Buffalo Chicken Grilled Cheese (Print View)

Spicy Buffalo chicken and melted cheeses pressed between crispy bread for a bold, satisfying bite.

# Components:

→ Chicken

01 - 2 cups cooked chicken breast, shredded

→ Sauce & Seasonings

02 - 1/3 cup Buffalo wing sauce
03 - 2 tablespoons unsalted butter, melted
04 - 1/4 teaspoon garlic powder
05 - 1/4 teaspoon black pepper

→ Cheese

06 - 1 1/2 cups shredded cheddar cheese
07 - 1 cup shredded mozzarella cheese

→ Bread & Assembly

08 - 8 slices sourdough or country bread
09 - 4 tablespoons unsalted butter, softened

→ Optional Additions

10 - 1/4 cup blue cheese crumbles
11 - 2 tablespoons chopped green onions

# Directions:

01 - In a medium bowl, combine shredded chicken, Buffalo wing sauce, melted butter, garlic powder, and black pepper. Mix until the chicken is thoroughly coated.
02 - In a separate bowl, combine the shredded cheddar and mozzarella cheeses.
03 - Lay out eight slices of bread. Spread one side of each slice with softened butter. Place four slices, butter-side down, on a clean preparation surface.
04 - Top each of the buttered bread slices with a generous layer of the cheese mixture, followed by a portion of the prepared Buffalo chicken. If using, sprinkle with blue cheese crumbles and chopped green onions.
05 - Add another layer of cheese on top of the chicken mixture. Cap each sandwich with the remaining bread slices, ensuring the buttered side faces upward.
06 - Heat a large skillet or griddle over medium heat. Carefully place the assembled sandwiches onto the heated surface. Cook for 3 to 4 minutes per side, pressing gently with a spatula until the bread is golden brown and the cheese is fully melted.
07 - Remove the grilled sandwiches from the skillet. Let them rest for 1 minute before slicing and serving warm.

# Expert Advice:

01 -
  • Ready in just 25 minutes from start to finish
  • Uses simple ingredients you likely have on hand
  • Perfect way to repurpose leftover chicken
  • Combines two comfort food favorites in one dish
  • Easily customizable to your heat preference
02 -
  • This sandwich packs significant protein from both chicken and cheese
  • The recipe easily doubles for feeding a crowd
  • Can be made ahead and reheated in a low oven or panini press
  • Perfect for using leftover rotisserie chicken
03 -
  • Grate your own cheese rather than using pre-shredded for better melting
  • Let the sandwiches cook undisturbed for the first 2 minutes to develop proper crust
  • Use day-old bread which stands up better to the fillings
  • Pat chicken dry before mixing with sauce to prevent excess moisture
  • For extra crispy exterior, sprinkle a pinch of grated parmesan on the buttered sides before grilling

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