Pin It The first time I made these, my roommate walked in and immediately asked if I'd secretly ordered delivery from a pub. That smell of buffalo sauce hitting hot butter is unmistakable. Now theyre my go-to when I want something that feels indulgent but only takes about twenty minutes. Theres something perfect about how the tangy ranch cuts through the heat while everything gets melty and golden together.
Last winter during a snow day, my friend Jess and I made a double batch while watching movies. We kept accidentally burning our mouths because we couldn't wait for them to cool down. Now whenever it snows, she texts me asking if were having our grilled cheese marathon again. Some traditions stick around because theyre just that good.
Ingredients
- 2 cups cooked chicken breast, shredded: Rotisserie chicken works beautifully here, or use leftover roasted chicken for a quick shortcut
- 1/3 cup buffalo sauce: Franks RedHot is the classic choice, but any quality hot sauce will give you that signature vinegary heat
- 1 tablespoon unsalted butter, melted: Mixing this into the chicken helps the sauce cling and adds a little richness
- 1 cup sharp cheddar cheese, grated: The sharpness cuts through all that creamy ranch and spicy sauce
- 1/2 cup mozzarella cheese, grated: Totally optional but creates that incredible cheese pull we all secretly love
- 1/4 cup ranch dressing: The cool tangy element that makes everything work together
- 8 slices sourdough or hearty white bread: Sourdough holds up better to all those fillings without getting soggy
- 4 tablespoons unsalted butter, softened: Room temperature spreads more evenly for that even golden crust
- 2 tablespoons chopped green onions: Adds a fresh bite and makes everything look a little fancier
Instructions
- Prepare the buffalo chicken:
- Toss the shredded chicken with buffalo sauce and melted butter until every piece is coated and saucy
- Get your assembly station ready:
- Lay out all bread slices and spread a thin layer of ranch on one side of each piece
- Build your sandwiches:
- Layer half the cheddar on four slices, top with buffalo chicken, add mozzarella if using, then finish with remaining cheddar
- Close them up:
- Place the remaining bread slices ranch side down to complete your sandwich towers
- Butter the exteriors:
- Spread softened butter generously on the outside of each sandwich, covering both top and bottom completely
- Grill to golden perfection:
- Cook in a hot skillet over medium heat for 3 to 4 minutes per side, pressing gently, until both sides are beautifully browned
- Finish and serve:
- Slice each sandwich diagonally, sprinkle with fresh green onions, and serve while theyre still incredibly gooey
Pin It My dad usually claims he doesn't like fancy grilled cheese, but after trying these he asked if I could teach him the recipe. Seeing him sneak a second half when he thought nobody was looking was pretty much the best endorsement ever. Sometimes the simplest meals create the biggest moments.
Getting the Perfect Golden Crust
I've learned that softened butter spreads more evenly than melted butter on the outside. It seems like a small detail, but you'll notice the difference in how evenly the bread browns. Also, don't be afraid to lift a corner with your spatula to check the color underneath.
Customizing Your Heat Level
Not everyone loves the same level of spice, and that's totally okay. I've made these with half the buffalo sauce for friends who prefer milder flavors, and they still come out delicious. You can always serve extra hot sauce on the side for the heat seekers.
What to Serve Alongside
Celery sticks might seem old school, but that crunch and coolness actually balances everything perfectly. A simple green salad with vinaigrette cuts through the richness beautifully too.
- Keep some extra ranch nearby for dipping
- Cold beer or crisp cider pairs wonderfully with all these bold flavors
- Cornichons or pickles add a nice acidic contrast
Pin It Hope these bring as much joy to your kitchen as they have to mine. Happy cooking, friend.
Recipe Questions & Answers
- → Can I use rotisserie chicken instead of cooked chicken breast?
Yes, rotisserie chicken works perfectly. Simply shred it and toss with buffalo sauce as directed. It may have more seasoning already, so taste before adding additional salt.
- → What's the best bread for this sandwich?
Sourdough and hearty white bread work best because they hold up to the moisture and heat. Avoid thin white bread, which may become soggy. Brioche or ciabatta are also good alternatives.
- → How do I prevent the cheese from leaking out while cooking?
Don't overstuff the sandwiches. Layer cheese on both sides of the filling to create a barrier. Cook on medium heat rather than high to allow cheese to melt gradually before the bread burns.
- → Can I make this sandwich ahead of time?
You can assemble the sandwiches up to 2 hours ahead, wrap them in plastic wrap, and refrigerate. Add 1-2 minutes to the cooking time if grilling from cold. Don't butter until just before cooking.
- → What dressing alternatives work well with this?
Blue cheese dressing adds a tangy depth, while sriracha mayo brings extra heat. Celery seed-based dressings complement the buffalo flavor nicely. Avoid overly heavy dressings that may make the sandwich soggy.
- → How can I add more vegetables without making it soggy?
Finely chopped crisp vegetables like celery or green onions work best. Avoid wet vegetables like tomatoes or cucumbers, which release moisture. Add vegetables between the cheese layers for protection.