Some days just call for a grilled cheese–gooey, toasty, and loaded with flavor. This Buffalo chicken grilled cheese is my ultimate comfort food mash-up. I toss tender shredded chicken in tangy Buffalo sauce, add crumbled blue cheese for bite, and finish it off with plenty of melty Monterey Jack to hold it all together. Ready in just 20 minutes, this Buffalo chicken melt is spicy, cheesy perfection that always hits the spot!
Grilled Cheese Sandwich with Shredded Buffalo Chicken
One of my favorite things to make with leftover shredded Buffalo chicken is a shredded Buffalo chicken grilled cheese sandwich. It’s rich, cheesy, and the perfect amount of spicy. For extra creaminess and a bit of tang, I like to add blue cheese crumbles!
The great thing about this chicken grilled cheese with Buffalo sauce is how versatile it is. If you’ve got leftover shredded chicken or a rotisserie chicken from the store, you’re already halfway there. Just mix it with Buffalo sauce, layer it with your favorite cheese, and cook until the bread is golden and the middle is irresistibly gooey. It’s an easy way to turn basic ingredients into a showstopping melt sandwich.
Got leftover Buffalo chicken dip? It also works great in these grilled cheese sandwiches. So easy!
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Pro Tip for the Perfect Chicken Melt
For thick grilled cheese sandwiches like this, it’s easy for the bread to brown before the cheese fully melts. My go-to trick? Lower the heat to medium-low, cover the skillet with a lid, and let the steam gently warm your Buffalo chicken melt. The cheese melts evenly, the chicken stays hot, and the bread gets that perfect golden crust without burning.
Buffalo Chicken Grilled Cheese Recipe
Ingredients
- ¼ cup unsalted butter (½ stick, room temperature)
- ¼ teaspoon garlic powder
- ½ teaspoon dried parsley
- 2 cups shredded cooked chicken (*)
- ½ cup Buffalo sauce
- ⅓ cup crumbled blue cheese (**)
- 4 slices sourdough bread (cut approximately ½-inch thick***)
- 2 cups shredded Monterey jack cheese (or swiss or mozzarella )
Instructions
- In a small bowl, mix the butter, garlic powder and parsley, set aside.¼ cup unsalted butter, ¼ teaspoon garlic powder, ½ teaspoon dried parsley
- In a medium size bowl, mix the shredded chicken, buffalo sauce, and crumbled blue cheese.2 cups shredded cooked chicken, ½ cup Buffalo sauce, ⅓ cup crumbled blue cheese
- Spread one side of each piece of bread with the butter mixture, then turn over so the butter side is down.4 slices sourdough bread
- On two pieces of the bread, add ½ cup of shredded cheese, then top with the buffalo chicken mixture and the remaining shredded cheese.2 cups shredded Monterey jack cheese
- Place the remaining pieces of bread on top to close the sandwiches.
- Heat a large skillet over medium heat and place the sandwiches on the skillet. Cover with a lid and cook approximately 5 minutes until bottoms are lightly browned.
- Carefully flip the sandwiches and gently press to help seal them then cover with the lid and cook another 3-5 minutes until both sides are browned and cheese is melted.
- Remove from the skillet and serve with blue cheese dip or hot sauce.
Notes
- This recipe can easily be scaled up or down as needed.
- Leftover buffalo shredded chicken or buffalo chicken dip make easy sandwich fillers!
- Assemble each sandwich right before cooking so the Buffalo chicken mixture doesn’t have time to soak into the bread.
- As these sandwiches are thick, covering the skillet with a lid helps them heat through without burning the bread.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Buffalo Chicken Grilled Cheese Step by Step
Make the Seasoned Butter: In a small bowl, mix ¼ cup of room-temperature unsalted butter, ¼ teaspoon of garlic powder, and ½ teaspoon of dried parsley together. Set aside.
Make the Buffalo Chicken Filling: In a separate medium-sized bowl, mix 2 cups of shredded cooked chicken, ½ cup of Buffalo sauce, and ⅓ cup of crumbled blue cheese. You can make this recipe even easier by using slow cooker Buffalo chicken–all you need to do is add some blue cheese.
Butter the Bread: Prepare 4 (½-inch thick) slices of sourdough bread to make 2 sandwiches. Spread the seasoned butter mixture onto one side of each piece of bread, then turn over so the buttered side is face-down.
Add the Chicken and Cheese: Add ½ cup of shredded Monterey Jack cheese to 2 slices of bread (1 cup total); then top each slice with half of the shredded Buffalo chicken mixture.
Assemble the Sandwiches: Add another ½ cup of shredded cheese on top of each sandwich, then finish with the other slices of bread, with the herb butter facing out.
Grill the Sandwiches: Heat a large skillet over medium heat and place the sandwiches in the skillet. Cover with a lid and cook for approximately 5 minutes, until the bottoms are lightly browned.
Flip and Continue Cooking: Carefully flip the sandwiches and gently press down, then cover with the lid and cook another 3-5 minutes, until both sides are browned and the cheese is fully melted. Remove from the skillet and serve buffalo chicken melts with blue cheese or hot sauce.
How to Store, Freeze, and Reheat
Store leftover Buffalo chicken grilled cheese sandwiches in an airtight container, or wrapped tightly in aluminum foil, in the refrigerator for up to 3 days; or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pan coated with butter set over medium-low heat until warmed through.
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