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Blue Cheese Buffalo Chicken Sandwich

Recipe compliments of Keyundria Welch and Jefferson State Culinary and Hospitality Institute
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  • 4 pieces of boneless, skinless Chicken Breasts (6-7 oz. each)
  • Salt and Pepper to taste
  • 1 tsp. Paprika
  • 1 tsp. Chili Powder
  • Drizzle of Olive Oil
  • 1 small, Red Onion, thinly sliced
  • Lettuce
  • Tomato Slices
  • 4 slices of Swiss Cheese
  • 4 Ciabatta Rolls, split

Sauce for chicken:
  • 2 Tbsp. Moore's Blue Cheese Buffalo Sauce
  • 1 Tbsp. Mayo
  • 4 Scallions, thinly sliced


1. Heat a large, nonstick skillet over medium-high heat.  
2.  Season chicken with salt, pepper, paprika, and chili powder.  Drizzle each breast with olive oil to coat.
3.  Pan grill each Chicken Breast on each side.  Lower heat and cook thoroughly.
4.  In a bowl, combine the Blue Cheese Buffalo Sauce, mayo, and scallions.
5.  When the Chicken is cooked throughout, remove from the pan and add to the bowl and coat evenly with the blue cheese sauce mixture.
6.  Place chicken breast on Ciabatta bread bottoms and top with crisp lettuce, red onions, tomato and cheese. 
7.  Place bread tops on sandwiches and serve with remaining sauce for dipping, if desired.