Save There's something about the smell of butter hitting a hot skillet that makes you pause mid-morning and think about lunch. One rainy Tuesday, I had leftover buffalo chicken and a block of blue cheese that needed using, and instead of the usual routine, I wondered what would happen if I treated it like a grilled cheese—rich, melted, unexpected. The first bite was a revelation: the sharp tang of blue cheese cutting through spicy buffalo, everything held together by golden, crispy bread. It became the kind of sandwich people ask about weeks later.
I made these for a group of friends on a whim, and what started as casual lunch became the thing everyone remembered about that day. Someone said it tasted like bar food elevated, which felt like the highest compliment. Now whenever anyone's hungry and wants something that feels a little special without fussing, this is what I reach for.
Ingredients
- Cooked chicken breast, shredded: Two cups gives you enough filling for all four sandwiches with generosity; rotisserie chicken works beautifully if you're short on time.
- Buffalo wing sauce: One-third cup coats the chicken evenly; use the good stuff, not the thin bottled kind that tastes like regret.
- Crumbled blue cheese: One cup is non-negotiable for that sharp, creamy punch that defines the sandwich.
- Shredded mozzarella cheese: This melts smoothly and holds everything together while blue cheese does the flavor work.
- Sourdough or hearty sandwich bread: Eight slices mean four sandwiches, and you want bread that won't collapse under the weight of cheese and chicken.
- Unsalted butter, softened: Four tablespoons is enough to coat all eight slices lightly and evenly.
- Green onions and celery: Optional but honestly worth the thirty seconds it takes to slice them; the crunch and freshness keep this from feeling heavy.
Instructions
- Coat the chicken in buffalo heat:
- Toss your shredded chicken with the buffalo sauce in a medium bowl until every piece is coated, then let it sit while you prep everything else. The sauce soaks in and the chicken stays tender, not dry.
- Make your cheese mixture:
- Combine crumbled blue cheese and mozzarella in another bowl; the two cheeses work together, with blue providing the edge and mozzarella making it all melt into one creamy layer.
- Butter and arrange your bread:
- Spread softened butter on one side of each bread slice, then place four slices buttered-side down on your work surface. This is where the sandwich's foundation gets built.
- Layer it up:
- On each slice, add a generous handful of buffalo chicken, then a portion of the cheese mixture, then those optional green onions or celery if you're using them. Don't be shy with the filling; it won't squeeze out if you're thoughtful about distribution.
- Close the sandwich:
- Top each with a remaining bread slice, buttered side up, and press gently so the layers stay together without compressing them flat.
- Cook until golden and molten:
- Heat a large skillet or griddle over medium heat, then place sandwiches in gently and cook 3-4 minutes per side, pressing very lightly with a spatula as the cheese melts. You're looking for golden-brown bread and a slight ooze of cheese at the edges.
- Finish and serve:
- Slice each sandwich in half, drizzle with extra buffalo sauce if you want more heat, and serve while everything's still warm and the cheese is at peak flow.
Save There's a moment when you watch the cheese start to seep out the edges and the bread turns that perfect shade of golden, and you realize this isn't just lunch—it's actually something worth talking about. That small, simple success in the pan reminds you why home cooking matters.
Why Blue Cheese Belongs Here
Blue cheese gets polarizing reactions, but in this sandwich it's not trying to be subtle or compromise. The sharpness cuts right through the spicy buffalo sauce and keeps the whole thing from feeling one-note. If you're nervous about it, start with a smaller amount and taste as you go, but I'd bet you'll want the full amount next time.
How to Make It Your Own
This sandwich is flexible if you know what you're doing. Ranch dressing can replace blue cheese if you prefer milder flavor, or sharp cheddar if you want something earthier. The celery and green onions aren't just garnish—they add freshness that balances the richness, so if you drop them, the sandwich shifts from sophisticated to purely indulgent. Hot sauce lovers can drizzle extra buffalo between the layers before cooking, and cold beer drinkers know this pairs perfectly with a crisp lager or IPA.
Storage and Timing Tips
Leftover filling keeps in the refrigerator for two days, and you can assemble sandwiches ahead and refrigerate them for an hour before cooking, though they're truly best made fresh. If you're cooking for a crowd, keep the skillet going and serve them as they finish—each sandwich individual and perfect, not sitting in a pile getting soggy.
- Butter your bread while it's cool, not straight from heat, so it spreads evenly without tearing.
- Press sandwiches gently during cooking to encourage melting without squeezing out all the filling.
- Slice diagonally if you're feeling fancy; it doesn't change the taste but it feels intentional.
Save This sandwich proves that good food doesn't require complexity, just genuine ingredients and a little attention. Make it once and it becomes the thing you crave.
Recipe Questions & Answers
- → What type of bread works best for this sandwich?
Sourdough or any hearty sandwich bread is recommended for its sturdy texture and ability to crisp nicely when buttered and grilled.
- → Can I substitute the blue cheese with another cheese?
Yes, ranch dressing or sharp cheddar make excellent alternatives to suit milder tastes.
- → How do I achieve a crispy exterior without burning the bread?
Cook over medium heat, pressing lightly, for 3 to 4 minutes per side to ensure a golden crust without burning.
- → What optional ingredients can add extra texture and flavor?
Thinly sliced green onions and finely diced celery add freshness and crunch inside the sandwich.
- → What beverage pairs well with this savory sandwich?
A crisp lager or IPA complements the sandwich’s spicy and creamy flavors perfectly.
- → Is there an alternative to buffalo wing sauce for less heat?
For a milder taste, you can reduce the amount of buffalo sauce or substitute with a tangy barbecue sauce.