Name: Ike's Place Jaymee Sirewich
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: For the Sandwich:; 1 sandwich roll (preferably Dutch Crunch); 1-2 fried chicken thighs or cutlets (cooked/warmed); 2 slices pepper jack cheese; Dirty sauce (see below); Golden BBQ sauce (see below); Ranch dressing; Shredded lettuce; For Ike's Dirty Sauce:; 1/4 cup mayonnaise; 3 pinches garlic granules (adjust to taste); 2 pinches cayenne pepper; 1 pinch kosher salt; Pinch onion granules; Splash of dill pickle juice; 1/2 teaspoon honey (Mike's Hot Honey recommended); ikessandwich.com; +19; e is for eat; +19; explorebuttecounty.com; +19; For Golden BBQ Sauce:; 1/2 cup yellow mustard; 2 tablespoons brown sugar; 2 tablespoons honey (Mike's Hot Honey for extra kick); 1 tablespoon apple cider vinegar; 2-3 pinches cayenne pepper; 2 pinches garlic granules; 2 pinches onion granules

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If you’ve ever found yourself craving a sandwich that’s warm, crispy, spicy, creamy, cheesy, and downright addictive… you’re not alone. That’s exactly how I felt the first time I tried the Jaymee Sirewich from Ike’s Place in San Francisco. It’s the kind of sandwich that makes you pause after the first bite, look around, and say, “Wait, what is this magic?”

This sandwich combines fried chicken with buffalo sauce, creamy ranch dressing, melted cheddar cheese, lettuce, and tomato—all stuffed into a toasted French roll (or, if you can get it, that iconic Dutch crunch bread). It’s spicy without being overwhelming, cheesy but not greasy, and satisfying in that way only a truly great sandwich can be. It’s perfect for a weeknight dinner when you want something fast and hearty, a weekend lunch when you’re treating yourself, or even a casual hangout meal with friends where everyone builds their own.

I started making this sandwich at home during the pandemic, when I couldn’t get to Ike’s but was seriously missing their food. Since then, it’s become one of my go-tos for busy nights, lazy Saturdays, and even game-day spreads. It’s simple to make, but it hits all the right flavor notes—and once you try it, I promise you’ll be hooked too.

Why You’ll Love This Recipe

This sandwich is more than the sum of its parts. It’s craveable and comforting, and there are a ton of reasons why you’ll want to make it again and again:

Quick and easy – Ready in about 30 minutes, especially if you use store-bought fried chicken or leftover cutlets.
Unbeatable flavor – Spicy buffalo sauce meets cool ranch, crispy chicken, and gooey cheese. It’s a flavor bomb.
Customizable – You can switch up the cheese, bread, sauce, or protein depending on what you have on hand.
Family-friendly – Adjust the heat level and leave out the spicy sauce for kids or spice-sensitive folks.
Perfect for meal prep – Make the chicken and store it, then reheat and assemble throughout the week.
Ideal comfort food – It’s the kind of meal that makes you feel like you’re getting a hug from your plate.
Zero fancy tools needed – A skillet or toaster oven and a little counter space are all you need.

Ingredients You’ll Need

Let’s break down what you’ll need to recreate this killer sandwich at home. Most of these are easy-to-find, everyday ingredients, and there’s room to play around depending on your tastes.

Fried chicken breast – Store-bought is totally fine, or you can use leftover cutlets, air-fried tenders, or even crispy tofu for a vegetarian version.
Buffalo wing sauce – Go classic with Frank’s RedHot, or use your personal favorite. For less heat, mix with a little honey or butter.
Ranch dressing – Store-bought or homemade, this cools things down and brings it all together.
Cheddar cheese – Melty and sharp cheddar is best, but you can also use mozzarella, provolone, or pepper jack if you’re feeling spicy.
French roll or Dutch crunch bread – The crunchier the better. You want a roll that can hold up to all the saucy, cheesy goodness.
Lettuce – Shredded iceberg or romaine gives it a refreshing crunch.
Tomato slices – Optional, but they add juiciness and a bit of acidity to balance the richness.
Butter – For toasting the bread and giving it that golden, crispy finish.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions)

You don’t need to be a chef to pull this one off. Just follow these steps and you’ll have a sandwich that could rival your favorite sandwich shop.

Step 1: Prep your ingredients
Before you start cooking, get everything prepped. Slice your bread rolls, rinse and shred the lettuce, slice your tomato, and grate or slice your cheese. If your chicken needs to be reheated, pop it in the oven or air fryer to warm up and re-crisp.

Step 2: Heat the chicken
Whether you’re using homemade or store-bought fried chicken, you’ll want it hot and crispy. The oven works great for this (about 10–12 minutes at 375°F), or if you’re short on time, a few minutes in the air fryer does the trick. Avoid the microwave if possible—it’ll make the crust soggy.

Step 3: Sauce the chicken
Once your chicken is hot, toss it in buffalo sauce while it’s still warm so it absorbs all that spicy flavor. Use as much or as little as you like. Want it extra saucy? Add an extra spoonful right on the sandwich during assembly.

Step 4: Toast the bread
This step is KEY. Spread a little butter on the inside of each roll, then toast them cut-side down in a skillet until golden. This adds flavor and helps protect the bread from getting soggy once you load it up.

Step 5: Add cheese and chicken
Place your sliced cheddar on one side of the bread while it’s still warm so it starts melting. Then layer on the buffalo chicken. The heat will melt the cheese into gooey goodness.

Step 6: Add your fresh toppings
Layer on the lettuce and tomato, and drizzle the ranch over everything. The coolness of the ranch against the spicy chicken is chef’s kiss.

Step 7: Assemble and serve
Top it off with the other half of the roll, give it a gentle press, and cut it in half if you’re feeling fancy (or if you want to share… no judgment if you don’t). Serve it immediately while the cheese is melted and the bread is crispy.

Helpful Tips

Want to make the most of your sandwich experience? Here are a few tried-and-true tips from making this dozens of times:

Make-ahead magic
You can cook and sauce the chicken ahead of time, store it in the fridge, and just reheat when you’re ready to build a sandwich. The bread and fresh toppings are best added just before eating, though.

Storage notes
Store cooked buffalo chicken separately from the bread and toppings. It will keep in an airtight container in the fridge for up to 4 days.

Reheating tips
Reheat chicken in the oven at 375°F for about 8–10 minutes or in the air fryer for 3–5 minutes to bring back the crisp. Microwave only if absolutely necessary—it’ll get soft.

Pairing ideas
Serve this sandwich with fries, chips, coleslaw, or even a simple green salad. For drinks, go for a cold beer, sparkling water, or a creamy soda like root beer or cream soda.

Customize it
Try blue cheese instead of ranch for a more classic buffalo wing twist. Add crispy bacon for another layer of crunch and flavor. Or skip the chicken and use crispy cauliflower or tofu for a vegetarian spin that still brings the heat.

Frequently Asked Questions (FAQs)

Can I make this ahead of time?
Yes—just keep the saucy chicken separate and reheat before assembling. That way your sandwich won’t be soggy when you’re ready to eat.

Can I freeze it?
You can freeze the cooked buffalo chicken (let it cool first), then thaw and reheat in the oven. Don’t freeze the whole sandwich—the bread and veggies won’t hold up well.

What’s the best bread to use?
Dutch crunch bread is the best if you can find it—it’s crunchy, chewy, and holds up to sauce. French rolls or ciabatta are also great options.

How do I make it vegetarian or vegan?
Use a plant-based chicken substitute or crispy tofu, vegan buffalo sauce, and dairy-free cheese and ranch. It’s just as satisfying and still delivers big flavor.

Is it spicy?
It depends on your buffalo sauce. Most store-bought ones are medium heat. You can always mix with a little butter, honey, or ranch to tame the heat if needed.

I make this sandwich at least a couple of times a month—sometimes more during football season or when I just want something that feels like a treat without a ton of effort. It’s one of those recipes that never disappoints, and every time I make it, I wonder why I don’t do it more often.

So go ahead and give the Jaymee Sirewich a try. Whether you’re cooking for yourself, a partner, or the whole fam, it’s sure to be a hit. And if you put your own spin on it—different sauce, new cheese, fun toppings—let me know in the comments! I’m always on the hunt for the next delicious twist on a classic favorite.