Buffalo Chicken Grilled Cheese (Print Version)

Savory sandwich with buffalo-sauced chicken and creamy cheeses melted between crisp bread slices.

# Components:

→ Chicken

01 - 2 cups cooked shredded chicken breast
02 - ⅓ cup buffalo wing sauce (plus additional for serving, optional)

→ Cheese

03 - 1 cup crumbled blue cheese
04 - 1 cup shredded mozzarella cheese

→ Bread & Spread

05 - 8 slices sourdough or sturdy sandwich bread
06 - 4 tablespoons unsalted butter, softened

→ Optional Add-ins

07 - ¼ cup thinly sliced green onions
08 - ¼ cup finely diced celery

# Directions:

01 - Combine shredded chicken with buffalo wing sauce in a medium bowl until evenly coated.
02 - In a separate bowl, combine crumbled blue cheese with shredded mozzarella.
03 - Spread softened butter on one side of each bread slice. Arrange four slices buttered-side down on a clean surface.
04 - Layer each bread slice with the buffalo chicken mixture, cheese blend, and optional green onions or celery.
05 - Top with the remaining four bread slices, buttered side up.
06 - Heat a skillet or griddle over medium heat. Place assembled sandwiches and cook 3 to 4 minutes per side, pressing lightly until bread is golden and cheese melts.
07 - Slice sandwiches and serve hot, drizzling with extra buffalo wing sauce if desired.

# Expert Advice:

01 -
  • It's ready in under 25 minutes, making it sneakily perfect for weeknights when you want something that feels indulgent.
  • The blue cheese gets creamy and tangy against the spicy buffalo sauce, creating a flavor combination that just works.
  • It tastes like a fancy bar appetizer but requires nothing more than a skillet and basic ingredients you probably already have.
02 -
  • The butter-to-heat balance is everything—too hot and your bread burns before the cheese melts, too cool and you get a sad, pale sandwich that lacks character.
  • Soften your butter first, even if it only takes five minutes on the counter, because cold butter tears the bread instead of spreading smoothly and evenly.
  • The cheese mixture will try to escape during cooking, but if you don't overload your sandwich and you press gently (not aggressively), gravity and heat will work in your favor.
03 -
  • Make your cheese mixture ahead of time and store it in the fridge—when you're ready to cook, assembly becomes fast and your hands stay cleaner.
  • If your bread is thick, you might need an extra minute per side, but watch for the butter turning brown instead of golden, which is your signal to turn the heat down.
  • Use a flat spatula and gentle pressure, not aggressive smashing, to get melting and browning without squishing all the filling out the sides.
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