A Buffalo Chicken Grilled Cheese Sandwich brings all the fiery punch of buffalo wings to the comfort of a golden, cheesy grilled cheese. Whether you need a simple lunch, want to spice up a game-day snack table, or crave comfort food with attitude, this sandwich bridges crispy, creamy, and tangy flavors in every satisfying bite. Let’s break down every step and detail, ensuring you get bold flavor and perfect results each time.
Why Make Buffalo Chicken Grilled Cheese?
This grilled cheese isn’t just about fusion flavor—it’s about ease and versatile satisfaction. Whether you make it to use up leftover roast chicken, impress friends, or nurse a craving for something savory and bold, this sandwich delivers. Here’s why it stands out:
- Quick meal: From start to finish, you can have a hot sandwich ready in less than 20 minutes.
- Flexible ingredients: Got rotisserie chicken? Shredded cooked chicken breast or even leftover grilled thighs? They all work.
- Bold flavor: The punchy buffalo sauce balances perfectly with creamy cheese and cool sour cream.
- Crowd-pleaser: Perfect for solo meals or a table of hungry fans.
Ingredients
Buffalo chicken grilled cheese hinges on a few key components, each lending its own texture and taste. Here’s the breakdown:
Sandwich Filling
- Cooked, shredded chicken (about 2 cups): Rotisserie or home-cooked, both are great.
- Buffalo wing sauce (1/3–1/2 cup): Frank’s RedHot is widely used, but any spicy, tangy buffalo sauce fits the bill.
- Sour cream (2–3 tablespoons): Adds creaminess and tames the heat.
- Garlic powder (1/2 teaspoon): Subtle depth without overpowering.
- Dried parsley (1 teaspoon): Adds freshness and a mild herbal note.
- Blue cheese crumbles (1/4 cup, optional): A fun nod to classic buffalo wings, adding bold, tangy bites.
Bread and Cheese
- Hearty sliced bread (4 slices): Look for sourdough, Texas toast, or brioche—something substantial to stand up to the fillings.
- Mayonnaise (to spread): Helps achieve a golden-brown, crispy crust.
- Monterey Jack cheese (4–6 slices): Mild, buttery, and perfect for meltiness.
- Extra cheese options: Try cheddar, pepper jack, or mozzarella for a twist.
Customization Options
- Jalapeño slices: For heat and crunch.
- Celery, thinly diced: Adds brightness and crunch.
- Ranch or extra buffalo sauce: For dipping.
Prep and Assembly Guide
1. Preparing the Chicken Mixture
In a medium bowl, combine shredded chicken, buffalo sauce, sour cream, garlic powder, parsley, and blue cheese (if using). Stir until everything is evenly coated. The mixture should be creamy, not runny—add sour cream to adjust consistency.
2. Prepping the Bread
Spread a thin, even layer of mayonnaise on one side of each bread slice. Mayonnaise browns more evenly than butter, making it ideal for grilled cheese. Lay the slices mayo side down on a sheet tray while you work.
3. Assembling Each Sandwich
On the un-mayoed side of two slices, layer evenly with Monterey Jack cheese. Spoon a generous amount of buffalo chicken mixture over the cheese, taking care not to overfill. Top with an extra slice of cheese, then finish with the remaining bread slices, mayo side out.
Cooking Instructions
Stovetop Method
- Heat a nonstick skillet or cast iron griddle over medium-low heat for 2–3 minutes.
- Place each sandwich in the pan. Cover loosely with a lid (this traps heat and helps the cheese melt).
- Cook for 3–4 minutes, checking occasionally for deep golden color on the bread.
- Flip gently with a spatula. Cook the other side until golden and the cheese has fully melted (another 2–4 minutes).
- Remove, let sit for a minute, then slice in half.
Oven or Air Fryer Alternate
Need to make several sandwiches at once? Preheat your oven to 375°F (190°C). Arrange assembled sandwiches on a parchment-lined tray. Bake for 8–10 minutes, flipping halfway, until crisp and melty.
Flavor and Texture Tips
- Bread choice matters: Use dense, sturdy slices to avoid sogginess. Day-old bread works especially well.
- Cheese placement: Putting cheese above and below the chicken filling locks in moisture and creates great stretch.
- Low and slow: This prevents the bread from burning before the cheese melts. Don’t rush the process.
Variations and Add-Ons
Buffalo chicken grilled cheese invites personalization. Here’s how to make it your own:
- More heat: Add hot sauce to the buffalo mixture or scatter sliced fresh jalapeños in the filling.
- Veggies: Fold in diced celery or sliced green onions for crunch and brightness.
- Meat alternatives: Use plant-based chicken alternatives or jackfruit for a vegetarian version.
- Cheese swaps: For a sharper taste, try aged cheddar or pepper jack; for extra creaminess, mix in a little cream cheese with the chicken.
What to Serve With Buffalo Chicken Grilled Cheese
Balance the richness of the sandwich with fresh or crispy sides:
- Classic pairings: Kettle-cooked chips, waffle fries, or tater tots.
- Lighter options: Carrot sticks, celery, and a tangy coleslaw.
- Salad: Crisp romaine tossed with ranch or blue cheese dressing and diced tomatoes.
Dipping Sauces Worth Trying
- Ranch dressing
- Blue cheese dressing
- Extra buffalo sauce
- Simple garlic aioli
Make-Ahead and Storage Advice
Grilled cheese is best fresh, but you can prepare parts in advance.
Filling Storage
Keep the buffalo chicken mixture in an airtight container in the fridge for up to four days. Let it come to room temperature before assembling, or microwave briefly to take the chill off.
Fully Assembled Sandwiches
Assembled (uncooked) sandwiches can be wrapped and stored overnight. Cook just before serving for the crispiest results.
Leftovers
If you need to save a cooked sandwich, wrap in foil and refrigerate. Reheat in a toaster oven or skillet over low heat to restore the crust. Microwaving is possible but will soften the bread.
Table: Ingredient Ideas and Substitutions
| Ingredient | Classic Option | Substitutes/Alternatives |
|---|---|---|
| Chicken | Shredded, cooked | Pulled pork, jackfruit, tofu |
| Buffalo sauce | Frank’s RedHot | Sriracha, chipotle sauce |
| Monterey Jack | Slices, shredded | Cheddar, pepper jack, provolone |
| Blue cheese | Crumbled | Ranch dressing, feta, omit |
| Bread | Sourdough | Brioche, Texas toast, seeded rye |
| Sour cream | Plain, full-fat | Greek yogurt, cream cheese |
| Mayonnaise | Regular | Butter, plant-based mayo |
Expert Tricks for Consistently Great Results
- Use a weighted press: Gently press the sandwich with a spatula or small skillet for extra crispness.
- Rest after cooking: Give the sandwich 1–2 minutes to set before slicing; this keeps the filling from spilling out.
- Double up: Cooking more than one? Wipe the pan between batches and adjust heat to prevent burning breadcrumbs.
A Buffalo Chicken Grilled Cheese Sandwich takes the best elements of comfort food and gameday fare and melds them into one hand-held, flavor-packed meal. Use this guide as your blueprint to create a sandwich that fits your tastes, your schedule, and your cravings. Serve it hot, gooey, and packed with spicy, creamy, and crunchy contrasts—and enjoy every bite.
Buffalo Chicken Grilled Cheese Sandwich
This buffalo chicken grilled cheese sandwich is a flavor explosion. Spicy buffalo sauce, melty cheese, and juicy shredded chicken come together in every bite. It’s messy, but oh-so-worth it!
Ingredients
- 4 tablespoons mayonnaise
- 1 cup cooked shredded chicken
- Optional toppings: sliced jalapeños, diced celery, ranch or blue cheese dressing for dipping
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried parsley
- 1/4 cup buffalo wing sauce
- 4 thick slices hearty bread, such as sourdough
- 1-2 tablespoons sour cream
- 1/4 cup crumbled blue cheese, optional
- 1/2 cup shredded Monterey Jack cheese
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!