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Buffalo Ranch Chicken Melts on Ciabatta Rolls

Quick and Easy Buf­fa­lo Ranch Chick­en Melts are per­fect as a full-sized sand­wich or as a slid­er. These delec­table, 5‑ingredient Chick­en Melts are anoth­er done in under 30 min­utes recipe!

Buffalo Ranch Chicken Melts on a white plate sitting on a concrete countertop.  Sandwiches are served with spinach and apple salad.
Post may con­tain affil­i­ate links. See my Affil­i­ate Disclosure.

The Ingredients

Warm and sat­is­fy­ing Buf­fa­lo Ranch Chick­en Melts are one of my favorite five-ingre­di­ent recipes. You’re like­ly to have every­thing you need in the pantry and fridge.

  • Pre-Cooked Bone­less Skin­less Chick­en Breasts (see sub­sti­tu­tion options in the sec­tion, below.)
  • Buf­fa­lo Ranch Sauce Choose your favorite brand or use my recipe in the NOTES sec­tion of the recipe card.
  • Col­by Jack Cheese, fresh­ly grat­ed Fresh­ly grat­ed for ulti­mate melta­bil­i­ty is the key, here. I used Col­by Jack, but Extra Sharp Ched­dar Cheese, Moz­zarel­la or Mon­terey Jack Cheese would all be deli­cious. I think Smoked Gou­da would also be fantastic!
  • Cia­bat­ta Rolls
  • But­ter
Ingredients to Make Buffalo Ranch Chciken Melts: pre-cooked chicken breasts, butter, buffalo ranch sauce, grated Colby Jack Chees and Ciabatta Rolls

Can a sand­wich be com­fort food? It can if it’s ooey, gooey cheese and ten­der white chick­en in a lus­cious creamy buf­fa­lo ranch sauce and served on cia­bat­ta rolls. You guys, these are so good!!!

What Is a Melt Sandwich?

A melt sand­wich, like this Buf­fa­lo Ranch Chick­en Melt recipe, com­bines cheese with a meat or veg­etable filling. 

Chick­en melts (burg­er melts, mush­room melts, etc.) are then grilled, toast­ed or baked. They’re served hot and cheesy.

The end result is a fla­vor­ful and saucy melt sand­wich with fla­vor­ful fill­ing and lots of gooey, drip­ping melt­ed cheese.

Buffalo Ranch Chicken Melts on a white plate sitting on a concrete countertop. Sandwiches are served with spinach and apple salad.

Activate Secret Weapon: Pre-Cooked Chicken

Pre-cooked chick­en makes this recipe a week­night din­ner dream. I try to always have some in my fridge or freez­er for recipes just like these del­ish Buf­fa­lo Ranch Chick­en Melts.. 

I typ­i­cal­ly prep a large batch ahead of time, bag it up and get it stored. The three recipes I use most often to do this are:

  1. My easy 20-minute, juicy Baked Chick­en Breasts. Prepped and on the table in 30 min­utes or less. Per­fect every time. Great as a main dish or for food prep days. (This is what I had on hand for my Buf­fa­lo Ranch Chick­en Melts recipe, today. It was spectacular.)
  2. Our best ten­der and suc­cu­lent Slow Cook­er Chick­en Breasts. 2 1/2 hours in the crock­pot and you’ll have a fab­u­lous chick­en din­ner, plus left­overs for the fridge and freez­er. Also per­fect for chick­en melts.
  3. My favorite chick­en for Mex­i­can dish­es, slow cook­er South­west Chick­en. A lit­tle spicy kick wakes up the palate to the famil­iar south­west fla­vors in this mouth­wa­ter­ing chick­en. Again, only 2 1/2 hours in the slow cooker.

No Pre-Cooked Chicken on Hand? No Worries!

Even if you don’t have one of these recipes pre-cooked and in the fridge or freez­er, you still have options to get Buf­fa­lo Ranch Chick­en Melts on the table quickly.

Start with a rotis­serie chick­en from the store or use up left­overs from anoth­er chick­en meal. Both are ide­al for mak­ing chick­en melts. 

Most gro­cery stores car­ry pre-cooked frozen chick­en, too (not bread­ed chick­en), for use in recipes. Check out the freez­er sec­tion to see what your mar­ket offers. Thaw the meat before using it in this Chick­en Melts recipe.

Some day soon, I do encour­age you to take 5 or 10 min­utes to throw togeth­er one of the easy recipes list­ed above, though. You will not believe how sim­ple it makes get­ting week­night sup­pers on the table to have pre-cooked chick­en ready to go.

Buffalo Ranch Chicken Melts on a white plate with spinach salad.

Choosing Bread for Your Chicken Melts Sandwiches

I chose cia­bat­ta rolls to make my Buf­fa­lo Ranch Chick­en Melts. 

I love the way these rolls can stand up to a saucy chick­en melt sand­wich with­out falling apart. 

And all the love­ly, irreg­u­lar holes and divets are a great place for the ooey, gooey cheese to melt into. That being said, you could use dif­fer­ent bread.

Choose your fam­i­ly’s favorite bread for chick­en melt sand­wich­es. If you use sliced bread, I rec­om­mend toast­ing it before build­ing your Buf­fa­lo Ranch Chick­en Melt sand­wich­es, so it does­n’t soak up so much of the sauce and get sog­gy. And I would prob­a­bly just toast them in a skil­let like grilled cheese.

You could also select: Ham­burg­er Buns, Slid­er Buns, Sweet Hawai­ian Rolls, Hoagie Rolls or Steak Rolls. I also think that Pret­zel Rolls would be deli­cious for Buf­fa­lo Ranch Chick­en Melts. 

ciabatta rolls sliced open on a concrete counter being buttered

What to Serve with Buffalo Ranch Chicken Melts

What you serve with Buf­fa­lo Ranch Chick­en Melts will depend on the sea­son and the occa­sion. In warmer months, serve them with your favorite side sal­ads like Pota­to Sal­ad, Broc­coli Cau­li­flower Sal­ad or Man­darin Orange Salad.

When the weath­er is cool they’re fan­tas­tic next to a warm bowl of toma­to soup, or with Air Fry­er Green Beans or Green Beans and Pota­toes. I also love them with Cran­ber­ry Apple Sal­ad or Kale Sal­ad with Apples and Roast­ed But­ter­nut Squash.

You can also make these sand­wich­es in a mini form, cre­at­ing slid­ers instead of full size sand­wich­es. These are per­fect for Labor Day par­ties, foot­ball and tail­gat­ing gath­er­ings or for fun evenings around a bon­fire. Serve them at a Hal­loween par­ty or on a Christ­mas Eve buf­fet table.

Wher­ev­er you serve Buf­fa­lo Ranch Chick­en Melts, and in what­ev­er size, these melty, cheesy chick­en sand­wich­es with just a touch of spicy kick will be met with cheers and huz­zahs from all who get to share them.

Storing and Reheating 

If you won’t be eat­ing six sand­wich­es at one sit­ting, i rec­om­mend stor­ing the prepped chick­en for your Buf­fa­lo Ranch Chick­en Melts in an air­tight con­tain­er in the fridge for up to four days. Build the sand­wich­es as you need them and bake.

The good new is that we did have two left­over sand­wich­es the day I first made these.. I allowed them to cool com­plete­ly, still in the foil and stored them in the fridge. 

Two days lat­er, rather than dis­as­sem­ble the sand­wich to bring the chick­en to room temp, I sim­ply put the whole foil pack­et in the oven and turned it on to 400°. Leav­ing the sand­wich in the foil kept it from dry­ing out. As the oven pre­heat­ed, the con­tents were warmed slight­ly. When the oven hit 400°, I set the timer for 15 minutes. 

The Buf­fa­lo Ranch Chick­en Melt I reheat­ed was just as good as the first time around! Deli­cious! (I do think that the tougher hearty cia­bat­ta roll made this pos­si­ble. I’m not sure a soft roll would have held up.)

How to Make Buffalo Ranch Chicken Melts

(How-to Video in Recipe Card)

  1. Pre­heat the oven to 400° F.
  2. Thin­ly slice all three pieces of pre­cooked chick­en breast. I slice it even thin­ner than an 1/8″. It’s like 2mm thick. I can’t slice it as thin as deli meat, because I just use my big chef’s knife [affil­i­ate link], but I get it as thin as I pos­si­bly can for a chick­en melt.
Thinly sliced chicken breast in a stainless steel skillet.  Skillet is sitting on a concrete countertop next to a bowl of grated cheese and a blue fabric napkin.
  1. Grate the cheese so it’s ready to go.
  2. Add the Buf­fa­lo Ranch Sauce to the skil­let with the sliced chick­en breast. Stir to even­ly coat every sin­gle slice.
  1. Heat light­ly over medi­um heat, stir­ring so it does­n’t stick and so all pieces are exposed to the heat. You don’t need it hot. It’s already ful­ly cooked. You just want to take the chill off your chick­en and sauce if they have been refrig­er­at­ed. You’re basi­cal­ly bring­ing them to room tem­per­a­ture or a lit­tle warmer. It will take 3 to 4 min­utes, tops. (You could try doing this in the microwave, but I don’t rec­om­mend it. The meat will become dry and tough.) This quick pre­heat means the chick­en melt sand­wich­es will spend less time in the oven and will heat more even­ly. Set the warmed chick­en aside.
  2. But­ter both the top halves and the bot­tom halves of all 6 cia­bat­ta rolls.
buttered ciabatta roll halves on a concrete countertop with a small bowl of butter and a blue print fabric napkin
  1. Spread 3 Table­spoons of grat­ed cheese on top of the but­ter on each bot­tom half.
  2. Next, add 1/6 of the sliced chick­en breast you’ve prepped for the Buf­fa­lo Ranch Chick­en Sliders.
  3. Top the chick­en with 3 more Table­spoons of grat­ed cheese.
  4. Add the but­tered top halves of the cia­bat­ta rolls over the cheese to top of your chick­en melt sandwiches.
  1. Wrap each indi­vid­ual chick­en melt sand­wich in foil, being care­ful to seal the edges. Place the indi­vid­u­al­ly wrapped Buf­fa­lo Ranch Chick­en Melt Sand­wich­es on a bak­ing sheet and place them in the oven for 15 minutes.
  2. Remove the foil and move each sand­wich to the plate you’ll be serv­ing it on.
Buffalo Ranch Chicken Melts on a white plate with spinach salad. Plate is on a concrete countertop.

The Recipe

Print
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Buffalo Ranch Chicken Melts on a white plate with spinach salad. Plate is on a concrete countertop.

Buffalo Ranch Chicken Melts


  • Author: Glen­da Embree
  • Total Time: 30 min­utes
  • Yield: 6 large or 12 small sand­wich­es 1x

Description

Buf­fa­lo Ranch Chick­en Melts are ooey, gooey and cheesy deli­cious warm chick­en sand­wich­es.  They have a mild spicy kick that’s not too heavy-hand­ed so they’re great for young and old.


Ingredients

Units Scale

For the Chicken

  • 3 pre­cooked bone­less skin­less chick­en breasts, (or left­over or rotis­serie chick­en — frozen chick­en should be thawed)
  • 1 1/2 cups Buf­fa­lo Ranch Dressing/Sauce (favorite brand or recipe in NOTES section
  • 6 cia­bat­ta rolls
  • 3 Table­spoons butter
  • 2 1/4 cups Ched­dar Jack or Col­by Jack cheese, grated

Instructions

  1. Pre­heat the oven to 400° F.
  2. Thin­ly slice all three chick­en breasts. I slice it even thin­ner than an 1/8″. It’s like 2mm thick. I can’t slice it as thin as deli meat, because I just use my big chef’s knife [affil­i­ate link], but I get it as thin as I pos­si­bly can.  If you pre­fer you can shred or dice the chick­en.  We just pre­fer slices.
  3. Grate the cheese so it’s ready to go.
  4. Add the Buf­fa­lo Ranch Sauce to the skil­let with the chick­en. Stir to even­ly coat every sin­gle slice.
  5. Heat light­ly over medi­um heat, stir­ring so it does­n’t stick and so all pieces are exposed to the heat. You don’t need it hot.  It’s already ful­ly cooked.  You just want to take the chill off your chick­en and sauce if they have been refrig­er­at­ed. You’re basi­cal­ly bring­ing them to room tem­per­a­ture or a lit­tle warmer. It will take 3 to 4 min­utes, tops. (You could try doing this in the microwave, but I don’t rec­om­mend it. The meat will become dry and tough.) This quick pre­heat means the sand­wich­es will spend less time in the oven and will heat more even­ly. Set the warmed chick­en aside
  6. But­ter both the top halves and the bot­tom halves of all 6 cia­bat­ta rolls.
  7. Spread 3 Table­spoons of grat­ed cheese on top of the but­ter on each bot­tom half.
  8. Next, add 1/6 of the chick­en slices you’ve prepped for the Buf­fa­lo Ranch Chick­en Sliders.
  9. Top the chick­en with 3 more Table­spoons of grat­ed cheese.
  10. Add the but­tered top halves of the cia­bat­ta rolls over the cheese to top of your sandwiches.
  11. Wrap each indi­vid­ual sand­wich in foil, being care­ful to seal the edges. Place the indi­vid­u­al­ly wrapped Buf­fa­lo Ranch Chick­en Melt Sand­wich­es on a bak­ing sheet and place them in the oven for 15 min­utes at 400° F.
  12. Remove the foil and move each sand­wich to the plate you’ll be serv­ing it on.

Notes

For homemade Buffalo Ranch Sauce

Stir all ingre­di­ents togeth­er and use as a sand­wich top­ping, on tacos or salads.

Storing and Reheating

If you won’t be eat­ing six sand­wich­es at one sit­ting, I rec­om­mend stor­ing the prepped chick­en for your Buf­fa­lo Ranch Chick­en Melts in an air­tight con­tain­er in the fridge for up to four days. Build the sand­wich­es as you need them and bake.

The good new is that we did have two left­over sand­wich­es the day I first made these.. I allowed them to cool com­plete­ly, still in the foil and stored them in the fridge.

Two days lat­er, rather than dis­as­sem­ble the sand­wich to bring the chick­en to room temp, I sim­ply put the whole foil pack­et in the oven and turned it on to 400°. Leav­ing the sand­wich in the foil kept it from dry­ing out. As the oven pre­heat­ed, the con­tents were warmed slight­ly. When the oven hit 400°, I set the timer for 15 minutes.

The Buf­fa­lo Ranch Chick­en Melt I reheat­ed was just as good as the first time around! Deli­cious! (I do think that the tougher crust on the hearty cia­bat­ta roll made this pos­si­ble.  I’m not sure a soft roll would have held up.)

  • Prep Time: 15 min­utes
  • Cook Time: 15 min­utes
  • Cat­e­go­ry: Main Dish, Chick­en, Sandwich
  • Method: Baked
  • Cui­sine: Amer­i­can

24 thoughts on “Buffalo Ranch Chicken Melts on Ciabatta Rolls”

  1. I have some big buf­fa­lo chick­en fans in my house and these were devoured as soon as they were ready. I have sev­er­al requests to make this again! Thank you for the recipe — my fam­i­ly loved it.

    Reply
  2. This recipe was just what I need­ed for half a rotis­serie I had (thank to last-minute plans and not eat­ing it!) Loved the fla­vor of this sauce and so so easy!!

    Reply

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