Buffalo Chicken Grilled Cheese Sandwiches
I stumbled onto this combo one night while trying to use up leftover buffalo chicken and some cheese that needed eating. Turns out, buffalo chicken and grilled cheese are perfect together – the spicy chicken and melty cheese balance each other out, and the buttery, crispy bread adds the right crunch.
It’s become my go-to when I want something more interesting than plain grilled cheese but don’t want to spend much time cooking. Great for game days or whenever you’re craving something hearty and a little messy.
The key is getting the heat right so the cheese melts completely while the bread gets golden brown. Make sure to use sturdy bread that can handle the filling without falling apart.
What you need for Buffalo Chicken Grilled Cheese Sandwiches
2 cups shredded cooked chicken
1/3 cup buffalo wing sauce
4 tablespoons butter, softened
8 slices sourdough bread
8 slices cheddar cheese
8 slices Monterey jack cheese
1/2 cup crumbled blue cheese
2 tablespoons ranch dressing
1/4 cup diced celery
How to make Buffalo Chicken Grilled Cheese Sandwiches
Let me walk you through making these incredible sandwiches – they’re a game-changer when you get the technique right!
1. First, combine your shredded chicken with the buffalo sauce in a bowl. Give it a really good mix until every piece is coated. I like to warm this mixture slightly in the microwave (about 30 seconds) so it doesn’t cool down our sandwich later.
2. Butter one side of each slice of bread – be generous but not gloppy. Make sure you get right to the edges, as this creates that perfect golden crust we’re after. Let the butter come to room temperature first – it makes spreading so much easier and prevents tearing the bread.
3. On your counter, lay out 4 slices of bread butter-side down. Layer each with a slice of cheddar, then a quarter of your warm buffalo chicken mixture. The warmth will help start melting the cheese.
4. Sprinkle each sandwich with 2 tablespoons of blue cheese crumbles, a drizzle of ranch (about 1/2 tablespoon per sandwich), and some diced celery. The celery adds a fantastic crunch and freshness.
5. Top each with a slice of Monterey Jack, then your second piece of bread (butter-side up). Press down gently to compact everything.
6. Heat a large skillet or griddle over medium-low heat. Don’t rush this with high heat – the key is giving the cheese time to melt while the bread gets golden brown. When a few drops of water sprinkled on the pan sizzle gently, you’re ready to go.
7. Place your sandwiches in the pan – you might need to work in batches. Cook for about 4-5 minutes on the first side. You’ll know it’s time to flip when the bottom is golden brown and the cheese is starting to melt at the edges.
8. Carefully flip (I use two spatulas for extra security) and cook another 3-4 minutes until the second side is golden brown and all the cheese is completely melted. If you lift a corner, the cheese should stretch.
9. Let them rest for about a minute before cutting – this helps everything set up so your filling doesn’t slide out. Cut diagonally and serve while hot and melty.
You’ll know they’re perfect when the outside is crispy and golden brown, the cheese is completely melted and stretchy, and the chicken mixture is heated through. If your bread is browning too fast but the cheese isn’t fully melted, lower your heat – patience makes perfect here!
RECIPE NOTES & TIPS:
• Use rotisserie chicken for a quick shortcut
• Frank’s RedHot works best – other sauces can be too thin
• Pre-shredded cheese won’t melt as smoothly as freshly grated
• Sourdough or thick-cut white bread holds up best
• If bread browns too fast, tent with foil to finish melting cheese
• Pat chicken mixture dry if it seems too wet
• Room temp ingredients melt better than cold
SERVING SUGGESTIONS:
• Pair with celery sticks and extra ranch/blue cheese
• Cold beer (IPA or lager) cuts through the richness
• Crisp pickle spears on the side
• Light side salad with vinaigrette balances the heat
• Carrot sticks for classic buffalo wing vibes
MAKE IT WORK FOR:
• Game day: Cut into quarters for easy handling
• Lunch prep: Assemble without butter, then grill fresh
• Parties: Make a bunch, keep warm in 200°F oven
• Kids: Reduce hot sauce, skip blue cheese
• Lighter version: Use light cheese, whole grain bread
STORAGE & LEFTOVERS:
• Best eaten fresh – cheese gets rubbery when reheated
• Buffalo chicken mix keeps 3-4 days in fridge
• To reheat assembled sandwich: 350°F oven for 10 mins
• Don’t microwave – bread gets soggy
• Freeze chicken mix only, not assembled sandwiches
