Save My college roommate used to make these on Sunday afternoons while we watched football, and the smell would draw half the dorm to our tiny kitchen. I've been tweaking the formula ever since, and this version hits that perfect balance between spicy and creamy without making a mess of your pan.
I made these for my husband's poker night last month, and one of his buddies actually asked for the recipe instead of another beer. They're the kind of sandwich that makes people forget whatever else is on the table.
Ingredients
- 2 cups cooked chicken breast, shredded: Rotisserie chicken works perfectly here, or bake some breasts ahead of time and shred while warm
- 1/3 cup buffalo wing sauce: Franks RedHot is my go-to for that classic restaurant flavor without being overwhelmingly hot
- 1 cup crumbled blue cheese: The bold flavor stands up to the buffalo sauce and gets gorgeously melty
- 1 cup shredded mozzarella cheese: Provides the stringy cheesy pull that makes grilled cheese so satisfying
- 8 slices sourdough bread: Hearty enough to hold everything together, though any sturdy sandwich bread works
- 4 tbsp unsalted butter, softened: Butter the bread generously, that golden crust is nonnegotiable
- 1/4 cup thinly sliced green onions: Adds a fresh bite that cuts through all the richness
- 1/4 cup finely diced celery: Optional but gives that authentic wing experience in every bite
Instructions
- Prep the chicken:
- Toss your shredded chicken in a bowl with the buffalo sauce until every piece is coated. Let it sit for a few minutes if you have time, it really soaks in the flavor.
- Mix your cheeses:
- Combine the blue cheese crumbles and mozzarella in another bowl. The mozzarella helps everything melt evenly while the blue cheese brings that distinctive tang.
- Butter your bread:
- Spread butter on one side of each bread slice, getting all the way to the edges. Lay four slices butter side down on your work surface.
- Layer it up:
- Pile on the sauced chicken first, then scatter the cheese blend over the top. Sprinkle with green onions and celery if you're using them.
- Top and press:
- Place the remaining bread slices on top, butter side facing up. Press down gently with your hand to help everything settle.
- Grill to perfection:
- Cook in a hot skillet over medium heat for about 4 minutes per side. Press lightly with your spatula and flip when golden brown, then cook until the cheese is oozing out the sides.
- Serve hot:
- Let them rest for just a minute before slicing diagonally. Extra buffalo sauce on the side never hurts.
Save These became my daughters request for her birthday dinner this year, which honestly made me prouder than any fancy meal I've ever cooked. Sometimes the simplest food carries the most weight.
Make It Your Own
Swap in sharp cheddar or pepper jack if blue cheese isn't your thing. A little ranch drizzled inside instead of extra buffalo sauce creates a totally different vibe that's just as good.
The Right Bread Matters
Sourdough holds up beautifully, but Texas toast or even a good quality white bread will give you that nostalgic diner feel. Just avoid anything too soft or it'll turn soggy before the cheese melts.
Serving Ideas
These are substantial enough to stand alone with just some pickles on the side, but a simple cucumber salad or coleslaw cuts through the richness nicely.
- Cook the sandwiches on a panini press if you want that pressed restaurant look
- Keep finished sandwiches warm in a 200F oven while you cook the rest
- Double the recipe and freeze the cooked sandwiches for quick lunches later
Save There's something about that first bite when the buffalo sauce hits your tongue and the blue cheese follows immediately after. It's the sandwich that keeps people coming back.
Recipe Questions & Answers
- → How can I make the sandwich less spicy?
Use less buffalo wing sauce or swap it with a milder alternative like ranch dressing to soften the heat.
- → What kind of bread works best?
Hearty breads like sourdough work well, providing a sturdy base that crisps nicely without becoming soggy.
- → Can I prepare this ahead of time?
Yes, you can toss the chicken with sauce in advance and assemble sandwiches just before cooking for best freshness.
- → What cheese combination is recommended?
A mix of tangy blue cheese and mild mozzarella balances bold flavors and melts smoothly.
- → Any tips for achieving perfect melt and crisp?
Butter the bread generously and cook over medium heat pressing lightly to ensure even toasting and melted cheese inside.