Buffalo Chicken Grilled Cheese
Recipe by Grilly CheesePublished 2026-09-12Updated 2026-09-12
Use cooked shredded chicken, Buffalo sauce, cheddar, and Monterey Jack for Buffalo chicken grilled cheese, with clear reheating and crisp-bread tips.
This Buffalo chicken grilled cheese starts with cooked shredded chicken, so the filling can be warmed before the bread hits the skillet. A measured amount of sauce keeps it flavorful without soaking the bread. Cheddar and Monterey Jack melt around a thin layer of chicken for a sandwich that holds together.
Buffalo Chicken Grilled Cheese
Makes 2 sandwiches. Listed times are estimates; visual and temperature cues control doneness.
10 minCook
15 minRest
1 minTotal
26 minYield
2 sandwiches
Equipment
- 12-inch heavy skillet with lid
- Small saucepan
- Wide spatula
- Food thermometer
Ingredients
- •4 slices sturdy country white bread, about 1/2 inch thick
- •2 tablespoons (28 g) unsalted butter, softened
- •1 cup (about 140 g) cooked shredded chicken, refrigerated safely
- •2 tablespoons prepared Buffalo wing sauce
- •1 tablespoon water
- •2 ounces (57 g) cheddar, freshly grated
- •2 ounces (57 g) Monterey Jack, freshly grated
Instructions
- 1
Heat the chicken filling
Combine the cooked chicken, Buffalo sauce, and water in a small saucepan over medium-low heat. Cover and heat, stirring occasionally, for about 4–5 minutes, until the chicken reaches 165°F (74°C) on a food thermometer. Uncover briefly to evaporate any free liquid; the chicken should be coated, not swimming in sauce.
- 2
Prepare the bread and cheese
While the filling heats, butter one side of each bread slice and mix the cheeses. Warm the large skillet over medium-low heat for about 2 minutes.
- 3
Build a thin filling layer
Place two bread slices butter-side down. Add half the cheese, divide the hot chicken evenly over it, then add the remaining cheese. Close with the other bread, butter-side out.
- 4
Grill the sandwiches
Cook for 4–5 minutes per side until the crust is golden and the cheese melts. Keep the heat gentle; briefly cover if needed, then uncover for the last minute to crisp the bread.
- 5
Rest and slice
Let stand for 1 minute before slicing. The filling should be hot throughout.
Tips
- →Shred chicken into short pieces so a single bite does not pull out the entire filling.
- →The time estimate begins with fully cooked chicken. It does not include cooking raw chicken.
Variation
Serve with ranch or blue cheese dressing on the side if desired. Those extras are not part of the base ingredient list or pictured sandwich.
Questions and answers
Can I put raw chicken inside the sandwich?
No. This method requires fully cooked chicken. Cook raw poultry separately to 165°F (74°C), then shred it before making the filling; that adds cooking time.
Why does the sandwich get soggy?
Too much sauce or liquid from the chicken can soak through the bread. Warm the filling separately, let excess liquid evaporate, and keep the sauce to the measured amount.
Storage and reheating
Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.
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