Fustini's Oils and Vinegars
Buffalo Bread

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Buffalo Bread


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Buffalo Bread



  • 1 loaf French bread, cut in half
  • 1 1/2 pounds chicken breast, cut into 1" pieces
  • 2 tablespoons Fustini's Tunisian Harissa Olive Oil
  • 2 tablespoons Fustini's Iron Fish Honey vinegar
  • Salt and pepper to taste
  • 1/2 cup Buffalo wing sauce (or BBQ sauce), plus more for drizzling & garnish
  • 3 tablespoons ranch dressing, plus more for garnish
  • 8 ounces shredded Mexican cheese
  • Pickled Onions for garnish
  •  cilantro for garnish
Pickled Red Onion


Adapted from How Sweet It Is


Step 1. 

Heat a large skillet over medium heat, then add Fustini’s Tunisian Harissa Olive Oil. Toss the chicken pieces with salt, pepper and Fustini’s Vinegar then add to the skillet and cook until browned on all sides (8-12 minutes).  Pour in the buffalo wing sauce (or BBQ) and stir to coat.

Step 2. 

Heat the oven broiler on high.  Place French bread cut side up on a baking sheet and set on the middle rack of the oven for 2 minutes, rotate for another 2 minutes until just slightly golden brown. Remove bread from the oven.  Brush the toasted side of the French bread with ranch dressing and a drizzle of buffalo wing sauce. Lightly sprinkle on the Mexican cheese. Layer the chicken mixture on top of the cheese and top with remaining Mexican cheese.

Step 3. 

 Bake in the hot oven for 7-10 minutes, watching closely and rotate until the cheese has melted and is slightly browned.  Top with your choice of more buffalo sauce, ranch dressing, pickled onion and/or cilantro.  Cut into slices and serve.

Step 4.  Pickled Red Onions

Place the onions in a jar or cup. In a bowl, whisk together the warm water, sugar and salt until the sugar and salt dissolve. Whisk in the vinegar. Pour over the sliced onions. Let sit at room temperature for 30 minutes to 1 hour. You can obviously make this ahead of time and once made, store it in the fridge in a sealed container or jar. They last about one week.

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