Description
This Buffalo Chicken Grilled Cheese is a deliciously spicy and melty sandwich perfect for a hearty lunch or dinner. Featuring shredded chicken tossed in tangy Frank’s RedHot sauce, layered with sharp cheddar and provolone cheeses, then grilled to golden perfection with buttery bread. Optional ranch or blue cheese dressing and green onion garnish add extra flavor and freshness.
Ingredients
Scale
Buffalo Chicken Mixture
- 2 cups cooked and shredded chicken
- 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
- 2 tablespoons unsalted butter, melted
- 1 tablespoon cream cheese, softened (optional)
- 1/4 teaspoon garlic powder
- Pinch of black pepper
Bread and Cheese
- 8 slices of thick-cut bread
- 4–6 tablespoons unsalted butter, softened (for spreading)
- 8 slices sharp cheddar cheese
- 4 slices provolone cheese (optional)
Optional Garnishes and Extras
- 2–4 tablespoons ranch dressing or blue cheese dressing (optional)
- Thinly sliced green onions or chives for garnish (optional)
- Celery and carrot sticks for serving (optional)
Instructions
- Cook the chicken: Cook your chicken until it’s no longer pink and easily shreds. Using rotisserie chicken is a convenient and flavorful shortcut.
- Mix the Buffalo chicken filling: In a medium bowl, combine the shredded chicken, Frank’s RedHot sauce, melted butter, softened cream cheese (if using), garlic powder, and black pepper. Stir well until the chicken is fully coated in the sauce mixture.
- Prepare the bread: Lay out all 8 slices of thick-cut bread and lightly spread softened butter on one side of each slice. This will create a crispy, golden exterior when grilled.
- Assemble the sandwiches – first layer: Flip 4 of the bread slices over so the unbuttered side is up. Place a slice of sharp cheddar cheese on each unbuttered side to start the cheesy layer.
- Add Buffalo chicken mixture: Evenly divide the prepared Buffalo chicken mixture among the 4 cheese-topped bread slices to create a generous filling layer.
- Top with cheese and optional dressing: Drizzle ranch or blue cheese dressing over the chicken if desired, then add another slice of cheese (cheddar or provolone) on top of each sandwich filling.
- Close the sandwiches: Place the remaining 4 slices of bread on top of the cheese, buttered-side facing up to ensure a golden exterior upon grilling.
- Grill the sandwiches: Heat a large non-stick skillet over medium-low heat. Place the sandwiches in the skillet and grill for 3-5 minutes per side until the bread is golden brown and the cheese has melted thoroughly. Press down occasionally with a spatula to ensure even grilling.
- Serve warm: Remove sandwiches from the skillet, slice diagonally, and garnish with thinly sliced green onions or chives if desired. Serve immediately with extra ranch or blue cheese dressing and celery or carrot sticks on the side for a classic pairing.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- Adjust the amount of hot sauce based on your spice preference.
- Butter the bread generously to get a perfect golden crust.
- For a vegetarian version, substitute chicken with shredded cauliflower or jackfruit.
- Thinly sliced green onions or chives add a fresh contrast but are optional.
- Serve with classic sides like celery and carrot sticks to complete the buffalo experience.
