Buffalo Chicken Grilled Cheese Recipe
Looking for the ultimate comfort food with a spicy twist? This Buffalo Chicken Grilled Cheese recipe is everything you crave in a sandwich. Picture this: tender shredded buffalo chicken loaded with gooey melted cheese, all tucked between crispy, golden-brown slices of bread.
Ingredients
- Cooked chicken: 1 cup shredded (rotisserie chicken works great here).
- Buffalo sauce: ΒΌ cup choose mild, medium, or hot based on preference.
- Cream cheese: 2 tablespoons softened (adds creaminess to the filling).
- Shredded cheese: 1 cup cheddar, mozzarella, or a mix of both.
- Bread slices: 4 pieces thicker varieties like sourdough or Texas toast work best.
- Unsalted butter: 2 tablespoons softened (to spread on the bread).
- Ranch or blue cheese dressing to drizzle or dip!.
- Sliced green onions or celery for garnish.
Instructions
- Combine the shredded chicken, buffalo sauce, and softened cream cheese in a mixing bowl.
- Mix until everything is evenly coated and creamy.
- Taste it! Adjust with more buffalo sauce if you prefer an extra kick.
- Spread a light, even layer of softened butter on one side of each bread slice.
- The buttered side will help create that perfectly crispy, golden texture when grilled.
- On the unbuttered side of the first slice, evenly spread a layer of shredded cheese.
- Add a layer of the buffalo chicken mixture on top of the cheese.
- Finish with another layer of shredded cheese before placing the second slice of bread (buttered side facing up).
- Heat a non-stick skillet over medium heat.
- Place the sandwich in the skillet and press down gently with a spatula.
- Grill until the first side is golden brown (about 2-3 minutes). Flip carefully, then grill the other side for another 2-3 minutes.
- Remove the sandwich from the skillet and let it rest for a minute.
- Slice it in half diagonally for that classic grilled cheese look.
- Serve hot, alongside your favorite dipping sauce.
Notes
- Storage: Wrap the sandwich in aluminum foil or place it in an airtight container. Store in the refrigerator for up to 2 days.
- Reheating: Reheat in a skillet over low heat for 2-3 minutes on each side to keep the bread crispy. Avoid microwaving, as it can make the bread soggy.