Buffalo Chicken Grilled Cheese

Why You’ll Love This Recipe

I love how this sandwich turns leftover buffalo chicken into a quick, indulgent meal. The sharp cheese cools the heat just enough, the bread toasts up like classic diner grilled cheese, and every bite delivers that crave-worthy buffalo zing with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken (shredded or chopped)

• Buffalo wing sauce (your favorite brand)

• Cream cheese (softened)

• Shredded mozzarella or Monterey Jack cheese

• Shredded sharp cheddar cheese

• Sourdough or Texas-toast bread slices

• Unsalted butter, softened

• Optional ranch or blue-cheese dressing for dipping

Directions

1. I toss the warm shredded chicken with buffalo sauce until every strand is coated.

2. I stir softened cream cheese into the buffalo chicken to make it creamy and spreadable.

3. I butter one side of each bread slice. I lay half the slices butter-side down, sprinkle a layer of mozzarella and cheddar, spoon a generous heap of buffalo chicken on top, add another light layer of cheese, and cap with the remaining bread (butter-side up).

4. I heat a non-stick skillet over medium-low. I cook the sandwiches 3–4 minutes per side, pressing gently, until the bread is deeply golden and the cheese is fully melted.

5. I let the grilled cheese rest one minute, slice it in half, and serve hot with ranch or blue-cheese dressing for dipping.

Servings and timing

This recipe makes 2 giant sandwiches (or 4 halves). I spend about 10 minutes prepping and 8 minutes cooking, so I’m biting into cheesy buffalo goodness in under 20 minutes.

Variations

• I fold diced green onions or cooked bacon into the buffalo chicken for extra flavor.

• When I want milder heat, I use half buffalo sauce and half BBQ sauce.

• Pepper Jack stands in for mozzarella when I crave more spice, while provolone gives a creamier melt.

• For sliders, I assemble mini sandwiches on Hawaiian rolls and bake them sheet-pan style.

storage/reheating

These sandwiches taste best fresh. If I stash leftovers, I refrigerate them up to 24 hours and re-crisp in a 350 °F (175 °C) oven for 8–10 minutes. I avoid the microwave so the bread stays crunchy.

FAQs

 Can I use rotisserie chicken?

Yes! I shred rotisserie meat while it’s still warm—it soaks up buffalo sauce beautifully.

 How do I keep the bread from burning before the cheese melts?

I cook over medium-low heat and cover the skillet for the first minute so the cheese starts melting before the bread gets too dark.

Which buffalo sauce works best?

Any bottled wing sauce I enjoy eating on wings works here—I choose mild, medium, or hot depending on my spice mood.

 Can I air-fry these grilled cheese sandwiches?

Absolutely. I brush both sides lightly with melted butter, air-fry at 380 °F (195 °C) for 6 – 7 minutes, flipping halfway.

 Is there a lighter version?

I swap low-fat cream cheese, use part-skim mozzarella, and lightly spray the bread with olive-oil spray instead of butter—still deliciously melty and spicy.

Conclusion

This Buffalo Chicken Grilled Cheese satisfies my wing cravings and grilled-cheese nostalgia all at once—spicy, creamy, and gloriously cheesy with every crunchy bite. It’s my go-to when I need comfort food in a hurry and a guaranteed hit whenever I share it.