This buffalo chicken stuffed garlic bread is the ultimate gourmet sandwich. Creamy, spicy buffalo chicken with peppers and onion, stuffed into a buttery garlic baguette. I’ve usually got a garlic baguette somewhere at the back of the freezer, so this makes a great, filling dinner, when you fancy a gourmet sandwich, but you haven’t got any fresh bread in!
Dinner doesn’t always have to be a full-on dinner-table experience.
- Sometimes we want a quick, lighter dinner.
- Sometimes we want breakfast for dinner.
- Sometimes we want to use a garlic baguette to make a sandwich.
Oh, is that just me?
Yes, that would be my buffalo chicken stuffed garlic bread that my kids went so wild over, you’d think they’d just won the lottery!
Table of Contents
📋 Ingredients
- We’re looking for lots of tang in this recipe, to provide balance with the cream, so we’re using Hot Pepper Sauce. I like Franks Hot Sauce, but any similar type of hot pepper sauce will do. Don’t be tempted to swap it out for sweet chilli sauce or similar. The vinegar-based hot sauce is what gives the chicken its signature flavour.
- Worcestershire sauce and cider vinegar also adds a bit of tang and complexity to the flavour.
- Stock cube – this is optional (I know some people don’t like to use stock cubes), but it does give the sauce an added oomph!
- Garlic Bread – I use store-bought garlic bread baguettes for this recipe.
📺 Watch how to make it
***Full recipe with detailed steps in the recipe card at the end of this post***
- Using two non-frozen garlic baguettes, cut the garlic breads lengthways (ignore the horizontal slices that already already there) and cook as shown on the packet instructions (see recipe card for more info if using frozen baguettes).
- Meanwhile, make the buffalo chicken in that lovely spicy-creamy sauce.
- Now, take the garlic breads out of the oven and spoon half of the buffalo chicken mixture into the bread, and sprinkle over the cheese. Repeat with the second garlic bread.
- Place back in the oven until the cheese is melted.
- Remove from the oven, slice the baguettes in half, sprinkle over some sliced jalapenos and spring onions (scallions), and serve.
Pro Tip
Don’t like it too hot? You can swap out the Cajun spice for mild fajita spice, then halve the amount of hot pepper sauce and leave out the jalapenos. It will still have a little kick, but will be much milder.
That creamy, tangy, cheesy buffalo chicken pairs perfectly with that crispy garlic bread!
Pin this now to find it later
Pin It🍽️ What to serve it with
- This dish is perfect by itself but you can serve it alongside:
- A Butter Lettuce Salad or a Simple Green Salad.
- Some Homemade Ranch Dressing.
🌶️ More Spicy Buffalo Inspired Dishes
I think I might be a little bit addicted to the spicy buffalo flavours. Here are some more ideas if you too love those flavours;
? Frequently Asked Questions
I don’t recommend making this ahead all the way through as the bread can get soggy when reheating. However, you can make the buffalo chicken ahead. Once cooked, cool and transfer to an airtight container. Refrigerate for up to 3 days, then reheat thoroughly in a pan, before using. You may need to add a splash of water or stock to loosen the sauce when reheating.
Swap out the chicken for tofu or quorn pieces and swap the Worcestershire sauce for a vegetarian Worcestershire sauce (it can be found in most big supermarkets).
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Buffalo Chicken Stuffed Garlic Bread Recipe
Ingredients
- 2 fresh or frozen shop-bought garlic baguettes approx. 200g/7oz each
- 2 tablespoons oil
- 2 chicken breasts – chopped into small bitesize pieces – this is about 350g/12.3oz altogether
- 1 tablespoon Cajun spice mix
- ½ teaspoon black pepper
- 1 chicken stock cube crumbled
- 1 onion – peeled and sliced
- 1 red bell pepper deseeded and sliced
- 1 yellow bell pepper deseeded and sliced
- 2 cloves garlic peeled and minced
- 2 jalapenos or medium heat green chillies, sliced
- 60 ml (4 tablespoons) hot pepper sauce – such as Frank’s hot sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cider vinegar
- 100 ml (⅓ cup + 1 tablespoon) double (heavy) cream
- 50 g (½ packed cup) cheddar cheese – grated
- 3 spring onions (scallions) – roughly chopped
Instructions
- Preheat the oven to 180C/350F (fan) (or the temperature stated on the garlic baguette packet).
- If using fresh garlic baguettes, carefully slice halfway through both garlic breads, down the middle, lengthways. This will allow you to stuff them later. If using frozen, wait until they’re cooked to do this.2 fresh or frozen shop-bought garlic baguettes
- Place the garlic baguettes on a baking tray and cook, as per the instructions on the pack.
- Meanwhile, make the buffalo chicken.
- Heat the oil in a large frying pan (skillet) over a medium-high heat.2 tablespoons oil
- Add the chicken to the pan and sprinkle over the Cajun spice and black pepper.2 chicken breasts – chopped into small bitesize pieces, 1 tablespoon Cajun spice mix, ½ teaspoon black pepper
- Stir to coat the chicken and cook for 5 minutes, stirring occasionally, until the chicken is sealed and nearly cooked through.
- Sprinkle over the crumbled stock cube and stir together.1 chicken stock cube
- Add the onion, red and yellow bell peppers, garlic and half of the sliced jalapenos.1 onion – peeled and sliced, 1 red bell pepper, 1 yellow bell pepper, 2 cloves garlic, 2 jalapenos
- Stir together and cook for 5 minutes, stirring often, until the onion softens slightly.
- Add in the hot sauce, Worcestershire sauce, cider vinegar and cream.60 ml (4 tablespoons) hot pepper sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon cider vinegar, 100 ml (⅓ cup + 1 tablespoon) double (heavy) cream
- Stir together and bring to a simmer. Simmer for 4-5 minutes, stirring occasionally, until the chicken is fully cooked through. Turn off the heat.
- By now the garlic baguettes should be cooked through. With the garlic baguettes still on the tray, carefully open up the garlic baguettes along the lengthways slice you made earlier (if you used frozen garlic baguettes, carefully slice lengthways at this point).
- Spoon the buffalo chicken mixture into the garlic baguettes and sprinkle over the cheese.50 g (½ packed cup) cheddar cheese
- Place back in the oven for 2-3 minutes, until the cheese has melted.
- Remove from the oven, slice each baguette in half (half a baguette per person) and sprinkle with the remaining sliced jalapeno and the chopped spring onions before serving.3 spring onions (scallions)
Video
Notes
Tip: Don’t like it too hot?
You can swap out the Cajun spice for mild fajita spice, then halve the amount of hot pepper sauce and leave out the jalapenos. It will still have a little kick, but will be much milder.Make it vegetarian
Swap out the chicken for tofu or quorn and swap the Worcestershire sauce for a vegetarian Worcestershire sauce (it can be found in most big supermarkets).Can I make it ahead?
I don’t recommend making this ahead all the way through as the bread can get soggy when reheating. However, you can make the buffalo chicken ahead. Once cooked, cool and transfer to an airtight container. Refrigerate for up to 3 days, then reheat thoroughly in a pan, before using. You may need to add a splash of water or stock to loosen the sauce when reheating. Nutritional information is approximate, per half baguette.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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