Ingredients
- 1 ½ cups cooked shredded chicken (rotisserie or leftover grilled chicken works great)
- ¼ cup buffalo wing sauce (adjust to your spice preference)
- 2 tablespoons cream cheese (softened)
- 1 tablespoon ranch dressing or blue cheese dressing (optional, for extra flavor)
- 1 cup shredded mozzarella cheese
- ½ cup shredded sharp cheddar cheese
- 4 slices of thick-cut sandwich bread (like sourdough or Texas toast)
- 2 tablespoons butter, softened
- Optional add-ins: sliced green onions, extra hot sauce for drizzling, or a few jalapeño slices for extra heat
Instructions
In a medium bowl, combine the shredded chicken with buffalo sauce, cream cheese, and ranch or blue cheese dressing if using. Stir until everything is evenly coated and creamy. The mixture should be spicy, tangy, and slightly thick—perfect for sandwiching between layers of cheese.
Lay out your bread slices on a clean surface. On two of the slices, evenly sprinkle half of the shredded mozzarella and cheddar cheese. You want that cheese to start melting right into the bread when it hits the skillet. Then, spoon the buffalo chicken mixture on top of the cheese layer. Spread it out evenly but don’t go all the way to the edges—it’ll ooze a bit as it melts. Sprinkle the remaining cheese over the chicken and top with the second slice of bread.
Spread softened butter on the outside of each slice of bread. This is what gives you that golden, crispy exterior. Don’t skip this step or try to “go light”—this is grilled cheese, and the butter is part of the charm. Make sure both the top and bottom of each sandwich are fully buttered.
Preheat a skillet or non-stick pan over medium heat. Once it’s hot, place the sandwiches in the skillet, buttered side down. Cook for 3–4 minutes on one side until golden brown and the cheese is starting to melt. Carefully flip and cook the other side for another 3–4 minutes. If the bread is browning too quickly, lower the heat to give the cheese more time to melt inside without burning the bread.
Once both sides are golden and crispy and the cheese is fully melted, remove the sandwiches from the skillet. Let them rest for a minute or two before slicing—this helps everything settle and makes for cleaner cuts. Slice in half or into quarters if you’re serving as an appetizer.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 540
- Sugar: 3g
- Fat: 31g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g