Description
A spicy and creamy twist on the classic grilled cheese sandwich, Buffalo Chicken Grilled Cheese combines tender shredded chicken coated in tangy Frank’s RedHot sauce with melted cheddar and provolone cheeses, all grilled to golden perfection on buttery thick-cut bread. Served with optional ranch or blue cheese dressing and garnished with fresh green onions, this sandwich offers a perfect balance of heat, creaminess, and crunch in just 30 minutes.
Ingredients
Scale
Chicken Mixture
- 2 cups cooked and shredded chicken (rotisserie recommended)
- 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)
Additional Toppings and Garnishes
- 2–4 tablespoons ranch dressing or blue cheese dressing (optional)
- Thinly sliced green onions or chives for garnish (optional)
Instructions
- Prepare the chicken: Cook your chicken until it’s no longer pink and easily shreds, using rotisserie chicken for convenience if desired.
- Mix the buffalo chicken: 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 all ingredients are thoroughly coated.
- Butter the bread: Lay out your 8 slices of bread and lightly butter one side of each slice evenly using softened butter.
- Assemble the base layer: Flip 4 bread slices over with the unbuttered side up, then place one slice of cheese (sharp cheddar) on each of these unbuttered sides.
- Add the buffalo chicken: Evenly divide the buffalo chicken mixture among the cheese-topped bread slices, spreading it in an even layer.
- Add dressing and cheese topping: Drizzle ranch or blue cheese dressing over the chicken mixture if desired, then top each with another slice of cheese (cheddar or provolone slices).
- Complete the sandwich: Place the remaining 4 slices of bread on top, ensuring the buttered side is facing up to achieve a golden crust when grilled.
- Grill the sandwiches: Heat a large non-stick skillet over medium-low heat and place the sandwiches in the pan. Grill each side for 3-5 minutes or until golden brown and the cheese has melted inside, pressing down occasionally with a spatula for even cooking.
- Serve: Remove sandwiches from the skillet, slice diagonally, garnish with thinly sliced green onions or chives if using, and serve immediately with extra dressing and celery or carrot sticks on the side.
Notes
- Using rotisserie chicken saves time and adds extra flavor to the sandwich.
- The cream cheese is optional but adds extra creaminess and tanginess to the buffalo chicken mixture.
- You can customize the heat level by adjusting the amount of Frank’s RedHot sauce.
- For a crispier sandwich, cook on medium-low heat to allow cheese melting without burning the bread.
- Serving with celery and carrot sticks provides a refreshing crunch and balances the spicy sandwich.
