Buffalo Chicken Cheesesteak Sandwiches with Blue Cheese Dressing and Roasted Potato Wedges

If you love buffalo chicken and cheesesteaks, this mashup is for you. Tender chicken pieces are seasoned and cooked with caramelized onion, then tossed in hot sauce and butter before being topped with melty Monterey Jack and mozzarella. Pile it all into a toasted baguette and drizzle with creamy blue cheese dressing.

On the side, crispy roasted potato wedges seasoned with garlic powder round out the meal. This hearty sandwich comes together in about 30 minutes and is perfect for a weeknight dinner that feels like a treat.

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Ingredients

20 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

3 unit Frank's Hot SauceView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Cheese DressingView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce Frank's Seasoning BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve, peel and thinly slice onion.
2. Toss potatoes on a baking sheet with a large drizzle of oil, garlic powder, salt and pepper. Roast on top rack until golden brown and crispy, 20-25 minutes.
3. While potatoes roast, heat a drizzle of oil in a large pan over medium-high heat. Add onion, salt and pepper; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Turn off heat; transfer to a plate. Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in the same pan over medium-high heat. Add chicken, Frank’s Seasoning Blend, salt and pepper; cook, stirring, until chicken is browned and cooked through, 4-6 minutes. Return sautéed onion to pan; stir to combine.
4. Reduce heat under pan to medium low; add hot sauce and 1 TBSP butter. Cook, stirring, until butter has melted and mixture is evenly coated, 1-2 minutes. Evenly top with mozzarella and Monterey Jack. Cook, undisturbed, until cheese melts, 1-2 minutes. Remove from heat.
5. Halve baguettes lengthwise, stopping before you cut all the way through. Use a spoon to carefully hollow out baguettes. (Tip: Save insides for another use, like homemade breadcrumbs.) Toast baguettes.
6. Evenly divide Buffalo chicken between toasted baguettes; drizzle with blue cheese dressing. Divide sandwiches and potato wedges between plates. Serve.

Recipe Tips

FAQ

Can I use chicken thighs instead of chicken breast?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until cooked through.

What can I substitute for blue cheese dressing?

Ranch dressing is a great alternative if you’re not a fan of blue cheese.

How do I store leftovers?

Store the chicken mixture and potato wedges separately in airtight containers in the refrigerator for up to 3 days. Reheat in a skillet or oven.