Buffalo Chicken Grilled Cheese (Printable format)

Tender buffalo-sauced chicken and creamy cheeses melted between crisp, buttery sourdough slices.

# List of ingredients:

→ Chicken

01 - 2 cups cooked shredded chicken breast
02 - 1/3 cup buffalo wing sauce (plus extra for serving, optional)

→ Cheese

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

→ Bread & Spread

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

→ Optional Add-ins

07 - 1/4 cup thinly sliced green onions
08 - 1/4 cup finely diced celery

# How to make it:

01 - In a medium bowl, toss the shredded chicken with buffalo wing sauce until fully coated.
02 - In a separate bowl, mix crumbled blue cheese and shredded mozzarella cheese until evenly blended.
03 - Spread softened butter on one side of each bread slice. Arrange 4 slices buttered side down on a clean surface.
04 - Layer each buttered bread slice with buffalo chicken, cheese mixture, and optional green onions or celery as desired.
05 - Cover each with remaining bread slices, buttered side up.
06 - Heat a large skillet or griddle over medium heat. Place sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing lightly, until the bread is golden and cheese has melted.
07 - Slice sandwiches and serve immediately. Drizzle with extra buffalo sauce if desired.

# Expert Suggestions:

01 -
  • The spicy-and-creamy combo hits different when cheese gets involved—blue cheese mellows the heat just enough.
  • Ten minutes from skillet to plate means bold flavors without the fuss.
  • It tastes indulgent but comes together with whatever cooked chicken you have on hand.
02 -
  • Medium heat is your friend here—too high and the bread burns before the cheese melts, too low and you'll have cold cheese trapped in warm bread.
  • Softened butter matters more than you'd think; it spreads without tearing the bread and toasts evenly without hot spots.
  • Don't skip the cheese mix step—layering them separate means the blue cheese's tang gets distributed, not clumped in pockets.
03 -
  • Press sandwiches lightly while they cook so the cheese melts and the bread gets contact with the pan, but don't squash everything out—you want layers, not compression.
  • If your blue cheese is very strong and you're cooking for people new to it, mixing it with equal parts mozzarella first tames the intensity while keeping the character.
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