Description

This spicy grilled cheese is packed with creamy buffalo chicken and melty cheese—perfect for a fast, flavor-packed lunch or dinner.

Ingredients

Buffalo Chicken Filling
1 ½ cups cooked chicken, shredded or chopped

¼–⅓ cup buffalo wing sauce (mild, medium, or hot)

2 oz (55 g) cream cheese, softened

Sandwich Assembly
4 thick slices sourdough or Texas-toast bread

2 Tbsp unsalted butter, softened

½ cup (55 g) shredded mozzarella or Monterey Jack

½ cup (55 g) shredded sharp cheddar

For Serving (optional)
Ranch or blue-cheese dressing, for dipping

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Instructions

Make Filling – In a bowl toss warm shredded chicken with buffalo sauce. Stir in softened cream cheese until mixture is creamy and spreadable.

Build Sandwiches – Butter one side of each bread slice. Lay two slices butter-side down; sprinkle with half the mozzarella and cheddar. Spoon buffalo chicken evenly on top, then add remaining cheese. Cap with bread, butter-side up.

Griddle – Heat a non-stick skillet over medium-low. Cook sandwiches 3–4 min per side, pressing gently, until bread is deep golden and cheese is fully melted.

Serve – Rest 1 min; slice and serve hot with ranch or blue-cheese dressing.

Notes

Extras: Fold diced green onion or crumbled bacon into the buffalo chicken.

Heat level: Blend BBQ sauce with buffalo for milder spice, or use Pepper Jack for more kick.

Slider option: Assemble on Hawaiian rolls; bake covered at 350 °F / 175 °C for 12 min.

Air-fry: Brush sandwiches with melted butter; air-fry 380 °F / 195 °C for 6–7 min, flipping halfway.

Prep Time: 10 min
Cook Time: 8 min
Category: Lunch / Comfort-Food Sandwich
Method: Stovetop Griddle / Skillet
Cuisine: American