Buffalo Ranch Chicken & Bacon Melts
with Sweet Potato Wedges
- Soy
- Wheat
- Eggs
- Milk
Now with more chicken! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER. Frank's hot sauce and cooling ranch dressing are the perfectly complementary secret sauces in these mouthwatering chicken melts. Add crispy, smoky bacon, then press these beauties in the pan with butter until golden, crusty, and melty. You'll pile oven-roasted sweet potatoes on the side for a true crowd-pleaser of a meal.
Ingredients
2 unit
Frank's Hot Sauce
2 unit
Sweet Potato
4 slice
Sourdough Bread
(Contains: Soy, Wheat)
12 ounce
Chicken Cutlets
1.5 ounce
Buttermilk Ranch Dressing
(Contains: Eggs, Milk)
8 ounce
Bacon
⅔ tablespoon
Southwest Spice Blend
2 slice
Sliced Mild Cheddar Cheese
(Contains: Milk)
Not included in your delivery
3 tablespoon (tbsp)
Butter
(Contains: Milk)
2.5 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Cut sweet potatoes into ½-inch-thick wedges.
Toss sweet potatoes on a baking sheet with a large drizzle of oil, 1 tsp Southwest Spice Blend (2 tsp for 4 servings), salt, and pepper. (You'll use more Southwest Spice Blend in the next step.) Roast on top rack until lightly browned and tender, 15-20 minutes.
Meanwhile, add bacon* to a large dry, preferably nonstick, pan in a single layer. Cook over medium-high heat, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-8 minutes. Turn off heat; transfer to a paper-towel-lined plate. Reserve bacon fat in pan.
While bacon cooks, pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ⅓ inch thick. Season all over with 1 tsp Southwest Spice Blend (2 tsp for 4 servings), salt, and pepper. (Save remaining Southwest Spice Blend for another use.)
Heat pan with bacon fat over medium heat (add a drizzle of oil if pan seems dry). Add chicken and cook until browned and cooked through, 5-7 minutes per side. TIP: Lower heat if chicken begins to brown too quickly.
Turn off heat; transfer chicken to a plate. Wash out pan.
While chicken cooks, in a small bowl, combine dressing and half the hot sauce (add more if you prefer more heat!).
On a clean work surface, evenly layer half the sourdough slices with chicken and bacon. Top with Buffalo ranch and cheddar. Top with remaining sourdough slices to form sandwiches.
Heat 2 TBSP butter (4 TBSP for 4 servings) and a small drizzle of oil in pan used for chicken over medium heat.
Carefully add sandwiches and cook, gently pressing down with a spatula, until bread is golden and cheese melts, 2-4 minutes per side; add another 1 TBSP butter (2 TBSP for 4) when flipping. TIP: Work in batches if necessary, adding more butter if needed; lower heat if browning too quickly.
Halve sandwiches on a diagonal. Divide sandwiches and sweet potato wedges between plates. Serve with any remaining hot sauce on the side.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the tasty blend of buffalo ranch and bacon, though some wanted more buffalo kick 🌶️.
- Ease of prep: Several found pounding the chicken and flipping sandwiches tricky; some suggested pre-shredded chicken for convenience.
- Suggestions: Consider adding lettuce and tomato for freshness; use thinner, crispier bacon for better texture.
- Leftovers: Sandwiches kept well and made great next-day lunches, with some finding them even better reheated.
- Portions: Sandwiches were filling, but many wanted more cheese to cover the bread fully.
- Sides: While some enjoyed the sweet potato wedges, others preferred regular potatoes or a different vegetable option.
Reviews from our home cooks
The Buffalo Ranch flavor kind of disappears when spread on the toasts and then fried with the rest of the sandwich. It tends to soak into the bread and not really have much flavor anymore. Maybe this could be addressed by having more sauce or adding the sauce in a later step? Or even adding a Buffalo sauce to the chicken and then having the ranch on the side as a dip. I still enjoyed the recipe.
Tasty! Could be a bit spicier - as in more Frank's sauce or maybe Frank's seasoning vs the Southwest spice, but I loved the sandwich and combo of sweet potatoes with it.
This one is fire. I kinda feel like the sweet potatoes should be peeled as the skin was tough. Overall, the meal was excellent.
Very tasty. We bbq'ed the chicken and yam fries because we were having a heat wave. We also microwaved the bacon then used the panini press.
Very good! My son doesn't like sweet potatoes so I added a few russets to the blend- made him happy. Would have liked a green aspect to be added to the meal
While I loved the sandwich, I'm not a fan of sweet potatoes. These weren't bad with the sauce, but still not my favorite. That's on me, though. I think if you like sweet potatoes, you'll love this! I'm not a huge fan of spicy, and the sauce was the perfect balance, not too spicy, just a little extra kick!
This is a great sandwich and the sweet potato fries were excellent. Definitely keep this one in the rotation!
It was tasty and fairly easy to make. I do have a hard time getting sweet potatoes crispy like fries but it was still good.
This was delicious! The only thing I wasn't crazy about was the thickness of the bacon. I prefer my bacon thin and crispy. The serving size was perfect. Overall, this was a great choice!
I loved the flavor but having the spice come from just the ranch left the dish with less spice than I would have liked. Still a great sandwich
