Buffalo Chicken Grilled Cheese (Print Version)

Tender buffalo-sauced chicken and creamy blue cheese melted between crispy bread for a bold meal.

# What You'll Need:

→ Chicken

01 - 2 cups cooked chicken breast, shredded
02 - 1/3 cup buffalo wing sauce (plus extra for serving, optional)

→ Cheese

03 - 1 cup crumbled blue cheese
04 - 1 cup shredded mozzarella cheese

→ Bread & Spread

05 - 8 slices sourdough or hearty sandwich bread
06 - 4 tablespoons unsalted butter, softened

→ Optional Add-ins

07 - 1/4 cup thinly sliced green onions
08 - 1/4 cup celery, finely diced

# How to Prepare:

01 - Combine the shredded chicken with buffalo wing sauce in a medium bowl, ensuring all pieces are evenly coated.
02 - In a separate bowl, blend the crumbled blue cheese with shredded mozzarella until well combined.
03 - Spread softened butter on one side of each bread slice. Arrange four slices on a clean work surface, buttered side down.
04 - Layer each bread slice with buffalo chicken, cheese mixture, and optionally green onions or diced celery.
05 - Place remaining bread slices on top, buttered side facing up.
06 - Heat a skillet or griddle over medium heat. Cook each sandwich for 3 to 4 minutes per side, pressing lightly, until bread is golden and cheese melts.
07 - Slice sandwiches and serve immediately with extra buffalo sauce if desired.

# Expert Advice:

01 -
  • It's indulgent but comes together faster than ordering takeout.
  • The buffalo-and-blue-cheese combo is bold enough to feel like real food, not a weeknight compromise.
  • Leftovers transform instantly into something craveable.
02 -
  • Don't skip softening the butter; cold butter tears the bread instead of creating an even, protective coating.
  • Medium heat is essential because high heat burns the bread before the cheese inside finishes melting, leaving you with an unpleasant surprise.
03 -
  • Use a cast-iron skillet if you have one; it holds heat evenly and browns bread beautifully without needing constant attention.
  • The moment you see a slight golden edge peeking out from under the bread, check the other side—that's how you know it's almost ready to flip.
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