If you ever need proof that dinner can be both cozy and a little chaotic, this Buffalo Chicken Grilled Cheese Sandwich is it. I made a version of this after a rainy soccer practice when everyone was damp and cranky, and for once I did not hear a single complaint at the table. I even remember burning one side slightly because I got distracted talking about which hot sauce is the GOAT, and guess what, it was still glorious. This sandwich is like a warm pep talk with cheese.
Why you will probably love this, even if you are not a buffalo person
I make this when we need fast comfort food that still has personality. My family goes a bit wild for it because the outside gets crisp and buttery while the inside is all melty and saucy and slightly messy in that fun way. And honestly, I used to over sauce it and the bread would fight me, but I figured out a tiny trick and now it behaves. If spice makes you nervous, you can dial it back and it still tastes like a treat. Also, this is the part where I say the cheese pull is optional, but come on.
What you will need, with a few cheats I actually use
- 2 cups cooked shredded chicken about 250 g I often use rotisserie because it saves my sanity
- 4 to 6 tablespoons Buffalo wing sauce start with 4 then taste, I like this classic bottle but use what you love
- 4 tablespoons softened butter divided, salted or unsalted, I am not fussy
- 8 slices sturdy bread sourdough or Texas toast, or honestly any thick cut sandwich bread will do, my grandmother always insisted on a bakery loaf but supermarket bread works fine
- 200 g mozzarella or Monterey Jack sliced or shredded, I sometimes mix both
- 80 g sharp cheddar for a little bite
- 2 tablespoons ranch or blue cheese dressing optional drizzle inside the sandwich
- 1 small green onion thinly sliced for a fresh pop, optional
- Pinch of garlic powder and a tiny pinch of salt, only if your butter is unsalted
- Optional extras a handful of crumbled blue cheese, a few thin celery slices for crunch, or pickled jalapeños if you are feeling cheeky
Substitutions I actually make when I am in a hurry
- No cooked chicken on hand use canned chicken drained really well, it works, just season it a touch more
- Out of Buffalo sauce mix equal parts hot sauce and melted butter with a tiny splash of vinegar
- No mozzarella use provolone or even Swiss, it melts nicely too
- Gluten free bread is fine just toast it lightly first so it holds up
Let us make it, step by step but not too fussy
- In a bowl, toss the shredded chicken with 4 tablespoons of Buffalo sauce. Taste. If you want it saucier, add another spoonful, but try not to make it soupy or it will slide. This is where I usually sneak a taste and then pretend I did not.
- Lay out the bread. Spread a thin coat of butter on the outside faces of each slice. On the inside faces, you can add a light swipe of ranch or blue cheese dressing if that makes you happy. Sprinkle a whisper of garlic powder if you like a garlicky vibe.
- Build the base layer of cheese. A few slices of mozzarella or a small handful of shreds on four slices. Then mound the Buffalo chicken evenly. Top with cheddar and a bit more mozzarella. Add green onion if using. Cap with the remaining bread, buttered side out.
- Heat a skillet over medium, give it 2 to 3 minutes to warm up. I swear by cast iron for that even crust, although a nonstick pan will absolutely do the job too. If you have a griddle, even better, but not essential.
- Place the sandwiches in the pan. Cook 3 to 4 minutes until the bottom is golden. Press gently with a spatula to encourage the melt. Do not smash it flat, we want fluffy not sad. If the bread is browning too fast, lower the heat; it is a marathon not a sprint.
- Flip carefully. If any chicken tries to escape, tuck it back in. Cook another 3 to 4 minutes. If the cheese is being shy, cover the pan for the last minute, it traps heat and finishes the melt.
- Transfer to a board and rest 1 minute. This is the minute that tests patience. Cut on the diagonal because it looks fancy, and drizzle a little extra Buffalo sauce over the cut if you live dangerously. I sometimes add a tiny sprinkle of flaky salt on top, and then I act surprised at how good it is.
Do not worry if a bit of sauce sneaks out or it looks a touch messy at this stage, it always does. The personality is part of the charm.
Notes I learned the slightly messy way
- If your bread is very soft, give it a quick 30 second toast bare in the pan first. It helps it stand up to the saucy filling.
- Mixing cheeses gives you melty plus flavor. Mozzarella melts like a champ, cheddar brings the attitude.
- I once tried brushing butter inside and out, and it got greasy. Actually, I find it works better if the inside gets dressing not butter.
- Blue cheese is bold. A little crumble goes far. Too much and it takes over, ask me how I know.
- If you want to nerd out on the science of melty sandwiches, this guide from Serious Eats is a fun rabbit hole.
A tiny detour because I cannot help myself
I tried baking my own loaf last month after watching way too many videos, and my kitchen smelled like a little bakery for a whole afternoon. If you have the itch to bake, the tutorials at King Arthur Baking are super clear. On second thought, store bought works just fine for this sandwich, so no pressure.
Variations I have actually made
- Ranchy mellow version swap half the Buffalo sauce for ranch, especially good for kids
- Extra crunchy version add a handful of crushed plain chips inside before toasting, like a party trick
- Veggie friendly swap shredded chicken with mashed chickpeas and tiny diced celery, season generously, pretty tasty
- The one that did not work blue cheese dressing on both sides plus extra crumbles, it turned soggy and the flavor went a bit sideways
Equipment I reach for, plus a workaround
- Cast iron skillet for the best crust in my opinion, kind of essential for me
- Flexible spatula to flip without spills
- Butter knife or small offset for spreading
- No cast iron, no stress use a nonstick pan and lower the heat a touch, or even a sandwich press if that is what you have
Storage and make ahead info from my actual kitchen
Leftovers keep in the fridge in an airtight container for 1 to 2 days, though honestly, in my house it never lasts more than a day. Reheat in a skillet over medium low so the bread re crisp and the cheese wakes up. The microwave works but the bread gets sleepy. You can prep the Buffalo chicken up to 3 days ahead, which makes these practically instant on a busy night. I tend to think the flavors settle nicely by day two, so weirdly, I think this tastes better the next day, even if the bread is slightly less crisp.
How I like to serve it
Cut into halves or little squares for game day nibbling, with carrot and celery sticks on the side. I put out extra Buffalo sauce and ranch, and sometimes a small bowl of chopped pickles because my crew is into that. If I am making this for myself, a proper cup of tea on the side is oddly perfect, and if it is Saturday, a cold cider does not hurt either.
Pro tips learned the hard way
- I once tried rushing the preheat and regretted it because the bread browned before the cheese melted. Give the pan a minute to get evenly hot.
- Too much sauce makes it slide. Start moderate. You can always drizzle more on top after cooking.
- Do not crank the heat high. Medium is your friend, patience pays, and your sandwich will thank you.
- Let it rest for one minute after cooking. I know, I know, but the cheese settles and stays put. I learned this form a very gooey accident.
Questions people actually ask me
Can I make this with canned chicken
Yes you can, just drain it really well and season with a pinch of salt and garlic powder. Add a bit more sauce to keep it moist.
Is it crazy spicy
Not by default. Start with less Buffalo sauce and add a drizzle after cooking if you want more heat. Kids usually manage it fine.
What bread holds up best
Thick cut sourdough is my favorite for structure and flavor. Texas toast works great too. If your bread is very soft, toast it lightly before assembling.
Can I bake a bunch at once for a crowd
Sort of. Brown them in batches on the stovetop, then finish on a sheet pan in a 180 C oven for 5 to 7 minutes to melt everything. Or use two pans and pretend you are on a cooking show, which is fun.
What cheese should I pick if I only have one
Mozzarella for maximum melt, cheddar for flavor. If you want the middle ground, Monterey Jack is lovely.
Can I make it dairy free
Use vegan butter and a melt friendly vegan cheese. Choose a Buffalo sauce without butter in it, some brands are naturally dairy free.
Do I need a cast iron skillet
I love it for crust, but no, a nonstick pan works and cleans up faster. See, I just contradicted myself and we are all fine.
If you try this Buffalo Chicken Grilled Cheese Sandwich, tell me how it went. Or if you found a wild cheese combo, I am all ears. And if the first one gets a little too toasty, it is still dinner, y all.
Ingredients
- 2 cups cooked shredded chicken (rotisserie or poached)
- 1/3 cup buffalo hot sauce (Frank’s or similar)
- 4 tablespoons unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 1/2 cups shredded sharp cheddar cheese
- 8 slices sandwich bread (white or sourdough)
- 1/4 cup ranch or blue cheese dressing (optional, for serving)
- 2 tablespoons chopped green onions (optional)
Instructions
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1In a bowl, combine the shredded chicken and buffalo sauce until evenly coated. If the chicken is cool, warm gently in the microwave or a skillet just to take the chill off (about 30–60 seconds).
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2Stir the softened cream cheese into the buffalo chicken until creamy and spreadable. Fold in chopped green onions if using.
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3Butter one side of each bread slice. On the unbuttered side of four slices, divide the shredded cheddar cheese evenly.
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4Place a generous portion of the buffalo chicken mixture over the cheddar on each slice, then top with the remaining bread slices, buttered side facing out.
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5Heat a large skillet or griddle over medium heat. Cook sandwiches 3–5 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is melted. Reduce heat if bread is browning too quickly before cheese melts.
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6Remove sandwiches, let rest 1 minute, then slice in half. Serve hot with ranch or blue cheese dressing for dipping if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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