Hey y'all! If you're craving something crispy, gooey, and just the right kind of spicy, this Buffalo Chicken Grilled Cheese Sandwich is your new best friend. It's perfect for game day, lazy weeknights, or anytime you want a comforting, flavor-packed bite that feels like a hug. Let's get cooking!
Cook Time: 8–10 minutes
Total Time: 20 minutes
Yield: 4 sandwiches
Why You'll Love This Buffalo Chicken Grilled Cheese Sandwich
- Melty, stretchy cheese meets tangy, spicy Buffalo chicken for the ultimate comfort sandwich.
- Quick 20-minute meal—great for lunch, dinner, or game-day snacking.
- Uses leftover or rotisserie chicken, so it's low-effort and high-reward.
- Customizable heat level and cheese blend to match your mood.
- Golden, buttery toast with a crisp exterior and tender, saucy center.
Ingredients for the Sandwich
- 8 slices hearty sourdough or Texas toast (about ¾-inch thick)
- 1 ½ cups cooked shredded chicken (about 8 oz)
- ⅓ cup Buffalo hot sauce
- 1 tablespoon unsalted butter, melted (for the sauce)
- 2 tablespoons cream cheese, softened
- 1 tablespoon ranch or blue cheese dressing (optional, for extra creaminess)
- 1 cup shredded sharp cheddar cheese (about 4 oz)
- ½ cup shredded Monterey Jack or low-moisture mozzarella (about 2 oz)
- 2 tablespoons blue cheese crumbles (optional)
- 2 tablespoons finely chopped green onions
- ¼ cup finely diced celery (optional, for crunch)
- 4 tablespoons unsalted butter, softened (for the bread)
- ¼ teaspoon garlic powder
- Pinch of kosher salt and freshly ground black pepper
How to Make a Buffalo Chicken Grilled Cheese Sandwich
1) Mix the Buffalo chicken filling
In a medium bowl, whisk together the Buffalo hot sauce, melted butter, cream cheese, and the optional dressing until smooth. Fold in the shredded chicken, green onions, and celery. Season with a pinch of salt and pepper. The mixture should be saucy but not runny.
2) Butter the bread and prep the cheese
In a small dish, mix the softened butter with the garlic powder. Spread a thin, even layer on one side of each bread slice. Toss the shredded cheeses together in a bowl. Shredding your own cheese helps it melt ultra-smooth and gooey.
3) Assemble the sandwiches
Place 4 slices of bread butter-side down on a board. Add a thin layer of cheese, then divide the Buffalo chicken mixture evenly on top. Sprinkle with more cheese and the blue cheese crumbles, if using. Top with the remaining bread slices, butter-side up. This cheese–chicken–cheese layering acts like edible glue.
4) Griddle low and slow
Heat a large nonstick or cast-iron skillet over medium-low heat (or set an electric griddle to 325°F). Cook the sandwiches for 3–4 minutes per side, pressing gently with a spatula, until deep golden brown and the cheese is fully melted. If the bread browns too quickly, reduce the heat. For extra melt, cover the pan for the last minute.
5) Optional oven finish
If the cheese needs a bit more time, transfer sandwiches to a sheet pan and bake at 350°F for 3–5 minutes. Serve hot—the Buffalo Chicken Grilled Cheese Sandwich is best right off the griddle.
Notes for the Best Buffalo Chicken Grilled Cheese Sandwich
- Use fully cooked chicken (165°F internal) and shred finely so it melds with the cheese. See the USDA temperature guide.
- Day-old, sturdy bread browns beautifully without getting soggy; avoid super-thin slices.
- Pick great melting cheeses for that luscious pull—learn more about melters from The Kitchn.
Variations: Spicy Chicken Grilled Cheese Twists
- Bacon Ranch Buffalo Melt: Add 4–6 crispy bacon slices and swap ranch for the blue cheese dressing.
- Extra-Blue Buffalo: Increase blue cheese crumbles to ¼ cup and use provolone instead of Jack for a sharper bite.
- Buffalo Cauliflower Grilled Cheese: Replace chicken with 2 cups roasted Buffalo cauliflower florets for a hearty vegetarian spin.
Required Equipment
- Large nonstick or cast-iron skillet (or electric griddle)
- Flexible spatula
- Mixing bowl and whisk
- Cutting board and knife
- Measuring cups and spoons
- Sheet pan (optional for oven finish)
Storage & Make-Ahead
Store leftover Buffalo Chicken Grilled Cheese Sandwich halves in an airtight container in the refrigerator for up to 3 days. Reheat on a skillet over medium-low heat 3–4 minutes per side or in a 350°F oven for 8–10 minutes until hot and crisp again. The Buffalo chicken filling can be made 3–4 days ahead and refrigerated, or frozen up to 3 months; thaw overnight in the fridge. Assembled, uncooked sandwiches don't freeze well due to moisture and texture changes.
Pairings & Serving Ideas for Buffalo Chicken Melt
- Classic tomato soup or creamy potato soup
- Crunchy celery and carrot sticks with ranch or blue cheese dip
- Simple coleslaw or a crisp green salad with lemony vinaigrette
- Drinks: cold IPA, crisp pilsner, or sparkling water with lime
- Extra Buffalo sauce and ranch for dipping—this Buffalo Chicken Grilled Cheese Sandwich loves a dunk
Pro Tips for the Buffalo Chicken Grilled Cheese Sandwich
- Go low and slow: medium-low heat melts cheese fully without burning bread; covering the pan for 60 seconds helps. See technique pointers from Serious Eats.
- Layer cheese–chicken–cheese so the filling stays put and every bite is melty.
- Pat chicken dry before mixing—excess moisture prevents that crackly, golden crust.
FAQ: Buffalo Chicken Grilled Cheese Sandwich
Can I use rotisserie or canned chicken?
Absolutely. Rotisserie chicken is perfect; just shred it finely. Canned chicken works too—drain and pat dry before mixing.
What bread works best?
A sturdy sourdough, country loaf, or Texas toast (about ¾-inch thick) holds up to the saucy filling and crisps beautifully.
How do I make it less spicy?
Use ¼ cup Buffalo sauce plus 2 tablespoons melted butter, or blend in extra cream cheese/ranch. A drizzle of honey also balances the heat.