Buffalo Chicken Grilled Cheese

I stumbled onto this combination during a particularly chaotic Tuesday when my fridge held nothing but leftover buffalo wings from the weekend and a lonely loaf of sourdough. The first bite had me leaning over the counter, genuinely surprised at how the tangy heat played against that molten cheese. Now it is the sandwich I make when comfort food needs to feel like an occasion instead of just dinner.

My brother in law still talks about the time I made these for a Super Bowl party a few years back. He took one bite, went completely silent, and then asked if I would consider making them every Sunday instead of ordering takeout. The whole kitchen smelled like butter and hot sauce, which is apparently now what he associates with a good day.

Ingredients

• 2 cups cooked chicken breast, shredded: I have used rotisserie chicken in a pinch and honestly nobody could tell the difference so do what saves your sanity
• 1/3 cup buffalo wing sauce: Frank's RedHot is my go to but find one you actually enjoy drinking straight from the bottle because that flavor really comes through
• 2 tablespoons unsalted butter, melted: Tossing the hot chicken in melted butter before adding the sauce helps everything cling better and adds that restaurant quality richness
• 8 slices sourdough or country white bread: Sourdough holds up beautifully against all that moisture without turning into a sad soggy situation
• 1 1/2 cups shredded sharp cheddar cheese: Buy a block and shred it yourself because pre shredded cheese has that weird anti caking coating that keeps it from melting into pure heaven
• 1/2 cup shredded mozzarella cheese: This is purely for the cheese pull factor and I refuse to apologize for that
• 4 tablespoons unsalted butter, softened: Softened butter spreads more evenly than cold and creates that perfect golden crunch we are all here for
• 1/4 cup blue cheese crumbles: Even people who swear they hate blue cheese often change their minds when it gets all melty and mild in here
• 1/4 cup thinly sliced green onions: These add a fresh pop of color and flavor that cuts through all that rich cheese
• Ranch or blue cheese dressing: For dipping because we have already committed to the bit so why stop now

Instructions

Prep the buffalo chicken:

In a medium bowl, toss that shredded chicken with the buffalo wing sauce and melted butter until every single piece is coated in orange perfection.

Butter your bread:

Lay out all your slices and spread softened butter on one side of each, getting right to the edges so every inch gets crispy and golden.

Build your masterpiece:

On the unbuttered side of four slices, layer half the cheddar and mozzarella, pile on that sauced chicken, then add the rest of the cheese on top.

Add the extras:

Sprinkle blue cheese crumbles and green onions over the cheese layer if you are feeling fancy or just want to confuse people who claim they do not like blue cheese.

Close it up:

Top with remaining bread slices, buttered side facing out, like you are tucking these sandwiches in for a very cozy nap.

Get cooking:

Heat a large skillet over medium heat, place sandwiches in the pan, and cook for about 3 to 4 minutes per side while pressing gently until the bread is golden brown and cheese is oozing out the sides.

The waiting game:

Let them rest for a whole minute before slicing, which I know is absolute torture but it keeps the cheese from running all over your cutting board.

Save Pin

These sandwiches have become my go to when friends come over and I want something that feels indulgent without actually requiring any real effort. There is something so satisfying about watching people take that first bite and suddenly understand why grilled cheese deserved this upgrade.

Bread Selection Secrets

Thick cut sourdough is my absolute favorite here because the tang plays so nicely with buffalo sauce and the sturdy texture handles all that moisture without falling apart. I have used country white in a pinch and it works beautifully but whatever you choose, make sure it is not paper thin or you will end up with cheese everywhere except inside your sandwich.

Cheese Strategy

The cheddar mozzarella combo is not random, cheddar brings that bold sharp flavor while mozzarella is purely responsible for that ridiculous cheese pull. I have tried using pepper jack when I wanted even more heat and while it was absolutely delicious, it did not melt quite as smoothly so stick to the combo unless you like living dangerously.

Make Ahead Magic

You can absolutely toss the chicken with the sauce up to two days ahead and keep it in the fridge, which actually helps the flavors develop even more. I have even pre assembled the full sandwiches and wrapped them tightly in plastic before storing in the refrigerator, then just cooked them straight from cold.

• Wrap assembled sandwiches in wax paper if you need to transport them somewhere
• The bread might get slightly soggy if pre assembled too far in advance so the same day is ideal
• Reheating these in a pan instead of a microwave brings back that crispy exterior beautifully

Save Pin

There is nothing quite like standing at the stove with the smell of butter and hot sauce filling the whole kitchen. Make these for someone you love.

Recipe Questions & Answers

→ What type of cheese works best for this sandwich?

Sharp cheddar and mozzarella cheeses provide the perfect melt and balanced flavor. For more spice, pepper jack can be used.

→ Can I use leftover or rotisserie chicken?

Yes, shredded leftover or rotisserie chicken makes a convenient and tasty option when tossed with buffalo wing sauce.

→ How do I achieve a crispy crust on the sandwich?

Butter the outside of the bread slices before grilling and press gently while cooking over medium heat until golden brown.

→ Are there any good accompaniments for this sandwich?

Celery sticks and a side of ranch or blue cheese dressing complement the spicy flavors well.

→ Can I add extra heat to the filling?

Adding a pinch of cayenne pepper to the chicken mixture boosts the spiciness without overwhelming the sandwich.