buffalo chicken melt recipe

Buffalo Chicken Melt

Last Updated on July 6, 2021

This buffalo chicken melt recipe is the perfect way to cure your weekday or weekend lunchtime blues. With melted mozzarella and bleu cheese over the easy spicy Buffalo chicken recipe, this simple recipe could become your go-to buffalo chicken sandwich for a long time.

The Buffalo chicken you make for this recipe can be used for lunch any day of the week and is perfect for meal planning. You can place it in a resealable container; the chicken will keep for 5 days in the refrigerator.

buffalo chicken melt

Buffalo Chicken Melt

Use for sandwiches, wraps, or salad topper for a memorable, spicy lunch.
5 from 4 votes
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Protein: Poultry
Cut: Chicken Breast
Diet: Gluten Free, Whole30
Course: Lunch
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 people


  • 2 pounds ButcherBox chicken breast Alternatives: Boneless chicken thighs or chicken tenders
  • 2 tablespoons cooking oil
  • 1 tablespoon BB Seasoned Salt Alternative: Any seasoned salt mix or kosher salt
  • 2 stalks celery small dice
  • ½ cup bleu cheese crumbles
  • ½ bottle Buffalo sauce Recommended: Primal Kitchen Buffalo Sauce

For the Melt

  • ½ cup mozzarella cheese shredded
  • ½ cup bleu cheese crumbles
  • 6 slices bread lightly toasted


  • Preheat oven to 350°F.
  • Thoroughly dry chicken before seasoning with oil and salt. Place on a parchment-lined baking sheet. Bake for 25 minutes, or until the thickest part is 165°F.
  • Shred chicken once it has cooled to room temperature.
  • Mix remaining ingredients with shredded chicken. Gradually add buffalo sauce to your desired heat. We used ½ a bottle for a nice spicy kick.

The Melt

  • Combine bleu cheese crumbles and shredded mozzarella, set aside.
  • Place lightly toasted bread slices on a parchment-lined baking sheet. Top with buffalo chicken salad and bleu cheese mixture.
  • Place under broiler to melt cheese. Approximately 3 minutes, or until cheese has melted and the cheese slightly browns. Serve and enjoy!


Chef Tip:  When making a melt always start with a lightly toasted slice of bread. This will help keep the bread from turning soggy.
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Emilie Abijanac is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the Sous Chef for East Meets West Catering and has worked with Kate’s Table and La Fête. Emilie was also the culinary director of ButcherBox.