Spicy Buffalo Ranch Chicken Melt Sandwiches with Roasted Sweet Potato Wedges

Get ready for a flavor-packed sandwich that brings together spicy Buffalo sauce, creamy ranch, crispy bacon and melted cheddar cheese. Pressed until golden and crusty, these chicken melts are served alongside oven-roasted sweet potato wedges for a satisfying meal that’s perfect for any night of the week.

This recipe uses simple ingredients and comes together in under an hour. The combination of tangy hot sauce and cool ranch dressing creates an irresistible sauce, while the smoky bacon and tender chicken make every bite a delight. Whether you’re cooking for family or friends, these sandwiches are sure to impress.

Log in to save recipes and build weekly shopping lists.

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

4 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

2.5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView 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. 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, until crispy, 6-8 minutes. Transfer to a paper-towel-lined plate. Reserve bacon fat in pan. While bacon cooks, pat chicken dry; 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.
4. Heat pan with bacon fat over medium heat (add a drizzle of oil if dry). Add chicken and cook until browned and cooked through, 5-7 minutes per side. Transfer chicken to a plate. Wash out pan. In a small bowl, combine dressing and half the hot sauce (add more if desired).
5. 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.
6. Heat 2 TBSP butter (4 TBSP for 4 servings) and a small 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. 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, you can substitute sourdough with any sturdy bread like ciabatta or Texas toast. Just ensure it can hold up to the fillings and pressing.

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 serve extra ranch on the side to cool down the heat.

Can I prepare the sweet potato wedges ahead of time?

Yes, you can roast the sweet potato wedges up to a day in advance. Reheat them in a 350°F oven for about 5-10 minutes before serving.