Pin it The first time I made buffalo chicken grilled cheese, it was snowing outside and my roommate had just come home from a bad day at work. I had leftover rotisserie chicken and half a bottle of wing sauce in the fridge, so I threw them together with whatever cheese I could find. That sandwich turned a gray afternoon into something comforting and exciting all at once. Now whenever I smell buffalo sauce hitting a hot pan, I think about how food can fix a mood without saying a word.
Last summer I made these for a Fourth of July party when it started pouring rain right before we were supposed to grill burgers. My friend Sarah looked at the counter full of sandwiches and said this was actually better than burgers anyway. We ended up eating them around the kitchen table while the storm passed, and I think about that afternoon every time I butter bread slices now.
Ingredients
- 2 cups cooked chicken breast, shredded: Rotisserie chicken works perfectly here and saves so much time, or use leftover grilled or poached breast meat
- 1/3 cup buffalo wing sauce: Frank's RedHot is the classic choice but explore different brands to find your perfect heat level
- 1 cup crumbled blue cheese: The tangy creaminess cuts through the spice and creates that authentic wing flavor profile
- 1 cup shredded mozzarella cheese: This provides the melt factor and holds everything together between the bread slices
- 8 slices sourdough bread: Sourdough stands up well to the hearty filling and gets perfectly crisp, but any sturdy bread works
- 4 tbsp unsalted butter, softened: Room temperature butter spreads evenly and helps achieve that golden crunch we all want
- 1/4 cup thinly sliced green onions: These add a fresh bite and pretty color contrast against the orange sauce
- 1/4 cup celery, finely diced: Optional but adds that classic buffalo wing crunch and freshness
Instructions
- Coat the chicken in buffalo sauce:
- Place the shredded chicken in a medium bowl and pour the buffalo wing sauce over it, then toss everything together until each piece is evenly coated and no dry spots remain
- Mix the cheeses together:
- In a separate bowl, combine the crumbled blue cheese and shredded mozzarella until well blended
- Prepare the bread:
- Butter one side of each bread slice generously, then place four slices buttered side down on your work surface
- Layer the filling:
- Divide the buffalo chicken evenly among the four slices, top with the cheese mixture, and sprinkle with green onions or celery if using
- Top and press:
- Place the remaining bread slices on top, buttered side facing out, and press down gently to help everything hold together
- Grill to perfection:
- Cook the sandwiches in a heated skillet over medium heat for 3 to 4 minutes per side, pressing lightly with your spatula, until the bread turns deep golden brown and the cheese melts completely
- Serve hot:
- Transfer the sandwiches to a cutting board, slice diagonally, and serve immediately with extra buffalo sauce on the side for dipping
Pin it My brother-in-law swore he hated blue cheese until he tried these at our house. He picked around the crumbles at first, then went back for thirds and asked if I could teach him how to make them. Now he texts me photos every time he makes them for his friends, and I love that something so simple became his signature dish.
Choosing the Right Bread
Sourdough is my go-to because the tang complements the buffalo sauce and the sturdy structure holds up to all that filling, but thick-cut Texas toast works beautifully when you want something softer and more indulgent. Just avoid thin sandwich bread because it will turn soggy before the cheese melts. Whatever you choose, look for slices that are at least half an inch thick.
Cheese Swaps That Work
If blue cheese is not your thing, sharp cheddar brings a bold nutty flavor that stands up to the heat, while pepper jack adds even more spice if you really love the burn. I have made these with gouda for a smoky twist and provolone when I wanted something milder for the kids. The key is choosing a cheese that melts well and has enough personality to balance the spicy sauce.
Make-Ahead Tips
You can mix the chicken with buffalo sauce and blend the cheeses up to two days ahead, then store them separately in airtight containers in the refrigerator. I often prep everything the night before and just assemble and grill when I am ready to eat, which makes these perfect for busy weeknights or casual entertaining.
- Let the refrigerated mixture come to room temperature for about 15 minutes before assembling so the cheese melts evenly
- If you are making a big batch, keep the cooked sandwiches warm in a 200 degree oven while you finish the rest
- These reheat surprisingly well in a toaster oven, though the bread will not be quite as crisp as freshly made
Pin it These sandwiches have become my answer to everything from late-night cravings to feeding a crowd on game day. Hope they become a go-to in your kitchen too.
Recipe FAQs
- → How do I prevent the bread from getting soggy?
Butter the bread slices evenly and grill on medium heat to develop a crispy, golden crust that helps keep moisture out.
- → Can I substitute blue cheese with another cheese?
Yes, cheddar or ranch-flavored cheese work well for a milder flavor while preserving the creamy texture.
- → What sides pair well with this sandwich?
Crisp lager or an IPA complement the spicy and savory flavors, along with fresh celery sticks or a light salad.
- → Is it possible to prepare this ahead of time?
Prepare the chicken mixture and cheese blend in advance, then assemble and grill just before serving for best texture.
- → How can I add extra crunch to this sandwich?
Incorporate thinly sliced celery or green onions inside the layers to boost texture and freshness.