Easy Buffalo Chicken Grilled Cheese Sandwich Recipe | Spicy & Cheesy Comfort Food
Spicy, cheesy, and irresistibly indulgent — this Tasty Buffalo Chicken Grilled Cheese Sandwich combines tender shredded chicken tossed in tangy buffalo sauce with gooey melted cheese, all pressed between golden, buttery bread. A bold twist on the classic grilled cheese that’s perfect for lunch, dinner, or game-day eats.
Equipment
- Skillet or griddle
- Spatula
- Mixing bowl
- Knife + cutting board
Ingredients
- 2 cups shredded cooked chicken (rotisserie or leftover)
- ¼ cup Buffalo sauce (Frank’s RedHot or homemade)
- 4 slices sourdough or Texas toast bread
- 2 tbsp butter, softened
- 1 cup shredded cheese (cheddar, Monterey Jack, or pepper jack)
- 2 tbsp blue cheese crumbles (optional)
- Ranch or blue cheese dressing (for dipping)
- Optional extras: sliced jalapeños, celery sticks, or carrots
Instructions
- Prepare filling: In a bowl, toss shredded chicken with Buffalo sauce until evenly coated.
- Butter bread: Spread butter on one side of each bread slice.
- Layer sandwich: Place one slice, butter‑side down, in a skillet. Add a layer of cheese, Buffalo chicken, and more cheese. Top with the second slice, butter‑side up.
- Grill: Cook over medium‑low heat for 3–4 minutes per side until bread is golden and cheese is melted.
- Serve: Slice in half and serve hot with ranch or blue cheese dressing for dipping.
Notes
- Make‑ahead: Prep chicken filling ahead of time; store in fridge for 2 days.
- Storage: Keep assembled sandwiches refrigerated for up to 2 days.
- Reheating: Warm in oven at 350°F covered with foil for crispness; avoid microwaving.
- Common mistakes: Using too much sauce (leaks), overcooking bread (burnt crust), or skipping multiple cheese layers (less gooey).
- Variations: Spicy version with jalapeños, ranch Buffalo melt, or BBQ chicken grilled cheese twist.
- Pairings: Serve with fries, chips, salad, or celery sticks with ranch dip.