If you need a big, crowd-friendly sandwich ring, skip the deli case and make your own. Store-bought rings can get pricey, and this buffalo chicken version gives you the same party-ready slices for less while letting you choose the heat level, cheese, and salad mix you actually want.
I love a shareable appetizer that travels well and looks even better on the table. Plus, if you're hosting, this is an easy one to make ahead and pull out when needed. If you're hosting, bake the bread and cook the chicken ahead, then assemble and warm when you need it. The sandwiches are delicious warm or cold, and leftovers make an easy lunch or simple dinner.
As a dietitian, I'm all about smart shortcuts and balance here: solid protein from chicken, portion-friendly wedges, and a crisp chopped salad topping to cool the buffalo heat without losing flavor.
Building a full tailgate lineup? Add my buffalo chicken bombs, southern fried pickle dip, monte cristo pinwheels, and pecan crusted chicken fingers to round out the table.
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Why You'll Love This Recipe
- Save money: Make your own sandwich ring for a fraction of the deli price and customize every layer to whatever flavors you're feeling.
- So easy to make and customize: Thanks to the French bread dough, frozen nuggets, and bagged salad, this recipe stays weeknight-easy!
- Easy gameday appetizer: This is a dish that travels like a champ, warms up quick (if needed), and cuts into neat grab-and-go wedges.
If you're a fellow sandwich lover, try my crockpot french dip sandwiches for another easy weeknight dinner option!
Ingredients
Grab these simple staples to create a delicious Pillsbury sandwich ring.
- Pillsbury French bread dough: This dough bakes up sturdy and sliceable for a tidy sandwich ring, so pinch the seam well, shape a neat circle, and let it cool a few minutes before you split it like a giant bagel.
- Chicken nuggets: I used my favorite Just Bare nuggets, but feel free to use your favorite kind! Bake or air fry until the coating is extra crispy, then chop bite-size so every wedge gets a little bit of everything.
- Buffalo sauce: Choose the heat level your crowd likes and look for a thicker sauce that clings.
- Cheese slices: I opt for either provolone or mozzarella to go with the classic buffalo chicken combo. Feel free to use your favorite variety cheddar, pepperjack, or swiss cheese.
- Chopped salad kit: Taylor Farms Caesar salad kit is my secret weapon for an easy way to pack in flavor without fussing over individual toppings.
See the recipe card below for the full list of ingredients and measurements.
Substitutions & Variations
Mix and match protein, sauce, cheese, and salad to make this sandwich ring yours.
- You can swap the French bread for a crescent roll ring, arranging triangles in a sunburst and chilling 5 minutes before slicing so the crescent roll ring holds its shape.
- When you need fast protein, use rotisserie chicken, sliced deli meat, or grilled strips for the same flavor.
- To mellow the heat, make a mild buffalo sauce by mixing buffalo with a spoon of ranch so the sauce stays creamy and balanced.
- For a fresh twist, trade the Caesar for a ranch chopped salad kit or add color with a Mediterranean crunch chopped kit.
How to Make a Sandwich Ring
Follow this step-by-step to build, bake, and slice for a crowd-ready sandwich ring.
Step 1: Heat the oven per the French bread package (usually 350°F). Grease the Bundt pan really well, including the center tube and every groove.
Step 2: Remove the dough from the package, place it in the Bundt pan, and connect the ends to make a full circle. Pinch the seam so it doesn't separate.
Step 3: Bake until golden brown and cooked through, about 30 minutes. Cool for 10 minutes, then turn out and carefully slice horizontally like a giant bagel to create a top and bottom.
Step 4: Bake or air fry the nuggets until very crisp. Chop into bite-size pieces (if needed) and toss with buffalo sauce while the chicken is hot.
Step 5: Dress the chopped salad just before assembling.
Step 6: Place the bottom half of the bread on a sheet pan or serving board. For extra room, scoop out a little of the bottom half's middle.
Step 7: Pile on the buffalo chicken, top with a layer of cheese, and then add the salad on top.
Step 8: Set the top half of the bread in place, press gently, and slice into wedges with a serrated knife.
Tips For the Best Sandwich Ring
Use these quick tips to keep your buffalo chicken sandwiches crisp on the outside, melty inside, and easy to serve.
- Bundt pans love to stick, so grease the Bundt pan well including the center tube and every groove.
- Let the bread ring cool at least 10 minutes so it sets, and that cool-then-slice moment keeps your wedges tidy.
- Use toothpicks to keep slices together if needed and make transport easier. I love little label picks so guests know which flavor!
- For the best flavor and texture, toss chicken while hot so the sauce soaks in and prevents it from being overly saucy.
- I highly recommend you scoop out the bottom bread layer a bit to make space for the fillings. This keeps it from feeling too bready and helps everything stay put!
Storage
Make ahead, store, and reheat the sandwich ring like a pro so every wedge stays fresh and crisp.
- Make-ahead: Bake the bread and cook the nuggets up to 24 hours ahead. Cool completely, store each part in its own container, and keep the salad undressed. When it's go-time, assemble and warm if needed.
- Fridge: Store leftover wedges tightly wrapped up to 2 days. For the best texture, I recommend removing the lettuce before reheating.
- Reheat: Warm on a sheet pan at 325°F for 8 to 10 minutes or in the air fryer at 320 to 325°F for a few minutes until hot and crisp. If needed, broil 30 to 60 seconds to re-crisp the top, then add fresh salad.
FAQ
It is a large round loaf or baked dough ring that is split, filled, and sliced into wedges. This version uses French bread dough baked in a bundt pan. You can also make a crescent ring if that is your style.
Most grocery store deli counters sell party sandwich rings by special order, and many local markets or Italian delis do, too. Examples include Publix, Kroger, Walmart, Costco, and Sam's Club deli or catering departments, but sizes, fillings, and prices vary by location. You can expect to pay around $15-20 for a small sandwich wheel.
I usually cut it into 8 wedges for a nice serving. If you need more bite-size portions, you could cut into around 10 slices, but avoid slicing too thin or the fillings will spill out.
My main tips to keep your homemade sandwich ring fresh is to not over sauce the chicken, dress the salad lightly, and add the salad right before serving if possible.
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Thank you!
Jessie
Buffalo Chicken Sandwich Ring
Ingredients
- 2 cans Pillsbury French bread dough 11 oz each
- 24 chicken nuggets Just Bare or similar about 20 oz
- ½ cup buffalo sauce
- 5 slices provolone or mozzarella cheese
- 1 bag Taylor Farms Caesar chopped salad kit only using ½ of bag
Instructions
- Heat the oven per the French bread package (usually 350°F). Grease the Bundt pan really well, including the center tube and every groove.
- Remove the dough from the package, place it in the Bundt pan, and connect the ends to make a full circle. Pinch the seam so it doesn't separate.
- Bake until golden brown and cooked through, about 30 minutes. Cool for 10 minutes, then turn out and carefully slice horizontally like a giant bagel to create a top and bottom.
- Bake or air fry the nuggets until very crisp. Chop into bite-size pieces (if needed) and toss with buffalo sauce while the chicken is hot.
- Dress the chopped salad just before assembling.
- Place the bottom half of the bread on a sheet pan or serving board. For extra room, scoop out a little of the bottom half's middle.
- Pile on the buffalo chicken, top with a layer of cheese, and then add the salad on top.
- Set the top half of the bread in place, press gently, and slice into wedges with a serrated knife.
Notes
- Change the buffalo heat level, mix up cheeses or extra veggies, and try different chopped salad kits to match your crowd.
- Make-ahead: Bake the bread and cook the nuggets up to 24 hours early. Cool, store each part separately, then assemble when ready
- Fridge: Wrap leftovers tightly and refrigerate up to 2 days. Pull off any salad before reheating; add fresh greens after.
- Reheat: Sheet pan at 325°F for 8-10 minutes or air fryer at 320-325°F for a few minutes until hot and crisp. Broil 30-60 seconds if you want the top extra toasty, then add salad.
Jonathan says
This was unbelievably delicious. Stored very well, and tasted just as fresh the next day
Jessie Winstead says
I’m so glad you loved it, thank you for sharing!