Pin It My friend Sarah called in the middle of a Tuesday afternoon asking if I wanted to grab lunch, and I realized I had exactly what she loved in my kitchen: leftover rotisserie chicken, a bottle of buffalo sauce, and a hunk of blue cheese that was somehow still good. Twenty minutes later, we were both holding these molten, crispy-edged sandwiches dripping with spicy warmth, and she declared it the best thing I'd ever made—which felt like a small victory given how many times I've set off the smoke alarm. That sandwich became our thing after that, the reason she'd text "Buffalo day?" when she wanted to meet up.
I made these for a small Super Bowl gathering once, and I watched people who usually stick to plain sandwiches actually get excited about food, scooping up extra napkins and asking for the recipe before they even finished their first bite. It was one of those quiet moments where you realize cooking doesn't have to be fancy to make people happy—sometimes it just needs to be bold and sincere.
Ingredients
- Cooked chicken breast, shredded (2 cups): Using rotisserie chicken from the store is totally fine and saves you time; the key is making sure it's finely shredded so it distributes evenly throughout the sandwich.
- Buffalo wing sauce (1/3 cup, plus extra): Whatever brand you trust is the right choice here—Frank's RedHot is the classic, but use what tastes good to you.
- Crumbled blue cheese (1 cup): The funk and creaminess of blue cheese is what makes this sandwich sing; don't skip it or swap it for something mild.
- Shredded mozzarella cheese (1 cup): Mozzarella keeps things creamy and helps hold the sandwich together when it's hot.
- Sourdough or hearty sandwich bread (8 slices): Thicker bread stands up to the heat and moisture without falling apart; avoid thin sandwich bread or it'll turn to mush.
- Unsalted butter, softened (4 tbsp): Softened butter spreads easier and browns more evenly than cold butter straight from the fridge.
- Green onions, thinly sliced (1/4 cup, optional): A fresh crunch that cuts through the richness and adds a gentle onion bite.
- Celery, finely diced (1/4 cup, optional): Adds texture and a hint of vegetal freshness that balances the heat.
Instructions
- Coat the chicken:
- Grab a medium bowl and toss your shredded chicken with the buffalo sauce until every piece is coated in that spicy orange goodness. Don't be shy—you want the sauce to cling to the chicken, not just coat the bottom of the bowl.
- Mix your cheese blend:
- In another bowl, combine the crumbled blue cheese and shredded mozzarella with your fingers, breaking up any clumps so they blend together. This mixture is what makes the sandwich creamy and rich.
- Butter your bread:
- Lay out all 8 bread slices on a cutting board and spread softened butter on one side of each slice. You want a thin, even layer on each piece—enough to brown but not so much it pools.
- Build the sandwiches:
- Place 4 slices buttered side down on your work surface. On each slice, layer a generous scoop of buffalo chicken, then a handful of the cheese mixture, then sprinkle green onions or celery if you're using them. The order matters because you want the cheese to melt and bind everything together.
- Top and press:
- Place the remaining 4 slices on top, buttered side up, pressing gently so everything stays compact.
- Cook until golden:
- Heat a large skillet or griddle over medium heat and carefully place your sandwiches on it. Listen for that satisfying sizzle, and after about 3–4 minutes, you should see the bottom turning golden brown. Flip gently with a spatula, press lightly again, and cook the other side until the bread is golden and the cheese is visibly melted inside, another 3–4 minutes.
- Finish and serve:
- Slide the sandwiches onto a cutting board, let them rest for a minute so they hold together, then cut diagonally if you want them to feel fancier. Drizzle with extra buffalo sauce if you're feeling bold.
Pin It There's something about watching someone's face light up when they taste something you made that just hits different. These sandwiches have that power, and once you've made them, you'll understand why they're worth the simple effort.
Why Blue Cheese Is Non-Negotiable
Blue cheese might seem like an unusual choice for a grilled cheese, but it's actually the secret ingredient that elevates this from just a spicy chicken sandwich to something truly special. That sharp, funky tang cuts through the richness of the melted mozzarella and plays perfectly with the heat of the buffalo sauce—it's the contrast that makes your taste buds wake up. I tried making this with ranch once because I had guests who were nervous about blue cheese, and it was fine, but it wasn't the same sandwich; it was just creamy, not interesting.
The Bread Makes the Sandwich
I learned the hard way that using whatever bread is in the pantry doesn't work here—thin bread gets soggy and falls apart, while hearty sourdough or a substantial sandwich bread holds everything together and gets genuinely crispy on the outside. The bread needs enough structure to cradle the hot, melted cheese without collapsing, and it needs a tight crumb so it browns evenly instead of burning in spots. If you don't have sourdough, look for anything thick-cut and sturdy, even a good quality white bread, as long as it's substantial enough to stand up to the heat and moisture inside.
Customization Without Losing the Magic
The beauty of this sandwich is that it's forgiving enough for improvisation but specific enough to know what works. You can absolutely swap the blue cheese for a sharp cheddar if blue cheese intimidates you, though you'll lose some of that tangy complexity, and it'll feel slightly different. Adding the celery and green onions brings brightness and crunch that some people swear makes the sandwich, while others skip them entirely and never look back.
- If you're making these for a crowd, you can prep all the fillings ahead and assemble just before cooking.
- Leftover shredded chicken from any source works—rotisserie, poached, air-fried—as long as it's flavorful enough to stand up to the spice.
- These are best eaten right after they come off the skillet, so gather everyone before you start cooking.
Pin It Make these once and you'll find yourself craving them on random Tuesdays. They're proof that the best meals don't need to be complicated, just bold and made with care.
Your Questions Answered
- → What type of cheese works best for this sandwich?
Combining crumbled blue cheese with shredded mozzarella creates a creamy, tangy melt that complements the spicy chicken perfectly.
- → Can the level of spice be adjusted?
Yes, adjusting the amount of buffalo wing sauce lets you control the heat level to suit your taste preferences.
- → What bread is recommended for grilling?
Sourdough or a hearty sandwich bread works best as it crisps nicely while holding the fillings securely.
- → How do optional vegetables affect the sandwich?
Thinly sliced green onions and celery add refreshing crunch and subtle freshness to balance the rich flavors.
- → What cooking method ensures the perfect melt and crisp?
Grilling the sandwich in a buttered skillet or griddle over medium heat while pressing lightly allows the cheese to melt and bread to crisp evenly.