pan used for chicken over medium heat. Carefully add sandwiches and cook, gently pressing down with a spatula, until bread is golden and cheese melts, 2-4 minutes per side; add another 1 TBSP butter (2 TBSP for 4) when flipping. TIP: Work in batches if necessary, adding more butter if needed; lower heat if browning too quickly.
9. Halve sandwiches on a diagonal. Divide sandwiches and sweet potato wedges between plates. Serve with any remaining hot sauce on the side.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, you can substitute sourdough with any sturdy bread like ciabatta or Texas toast. Avoid soft bread as it may not hold up to the filling.

How do I make this less spicy?

Reduce the amount of hot sauce in the Buffalo ranch mixture or use a mild hot sauce. You can also omit the extra hot sauce for serving.

Can I prepare the sweet potato wedges ahead of time?

Yes, you can roast the sweet potato wedges up to 2 hours in advance and reheat them in a 350°F oven for 5-10 minutes before serving.