Crispy Buffalo Ranch Chicken Melts with Sweet Potato Wedges

Get ready for a sandwich that brings the heat and the cool! These Buffalo Ranch Chicken Melts are loaded with tender, spiced chicken, crispy bacon and melted cheddar, all slathered with a tangy Buffalo ranch sauce. Pressed in butter until golden and crunchy, they’re the perfect match for oven-roasted sweet potato wedges.

This recipe is all about big flavors and satisfying textures. The smoky bacon, spicy hot sauce and creamy ranch come together in every bite. Plus, the sweet potatoes add a natural sweetness that balances the heat. It’s a crowd-pleasing meal that’s easier than you think!

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Ingredients

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

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

24 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

0.66 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

2 slice Sliced Mild Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with rack in top position. Wash and dry produce. Cut sweet potatoes into ½-inch-thick wedges.
2. Toss sweet potatoes on a baking sheet with a drizzle of oil, 1 tsp Southwest Spice Blend (2 tsp for 4 servings), salt and pepper. Roast on top rack until lightly browned and tender, 15-20 minutes.
3. Meanwhile, place bacon in a large dry nonstick pan in a single layer. Cook over medium-high heat, turning occasionally, until crispy, 6-8 minutes. Transfer to a paper-towel-lined plate. Reserve bacon fat in pan.
4. Pat chicken dry with paper towels and place between two large pieces of plastic wrap. Pound to about ⅓ inch thick. Season both sides with 1 tsp Southwest Spice Blend (2 tsp for 4 servings), salt and pepper.
5. Heat pan with bacon fat over medium heat (add a drizzle of oil if needed). Cook chicken until browned and cooked through, 5-7 minutes per side. Transfer to a plate. Wash out pan.
6. In a small bowl, combine buttermilk ranch dressing and half the hot sauce (add more to taste).
7. On a clean work surface, layer half the sourdough slices with chicken, bacon, Buffalo ranch sauce and cheddar. Top with remaining sourdough slices to form sandwiches.
8. Heat 2 tbsp butter (4 tbsp for 4 servings) and a drizzle of oil in the pan over medium heat. Add sandwiches and cook, 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. Work in batches if needed.
9. Halve sandwiches diagonally. Divide sandwiches and sweet potato wedges between plates. Serve with remaining hot sauce on the side.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, any sturdy bread like ciabatta or Texas toast works well, but sourdough adds a nice tang.

How can I make this less spicy?

Use less hot sauce in the ranch mixture or omit it entirely for a milder flavor.

Can I prepare the sweet potato wedges ahead of time?

Yes, you can roast them up to a day in advance and reheat in the oven or air fryer before serving.