Buckle up, folks, because this buffalo chicken grilled cheese sandwich is about to rock your world!
I’m talking about a flavor explosion of spicy buffalo sauce, melty cheese, and juicy shredded chicken, all sandwiched between crispy, buttery bread.
I’m not gonna lie; this sandwich is a bit messy, but that’s all part of the fun! And if you’re anything like me, you’ll be licking your fingers and savoring every last bite.
Why You’ll Love This Buffalo Chicken Grilled Cheese Sandwich
Quick and Easy: With a total prep and cook time of under 20 minutes, this recipe is perfect for a fast and satisfying meal. So it’s ideal for busy weeknights or a quick lunch.
Perfect for Leftovers: This recipe is a great way to use up leftover cooked chicken, transforming it into a delicious and hearty meal with minimal effort.
Effortless Indulgence: With just a few simple ingredients and easy preparation, you can craft a decadent, restaurant-quality sandwich at home.
Versatile Customization: Easily adapt the heat level, cheese varieties, and toppings to suit your personal tastes or dietary needs.
Ingredients
- Cooked Shredded Chicken: Keep things simple with tender, juicy, and ready-to-be-eaten chicken. I like rotisserie chicken for added flavor.
- Buffalo Wing Sauce: The fiery, tangy kick that takes this sandwich to the next level. Frank’s RedHot is a classic choice.
- Sour Cream: A cool, creamy counterpoint to the bold buffalo flavor. It balances the heat perfectly, and you can adjust it to your liking.
- Garlic Powder and Dried Parsley: Adds a subtle, savory depth to the chicken mixture.
- Hearty Bread: Thick, sturdy slices that can handle the generous, gooey filling. Sourdough is my top choice.
- Mayonnaise: Slathered on the bread for the ultimate golden, crispy crust.
- Monterey Jack Cheese: Mild, buttery, and oh-so-melty, it’s the perfect gooey base for the spicy chicken.
- Crumbled Blue Cheese: Bold, tangy, and unapologetically pungent, it’s optional but adds an extra dimension of flavor and creaminess.
How to Make Buffalo Chicken Grilled Cheese Sandwich
Forget boring old grilled cheese – this sandwich takes things to a whole new level of deliciousness.
The kick of the buffalo sauce perfectly complements the cool and tangy blue cheese crumbles. Meanwhile, the Monterey Jack adds a gooey, melty factor that’ll have you licking your fingers.
And let’s not forget about the shredded chicken, which adds a hearty protein punch to keep you satisfied.
It may sound complex, but it comes together in under 10 minutes!
1. MIX: In a bowl, combine the buffalo sauce, sour cream, garlic powder, and parsley. Stir in the shredded chicken and blue cheese (if using). Set aside.
2. HEAT: Warm a large skillet over medium-low heat for 3-5 minutes.
3. SPREAD: Spread mayonnaise on one side of each bread slice. Place mayo side down in the hot skillet and cook until lightly toasted.
4. FLIP: Flip the bread, spread the remaining mayo on each slice, then top evenly with the cheese and chicken filling.
5. COOK: Cover the skillet and cook until the bread is golden brown and the cheese is melted.
6. ASSEMBLE: Remove the bread from the skillet, sandwich the pieces together, and dive in!
Tips For the Best Buffalo Chicken Grilled Cheese Sandwich
Whether you’re looking for a quick lunch, a game-day snack, or just a reason to indulge, this Buffalo chicken grilled cheese is sure to hit the spot.
It’s the perfect fusion of spicy, savory, and cheesy flavors that will leave you craving more. And with these tips, it’s flawless every time!
- Chicken options. Use shredded rotisserie chicken for convenience, or cook and shred your own chicken breasts or thighs.
- Make it chunky. Fry or bake chicken tenders instead of shredded chicken. Mix the sauce and slather it in the bread, then nestle the tenders on top.
- Bread choices. Opt for a sturdy bread like sourdough, potato bread, brioche, or Texas toast to hold up to the fillings.
- Cheese selections. Monterey Jack provides good melt and mild flavor, while blue cheese adds a tangy kick. Other options include cheddar, pepper jack, mozzarella, or gouda.
- Spice level. Adjust the amount of buffalo sauce to achieve your desired level of spiciness. But don’t add too much, as it’ll make the filling too runny.
- Prevent sogginess. With my cooking method, you’ll split the sandwich in half, which should prevent too much chicken and cheese filling on one side, which can make the bread soggy.
- Cooking method. Cook low and slow, so the cheese melts fully before the bread gets too browned.
- Tasty toppings and dipping sauces Add sliced jalapeños or diced celery on top for some heat and crunch. Serve with a side of ranch or blue cheese dressing for dipping.
- Sides to serve. Pair with kettle chips, fries, onion rings, carrots and celery sticks, coleslaw, or a simple salad.
How to Store
With all that sloppy filling, it’s best to make and enjoy buffalo chicken grilled cheese sandwiches fresh, as they do not store well.
The longer they sit, the soggier the bread will become. But that doesn’t mean you can’t make them ahead!
Prepare the filling and store it in an airtight container in the refrigerator for up to 4 days. When ready to eat, assemble the sandwiches and cook them fresh for the best taste and texture.
More Hearty Sandwiches You’ll Love
Grilled Ham and Cheese Sandwich
Croissant Breakfast Sandwich
Italian Meatball Subs
Fried Egg Sandwich
BLT Sandwich
Buffalo Chicken Grilled Cheese Sandwich
2
servings10
minutes8
minutes650
kcalThis buffalo chicken grilled cheese sandwich is a flavor explosion of spicy buffalo sauce, melty cheese, and juicy shredded chicken. It’s messy, but oh-so-worth it!
Ingredients
1/4 cup buffalo wing sauce
1-2 tablespoons sour cream
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley
1 cup cooked shredded chicken
1/4 cup crumbled blue cheese, optional
4 tablespoons mayonnaise
4 thick slices hearty bread, such as sourdough
1/2 cup shredded Monterey Jack cheese
Optional toppings: sliced jalapeños, diced celery, ranch or blue cheese dressing for dipping
Instructions
- In a bowl, mix the buffalo sauce, sour cream, garlic powder, and parsley until well combined. Taste and adjust as needed.
- Stir in the shredded chicken and blue cheese (if using) until coated, then set aside until ready to use.
- Warm a large skillet over medium-low heat for 3-5 minutes.
- Spread half of the mayonnaise evenly over one side of each slice of bread. Place them, mayo side down, in the hot skillet and cook for 2-3 minutes, until lightly toasted.
- Spread the remaining mayo over each slice then flip the bread so the fresh mayo is on the bottom. Top each slice evenly with Monterey Jack cheese and the buffalo chicken mixture.
- Put the lid on the skillet and cook for 3-5 minutes, or until the bread is golden brown and the cheese is melted.
- Carefully remove the bread from the skillet and sandwich the pieces together. Cool for 1-2 minutes, then slice, serve hot, and enjoy!
Notes
- Make it chunky. Fry or bake chicken tenders instead of shredded chicken. Mix the sauce and slather it in the bread, then nestle the tenders on top.
- Bread choices. Opt for a sturdy bread like sourdough, potato bread, brioche, or Texas toast to hold up to the fillings.
