Save Pin The first time I made these, my roommate walked in and immediately asked if we were having a party. The smell of buffalo sauce hitting that hot skillet is basically impossible to ignore, and frankly, why would you want to?
My dad still talks about the Sunday I accidentally invented this version. I was out of my usual cheese and had to improvise with what was in the fridge. Now he requests it every time he visits, acting like he forgot I was the one who taught him how to make it.
Ingredients
- 2 cups cooked chicken breast, shredded: Rotisserie chicken works perfectly here if you want to skip the cooking step
- 1/3 cup buffalo sauce: Franks RedHot is the gold standard but use whatever heat level you actually enjoy
- 1 tablespoon unsalted butter, melted: Helps the sauce cling to every single shred of chicken
- 1 cup sharp cheddar cheese, grated: Buy the block and grate it yourself, it melts so much better than the pre shredded stuff
- 1/2 cup mozzarella cheese, grated: Totally optional but that extra melt factor is worth it
- 1/4 cup ranch dressing: The cooling element that makes the whole sandwich work
- 8 slices sourdough bread: Hearty enough to hold everything together without getting soggy
- 4 tablespoons unsalted butter, softened: Spread this generously on the outside for that golden crunch
- 2 tablespoons chopped green onions: Fresh finish that cuts through all the richness
Instructions
- Coat the chicken:
- Toss the shredded chicken with buffalo sauce and melted butter until every piece is evenly coated
- Prep the bread:
- Spread a thin layer of ranch on one side of each bread slice, going almost to the edges
- Build the sandwiches:
- Layer half the cheddar, then the buffalo chicken, mozzarella if using, and remaining cheddar on four slices
- Close them up:
- Top with remaining bread slices, ranch side facing the filling
- Butter the exterior:
- Spread softened butter on the outside of both top and bottom of each sandwich
- Grill to perfection:
- Cook in a skillet over medium heat for 3 to 4 minutes per side, pressing gently, until golden and melty
- Finish and serve:
- Slice diagonally, sprinkle with green onions, and eat while the cheese is still molten
Save Pin My sister confessed she ate three of these in one sitting during a particularly rough week. Sometimes food just needs to hug you back, you know?
Getting the Right Cheese Balance
Sharp cheddar brings the flavor while mozzarella handles the texture. Too much cheddar alone can get oily, but the combo creates this perfect stretch that pulls beautifully when you take a bite.
Bread Choice Matters
Sourdough holds up best, but any hearty white bread works. Just avoid anything too thin or soft, or you will end up with structural failure before the sandwich hits the plate.
Make It Your Own
Some nights I add blue cheese crumbles instead of ranch. Other times I throw pickled jalapeños on top for extra kick. The template works, but do not be afraid to play with it.
- Try spreading a little garlic butter on the outside instead of plain butter
- A dash of everything bagel seasoning on top transforms the whole thing
- Serve with extra ranch on the side for dipping, obviously
Save Pin The best sandwiches are the ones you eat standing up at the counter, too impatient to even bother with a plate. That is how you know it is good.
Questions & Answers
- → How do I prevent the bread from getting soggy?
Apply ranch dressing sparingly on the bread and ensure your chicken mixture isn't overly wet. Pat the buffalo chicken dry before assembling the sandwich to minimize excess moisture.
- → Can I make these sandwiches ahead of time?
You can assemble the sandwiches a few hours in advance and refrigerate them. Toast them fresh when ready to serve for the best texture and melted cheese results.
- → What's the best way to achieve melted cheese every time?
Use medium heat and cook for 3-4 minutes per side, pressing gently with a spatula. Cover the skillet with a lid during cooking to trap steam and help the cheese melt faster.
- → Can I use rotisserie chicken instead of cooked chicken breast?
Absolutely. Rotisserie chicken works perfectly and saves preparation time. Simply shred it and proceed with the recipe. Use about 2 cups shredded meat.
- → What are good substitutes for ranch dressing?
Blue cheese dressing complements buffalo chicken beautifully. You can also try celery salt mixed with mayo or even a thin spread of cream cheese for richness.
- → How spicy is this sandwich?
The heat level depends on your buffalo sauce choice. Frank's RedHot is moderately spicy. For more heat, add sliced jalapeños or a drizzle of hot sauce before grilling.