Buffalo Chicken Melts Recipe

American cuisine · 451 calories

Buffalo Chicken Melts recipe

About this recipe

Buffalo Chicken Melts bring the bold flavors of American cuisine to your lunchtime table. Juicy shredded chicken tossed in spicy buffalo sauce, topped with melted cheese, and served on toasted sourdough bread for the ultimate comfort meal.

Ingredients

  • - Pipers Farm Properly Free Range Chicken Wings
  • - Lurpak Unsalted Butter
  • - Jason'S Sourdough The Great White Straight Up Sourdough
  • - Filippo Berio Garlic Flavoured Olive Oil
  • NaN Bute Island Cheddar Flavour Block
  • 1 Kg Red Onion 1kg
  • 1 Bunch Spring Onions 1 Bunch
  • - Hellmann'S Real Mayonnaise 250ml
  • - Longley Farm Freshly Soured Cream
  • - Strathdon Blue Blue Scottish Cheese
  • 250 Ml PLJ Lemon Juice Original Sharp 500ml
  • 50G Pepper Black Ground BWFO
  • 1 stick Organic Celery Stick
  • - Flying Goose Sriracha Hot Chilli Sauce
  • 100 G East End Garlic Powder
  • - Tata Salt

Instructions

  1. 1. Preheat your oven to 200°C (180°C fan) or Gas Mark 6 and line a baking tray with parchment paper.
  2. 2. In a large mixing bowl, combine the shredded chicken, hot sauce, melted butter, and garlic powder. Mix well to coat the chicken evenly in the buffalo sauce.
  3. 3. Place the slices of sourdough bread on the prepared baking tray and lightly brush each slice with olive oil on both sides.
  4. 4. Toast the sourdough slices in the preheated oven for 5 minutes on each side, or until lightly golden and crisp.
  5. 5. Remove the bread from the oven and divide the buffalo chicken mixture evenly across four slices of the toasted bread.
  6. 6. Sprinkle the grated cheddar cheese evenly over the chicken mixture on each slice.
  7. 7. Return the topped bread slices to the oven and bake for 10 minutes, or until the cheese is fully melted and bubbling.
  8. 8. While the melts are baking, prepare the blue cheese dressing by whisking together the mayonnaise, sour cream, crumbled blue cheese, lemon juice, salt, and black pepper in a small bowl.
  9. 9. Remove the melts from the oven once the cheese is melted and golden. Top each melt with sliced red onion and chopped spring onions for a fresh crunch.
  10. 10. Serve the Buffalo Chicken Melts immediately with a drizzle of blue cheese dressing and an optional side of celery sticks for a complete meal.