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Tasty Buffalo Chicken Grilled Cheese Sandwich

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Experience spicy buffalo chicken embraced by melted cheddar and Monterey Jack, all grilled to golden perfection on tangy sourdough.

Ingredients

Scale
  • 8 slices sourdough bread
  • 2 cups cooked chicken, shredded
  • 1/2 cup buffalo wing sauce
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 4 tablespoons unsalted butter, softened
  • 1/4 cup blue cheese crumbles

Instructions

  1. Step 1: In a medium bowl, combine the shredded cooked chicken with the buffalo wing sauce. Stir until the chicken is evenly coated.
  2. Step 2: Lay out the 8 slices of sourdough bread. Spread a thin, even layer of softened butter on one side of each slice.
  3. Step 3: On the unbuttered side of four bread slices, layer half of the shredded cheddar, then half of the shredded Monterey Jack cheese. Top with the buffalo chicken mixture, then sprinkle the blue cheese crumbles over the chicken. Finish with the remaining cheddar and Monterey Jack cheese.
  4. Step 4: Place the remaining four bread slices, butter-side up, on top of the cheese and chicken layers to form four sandwiches.
  5. Step 5: Heat a large non-stick skillet or griddle over medium heat. Place the sandwiches, butter-side down, in the hot skillet. Cook for 3-5 minutes per side, or until the bread is golden brown and crispy, and the cheese is thoroughly melted and gooey.
  6. Step 6: Remove from heat, let cool for a minute, then slice in half and serve immediately.

Notes

  • To simplify future sandwich assembly, you can mix the shredded chicken and buffalo sauce a day ahead and store it covered in the refrigerator, just letting it warm up slightly before use.
  • Should you have any leftover sandwiches, the best way to reheat them is in a dry skillet over medium-low heat or a toaster oven until the cheese re-melts and the bread crisps up nicely, avoiding the microwave.
  • Serve these incredibly tasty sandwiches with a refreshing side of crisp celery and carrot sticks, or a small dish of extra blue cheese dressing for dipping, which perfectly complements the spicy buffalo kick.
  • For that ultimate golden crust and beautifully gooey interior, be generous with your softened butter on the bread's exterior and cook slowly over consistent medium heat, allowing the cheese to melt fully without scorching the sourdough.

Nutrition

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