Save It The first time I made these for a Tuesday night dinner, my husband took one bite and actually said he might never order restaurant food again. The combination of spicy buffalo sauce cooling down in that ranch while sharp cheddar pulls everything together is just something else entirely.
My teenage daughter started requesting these for her birthday dinner instead of cake, which tells you everything you need to know. Weve started making double batches because somehow everyone always wants seconds.
Ingredients
- 2 cups cooked chicken breast shredded: Rotisserie chicken works perfectly here and saves so much time
- 1/3 cup buffalo sauce: Franks RedHot is the classic choice but any hot sauce will work
- 1 tablespoon unsalted butter melted: Helps the sauce cling to every shred of chicken
- 1 cup sharp cheddar cheese grated: Sharp cheese stands up to the bold buffalo flavor
- 1/2 cup mozzarella cheese grated: The secret to that gorgeous cheese pull in every bite
- 1/4 cup ranch dressing: Creamy cooling element that balances the heat perfectly
- 8 slices sourdough bread: Hearty enough to hold everything together without getting soggy
- 4 tablespoons unsalted butter softened: Spread generously on the outside for golden crunch
- 2 tablespoons chopped green onions: Fresh pop of color and mild onion flavor
Instructions
- Prepare the buffalo chicken mixture:
- Toss shredded chicken with buffalo sauce and melted butter until every piece is evenly coated and saucy
- Spread the ranch foundation:
- Layer a thin swipe of ranch dressing on one side of every bread slice to prevent soggy bread
- Build the sandwich layers:
- Start with half the cheddar add buffalo chicken then mozzarella and finish with remaining cheddar
- Close and butter the sandwiches:
- Top with remaining bread slices and spread softened butter generously on the outside of both sides
- Grill to golden perfection:
- Cook over medium heat for 3 to 4 minutes per side pressing gently until cheese melts and bread turns golden brown
- Serve immediately:
- Slice diagonally and sprinkle with green onions while still hot and melty
Save It These became our snow day tradition last winter when schools closed and we needed something warming and fun. The kids now associate the smell of melting cheddar with cozy unexpected days home together.
Getting the Perfect Cheese Melt
I learned through many failed grilled cheeses that grating your own cheese makes all the difference. Pre shredded cheese has anti caking agents that prevent that smooth velvety melt we all want in a sandwich like this.
Make Ahead Options
The buffalo chicken mixture can be prepared up to two days in advance and stored in the refrigerator. In fact letting those flavors meld together overnight makes the chicken even more flavorful and easier to assemble.
Serving Suggestions
A crisp side salad with vinaigrette cuts through the richness beautifully. Celery sticks are classic for a reason and pickle chips add the perfect acidic bite.
- Try blue cheese dressing instead of ranch for an even bolder flavor
- Thinly sliced red onion adds crunch and color
- A cup of tomato soup on the side never hurts
Save It There is something deeply satisfying about taking that first bite when everything is still hot and the flavors are all mingling together. Hope these bring as much joy to your table as they have to ours.
Common Questions About Recipes
- → What type of chicken works best for this dish?
Using cooked, shredded chicken breast provides a tender texture that absorbs the spicy buffalo sauce well.
- → Can I substitute the ranch dressing?
Yes, blue cheese dressing can be used for a different tangy flavor profile.
- → What bread is recommended?
Sourdough or hearty white bread hold up well during grilling and complement the filling's richness.
- → How can I make the sandwich spicier?
Adding sliced jalapeños or an extra drizzle of hot sauce before grilling boosts the heat.
- → Is mozzarella necessary in this preparation?
Moist mozzarella cheese is optional and adds extra meltiness without overpowering the sharp cheddar.