Buffalo Chicken Subs

I made a nice big ole batch of slow cooker shredded Buffalo chicken the other day. Then I made some awesome Buffalo chicken panini sandwiches, which came out so fantastic that I just had to keep going with the theme. So… I made Buffalo chicken subs! Spicy Buffalo chicken, cold, creamy, crunchy slaw, tangy blue cheese, and cool Ranch dressing, all on a lightly toasted sub roll. Every bite is packed full of flavor.

Buffalo Chicken SubsNothing could be easier to make than these subs. I also make extra Buffalo chicken and keep some in the freezer for a quick lunch sandwich.

Don’t like the tang of blue cheese? Gorgonzola is a bit more mellow, but if that’s too strong for you just use Monterey Jack.

I also like to use shredded Buffalo chicken in my alfredo dish. Or fire up the grill and make my crazy-yummy Buffalo chicken burgers.

Buffalo Chicken Subs

Depending on the size of your loaves you may want to increase the amount of ingredients below.
Course Main
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 sandwiches
Author Mike


  • 2 sub rolls or use a loaf of French bread, halved, warmed if desired
  • 1/2 cup shredded Buffalo chicken warmed (see our slow-cooker or Big Easy recipes for making Buffalo chicken)
  • 2 tablespoons blue cheese crumbled
  • 1/2 cup shredded slaw mix
  • 2 tablespoons Ranch dressing


  • Combine the chicken with the blue cheese and divide between the bread.
  • Mix the slaw and Ranch dressing and divide between the sandwiches.

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