American🍞 Bread & bakery

Buffalo Chicken Sandwich

Name: Buffalo Chicken Sandwich
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 800 g Chicken Breast; 1½ liters Chicken Stock; 2 Garlic Cloves; 1-2 Fresh Thyme Sprigs or Bay Leaf; 1 tsp Black Peppercorns; ½ Brown Onion; 80 ml Frank's RedHot Sauce; 3 tbsp Honey; 20 g Unsalted Butter; 3 Garlic Cloves; ~½ tsp Salt & Cracked Black Pepper; 200 g Greek Yoghurt; 1 Garlic Clove; 1 tsp Onion Powder; 1 tsp Dried Dill; 1 tbsp Fresh Chives; 1 tbsp Fresh Parsley; 1 Lemon; 6 Brioche Burger Buns; 200 g Fresh Mozzarella; ~6-8 slices Sliced Pickles

⏱ 40 min🍽 Serves 6

A high-protein buffalo chicken sandwich perfect for meal prep. Each serving contains 47g of protein and tastes delicious while fitting your nutrition goals. Can be served hot or cold.

High-proteinLow-cal

Adapted from a video by Chef Jack Ovens

This Meal Prep Sandwich Has 47g of Protein and Tastes Like a Cheat Meal

Watch on YouTube

Ingredients

Chicken Breast800 g
Chicken Stock1½ liters
Garlic Cloves2
Fresh Thyme Sprigs or Bay Leaf1-2
Black Peppercorns1 tsp
Brown Onion½
Frank's RedHot Sauce80 ml
Honey3 tbsp
Unsalted Butter20 g
Garlic Cloves3

Steps

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1
Heat chicken stock to a light simmer. Add crushed garlic, half an onion, black peppercorns, and bay leaves. Let infuse for about a minute to develop flavors.
2
Submerge the whole chicken breasts in the stock. Maintain a gentle simmer rather than a rolling boil to keep the chicken tender and juicy.
3
Cook the chicken for approximately 18 minutes until fully cooked through.
4
In a bowl, combine Greek yogurt with onion powder, dried dill, dried chives, and dried parsley. Grate in one garlic clove and squeeze the juice from one lemon. Season with salt and black pepper, mix well, and taste to adjust. Refrigerate until ready to serve.
5
Grate three garlic cloves into a paste for the hot honey sauce. Grate the fresh mozzarella using the large side of a box grater.
6
In a small pan over medium-high heat, combine hot sauce, honey, unsalted butter, and grated garlic. Whisk until smooth, then bring to a gentle simmer. Cook for 1 minute to infuse flavors, then remove from heat.
7
Remove and drain the cooked chicken, placing it on a wire rack over a tray to cool. Once cool enough to handle, shred the chicken using your hands or two forks.
8
Lightly toast the brioche buns for about 1 minute under a grill or broiler, toasting only the insides. Or leave them fresh and toast later when reheating.
9
Mix the shredded chicken with the buffalo sauce, ensuring every piece is evenly coated.
10
Spread the ranch sauce evenly on the bottom of each toasted bun. Divide the sauce-coated chicken equally among the six buns, placing it on top of the ranch.
11
Distribute the sliced mozzarella cheese evenly over the chicken on each sandwich. Sprinkle with cracked black pepper.
12
Place the sandwiches in a preheated 180°C (350°F) fan-forced oven and bake for 5 to 6 minutes until the cheese is melted.
13
Spread the remaining ranch sauce evenly on the top buns.
14
Top each sandwich with the upper bun. Add pickles if desired. Wrap with foil or food-safe paper for storage.

Buffalo Chicken Sandwich

Ingredients

Steps

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