Buffalo Chicken Grilled Cheese Sandwich Recipe

This Buffalo Chicken Grilled Cheese Sandwich is made with shredded chicken, sharp cheddar, and hot sauce, ready in 20 minutes. Pulling the toasted bread apart reveals a spicy, cheesy center that stretches in thick strings. I make this whenever I have leftover roast chicken sitting in the fridge.

Better Than Takeaway

I used to order something similar from a local diner, but the bread always arrived soggy by the time it reached my table. Making it fresh at home guarantees a crispy exterior and a piping hot center. I learned that mixing the chicken with the sauce before adding it to the sandwich prevents the bread from getting mushy.

Using a mix of sharp cheddar and mozzarella gives the best flavor and stretch. Getting the heat right on the stove took some practice, but cooking it low and slow is the real trick to melting the cheese evenly.

Buffalo Chicken Grilled Cheese Sandwich Ingredients

• 1 cup cooked shredded chicken
• 1/4 cup Buffalo sauce
• 4 slices sourdough bread
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup mozzarella cheese, shredded
• 2 tablespoons unsalted butter, softened
• 1 tablespoon ranch dressing (optional)

How To Make Buffalo Chicken Grilled Cheese Sandwich

1. Mix the filling: In a small bowl, toss the shredded chicken with the Buffalo sauce and ranch dressing until fully coated.
2. Butter the bread: Spread softened butter evenly over one side of each slice of sourdough bread.
3. Assemble the sandwiches: Place two slices of bread, butter side down, on a cutting board. Layer with half the cheddar, the chicken mixture, the mozzarella, and the remaining cheddar, then top with the remaining bread, butter side up.
4. Grill the sandwiches: Heat a large skillet over medium-low heat. Cook the sandwiches for 4-5 minutes per side until the bread is golden brown and the cheese is completely melted.

Recipe Tips

• Grate your own cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly.
• Keep the heat low: Cooking on medium-low ensures the cheese melts fully before the bread burns.
• Use sturdy bread: Sourdough or thick-cut white bread holds up best against the heavy, wet filling.

What To Serve With Buffalo Chicken Grilled Cheese

Serve this sandwich with celery sticks and extra ranch dressing on the side to cool down the spice. A simple green salad or crispy French fries also balances the heavy, cheesy filling.

How To Store

Store leftover sandwiches in an airtight container in the fridge for up to two days. Reheat them in a skillet over low heat or in an air fryer to keep the bread crispy. Do not freeze assembled sandwiches.

FAQs

Can I use canned chicken?
Yes, canned chicken works if you drain it very thoroughly before mixing with the sauce.

What is the best Buffalo sauce to use?
Frank’s RedHot Buffalo Wings Sauce is the standard choice, but any brand you prefer will work nicely.

Can I make this in an air fryer?
Yes, cook at 350F for 8-10 minutes, flipping halfway through. Secure the top piece of bread with a toothpick so it does not fly off.

Nutrition

• Calories: 550 kcal
• Total Fat: 32g
• Saturated Fat: 18g
• Cholesterol: 105mg
• Sodium: 1200mg
• Total Carbohydrate: 34g
• Protein: 32g

Try More Recipes:

• Buffalo Ranch Chicken Sandwich Recipe
• Pulled Buffalo Chicken Sandwich Recipe
• Shredded Buffalo Chicken Sandwich Recipe

Buffalo Chicken Grilled Cheese Sandwich

Recipe by Emily Mitchell

Servings

2

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

Buffalo Chicken Grilled Cheese Sandwich combines crispy toasted bread with gooey melted cheddar, spicy buffalo sauce, and tender shredded chicken ready in 20 minutes. This quick and easy meal is the ultimate comfort food for a busy weekday lunch or relaxed weekend dinner.

Ingredients

• 1 cup cooked shredded chicken

• 1/4 cup Buffalo sauce

• 4 slices sourdough bread

• 1 cup sharp cheddar cheese, freshly grated

• 1/2 cup mozzarella cheese, shredded

• 2 tablespoons unsalted butter, softened

• 1 tablespoon ranch dressing (optional)

Directions

• 1. Mix the filling: In a small bowl, toss the shredded chicken with the Buffalo sauce and ranch dressing until fully coated.
• 2. Butter the bread: Spread softened butter evenly over one side of each slice of sourdough bread.
• 3. Assemble the sandwiches: Place two slices of bread, butter side down, on a cutting board. Layer with half the cheddar, the chicken mixture, the mozzarella, and the remaining cheddar, then top with the remaining bread, butter side up.
• 4. Grill the sandwiches: Heat a large skillet over medium-low heat. Cook the sandwiches for 4-5 minutes per side until the bread is golden brown and the cheese is completely melted.