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Buffalo Chicken Grilled Cheese Sandwiches

Buffalo Chicken Grilled Cheese Sandwiches

Spicy buffalo chicken and gooey melted cheese come together in a crispy, buttery grilled sandwich. Perfect for a quick, flavorful meal with a kick!
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 4 sandwiches

Ingredients
  

  • 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

Instructions
 

  • 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.
  • 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. Let the butter come to room temperature first.
  • 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.
  • Sprinkle each sandwich with 2 tablespoons of blue cheese crumbles, a drizzle of ranch (about 1/2 tablespoon per sandwich), and some diced celery.
  • Top each with a slice of Monterey Jack, then your second piece of bread (butter-side up). Press down gently to compact everything.
  • 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.
  • 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.
  • Carefully flip 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.
  • 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.