Buffalo Chicken & Swiss Sammies

One of my favorite recipes that’s featured in my cookbook Have Yourself A Time in the Kitchen, took home a fun contest win this week.  It was selected as a winner in the House Autry Great Chicken Challenge!  You can check out the other winners too right here.


House Autry Mills is a company that makes breading for chicken, and mixes for hush puppies, biscuits,  southern sauces, and other awesome goods.  My win came with a $100 gift card and a box of their products.  I really can’t wait to get that so I can cook up some tasty recipes with it.  When I win these contests I almost like the products I get more than the money.  It’s like Christmas!

The recipes from the contest will be featured in an upcoming e-book which will benefit the MMIA or Military Missions in Action organization which assists disabled veterans.  Now that really is a win!

I’ve made this recipe many times and it’s always a hit.  One recipe makes 24 sandwiches, it requires just a handful of ingredients, it’s made in the slow cooker, and dang, it’s tasty and eye-catching. One recipe can’t possibly contain more selling points than that, right?

This is the perfect thing for you to take to that pot-luck Christmas shin-dig you have been invited too.  I use brioche slider buns from my favorite bakery for these, but dinner rolls work out just fine.  You can even take the meat mixture to your party in the slow cooker and let people make their own sandwich buffet style.  I am just a little too controlling for that-I like to make sure each sandwich is adorned just so, but that’s my OCD talking, don’t let it bother you.

You can see my recipe on House Autry Mills, or I’ve got it for you in the printable below.  I hope you whip up a batch of these this holiday season.  You won’t be disappointed!

Buffalo Chicken & Swiss Sammies


  • 2 pounds boneless, skinless chicken breasts
  • 1 packet dry ranch dressing mix
  • 1 1/2 Cups buffalo wing sauce, divided
  • 1 stick salted butter, divided
  • 2 Tablespoons dried minced onions
  • 1 Tablespoon poppy seeds
  • 24 brioche slider buns
  • 24 thin slices Swiss Cheese, sliced in half
  • 2 Cups micro arugula


  1. Place the chicken, ranch mix, 1 Cup of the buffalo sauce, and half of the butter into a Crock Pot. Cook for three hours on high or six hours on low. Use tongs to turn the chicken occasionally.
  2. When the chicken is cooked, use a hand mixer to shred the chicken and mix it into the sauce (much easier than shredding by hand)!
  3. Melt the remaining butter and add the minced onion and poppy seeds. Brush the insides of each bun with the butter mixture.
  4. Place the buns, cut-side up on a sheet pan. Fold each half slice of Swiss in half and place it on each bun.
  5. Broil the buns for just a minute, just until the cheese is melted and the buns are toasty.
  6. Pile the chicken onto the bottom half of each bun. Spoon over some extra buffalo sauce and top with a generous pinch of micro arugula before putting the tops buns in place.



  1. Every place we have taken these little beauties they are the hit of the party. So no surprise they would win a contest.

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