Save The kitchen still smelled like hot sauce and butter the morning after I first made these. I had been craving something that combined my love for buffalo wings with the comfort of grilled cheese, and honestly, it turned out better than I expected. My roommate wandered in, rubbing sleep from his eyes, and immediately asked what that incredible smell was. We ended up eating them for breakfast that day, and I have not looked back since.
My friend Sarah came over for what was supposed to be a quick lunch between errands, but she ended up staying for two hours just talking at the counter while we polished off the batch. She told me it was like someone took her favorite bar food and turned it into something she could eat on a Tuesday afternoon in her pajamas. Now she requests them every time she visits, and I never say no.
Ingredients
- 2 cups cooked chicken breast, shredded: Rotisserie chicken works perfectly here, or poach your own breasts earlier in the week
- 1/3 cup buffalo sauce: Franks RedHot is the classic choice, but whatever brand you love will work beautifully
- 1 tablespoon unsalted butter, melted: This little extra fat helps the sauce cling to every shred of chicken
- 1 cup sharp cheddar cheese, grated: The sharpness cuts through the rich sauce and adds serious depth
- 1/2 cup mozzarella cheese, grated: Optional but worth it for that incredible stringy pull
- 1/4 cup ranch dressing: Homemade is amazing, but bottled works perfectly fine
- 8 slices sourdough or hearty white bread: Something sturdy that will not fall apart when you flip it
- 4 tablespoons unsalted butter, softened: Spreadable butter ensures even golden color
- 2 tablespoons chopped green onions: Fresh brightness on top makes everything pop
Instructions
- Prepare the buffalo chicken:
- Combine shredded chicken, buffalo sauce, and melted butter in a mixing bowl until every piece is evenly coated and vibrant orange
- Spread the ranch:
- Lay out all eight bread slices and spread a thin layer of ranch on one side of each
- Build the sandwiches:
- Layer half the cheddar on four slices, top with buffalo chicken, then add mozzarella if using and remaining cheddar
- Close them up:
- Place the remaining bread slices ranch side down to complete the sandwiches
- Butter the exterior:
- Spread softened butter generously on the outside of both top and bottom slices
- Grill to perfection:
- Cook in a heated skillet over medium heat for 3 to 4 minutes per side until golden brown and cheese is melted
- Serve immediately:
- Slice diagonally, sprinkle with green onions, and enjoy while the cheese is still molten
Save Last winter, during that particularly brutal week when everyone seemed to be getting sick, I made a double batch for neighbors who had just brought their newborn home. They sent me a text the next morning saying those sandwiches were the first real meal they had enjoyed in weeks, and honestly, that made my entire month better.
Making It Spicier
If you really love heat, try mixing some cayenne pepper into the butter you spread on the outside of the bread. It creates this subtle spicy crust that catches you by surprise in the best way possible.
The Bread Matters
I have tried this with everything from potato bread to rye, and sourdough remains the champion. Its sturdy structure holds up to the weight of all that filling, and the slight tanginess plays so nicely with the buffalo sauce.
Serving Ideas
These are substantial enough to stand alone as a meal, but a crisp side salad with celery and cucumber makes it feel like a complete dinner. The cool crunch balances all that rich, melted perfection.
- Celery sticks with extra ranch for dipping
- A simple green salad with vinaigrette
- Extra hot sauce on the table for the brave ones
Save There is something ridiculously satisfying about cutting into that golden crust and watching the cheese stretch. Hope these bring as much comfort to your kitchen as they have to mine.
Recipe Guide
- → Can I make this with rotisserie chicken?
Yes, rotisserie chicken works perfectly. Shred about 2 cups and follow the same process. It saves preparation time while maintaining excellent flavor.
- → What bread works best for this sandwich?
Sourdough, hearty white bread, or brioche all work well. Choose bread thick enough to hold the filling without becoming soggy, typically at least half an inch.
- → How do I prevent the cheese from leaking out?
Layer your cheddar on the outer edges first, then place buffalo chicken in the center. This creates a cheese barrier. Also, avoid overstuffing and maintain medium heat while cooking.
- → Can I prepare these ahead of time?
Assemble the sandwiches up to 2 hours ahead, wrap in plastic wrap, and refrigerate. Cook directly from cold, adding 1-2 minutes per side to your cooking time.
- → What are good side pairings?
Celery sticks with blue cheese dip complement the spice nicely. A crisp green salad, coleslaw, or sweet potato fries also pair wonderfully with this sandwich.
- → How can I make this spicier?
Add sliced jalapeños or additional hot sauce before grilling. You can also use a hotter buffalo sauce brand or mix in cayenne pepper with the ranch dressing.