Save The first time I made these, my roommate walked into the kitchen and immediately asked what restaurant I'd ordered from. The smell of buffalo sauce hitting hot butter is something that commands attention, and the way these sandwiches sizzle in the pan creates this incredible anticipation that builds until that first crispy, gooey bite. I started making them during late night study sessions in college when we needed something substantial but refused to settle for delivery food again.
Last winter during a snowstorm, I made a batch of these for my neighbors who were stuck inside without much food in their fridge. They texted me two days later asking for the recipe because their kids kept requesting them. There is something about a hot, pressed sandwich that feels like a warm hug, especially when the weather outside is awful and you need something substantial to get through the afternoon.
Ingredients
- 2 cups cooked chicken breast, shredded: Using rotisserie chicken works beautifully here and saves so much time during busy weeknights
- 1/3 cup buffalo sauce: Franks RedHot is my go to because it has that perfect vinegar kick that cuts through all the cheese
- 1 tablespoon unsalted butter, melted: Tossing the hot chicken in a little butter helps the sauce cling to every single strand
- 1 cup sharp cheddar cheese, grated: The sharpness is crucial here because it needs to stand up to the bold buffalo flavor
- 1/2 cup mozzarella cheese, grated: This is optional but I always include it for that incredible cheese pull when you take that first bite
- 1/4 cup ranch dressing: Make sure to spread it thin so your bread does not get soggy while grilling
- 8 slices sourdough bread: Sourdough holds up better than soft white bread and adds a subtle tang that works perfectly with the buffalo
- 4 tablespoons unsalted butter, softened: Softened butter spreads more evenly than melted and gives you that gorgeous golden crust
- 2 tablespoons chopped green onions: These add a fresh pop of color and mild onion flavor that brightens the whole sandwich
Instructions
- Prepare the buffalo chicken mixture:
- Combine the shredded chicken, buffalo sauce, and melted butter in a bowl, tossing until every piece is evenly coated and the mixture smells amazing
- Get your bread ready:
- Lay out all your bread slices and spread a thin layer of ranch on one side of each piece, being careful not to go too close to the edges
- Build the first layer:
- On four slices, sprinkle half the cheddar, then pile on the buffalo chicken mixture, dividing it evenly so each sandwich gets the same amount
- Add the remaining cheese:
- Sprinkle the mozzarella over the chicken if you are using it, then top with the rest of the sharp cheddar
- Close up the sandwiches:
- Place the remaining bread slices on top, ranch side down, and press down gently to help everything settle
- Butter the exterior:
- Spread softened butter on the outside of each sandwich, covering both sides completely for that crispy golden crust
- Grill to perfection:
- Cook in a heated skillet over medium heat for about 3 to 4 minutes per side, pressing gently with your spatula until the bread is golden brown and you can see cheese starting to ooze out the sides
- Finish and serve:
- Slice each sandwich in half, sprinkle with green onions if you like, and serve immediately while the cheese is still molten
Save My husband now requests these every single Sunday during football season, and it has become this little tradition that I genuinely look forward to all week. There is something so satisfying about standing at the stove, pressing down on each sandwich with the spatula, and watching them transform into this golden, bubbling creation.
Choosing the Right Bread
I have tried this with all kinds of bread, but hearty sourdough really is the best choice. It has a sturdy structure that can hold up to all that filling without getting soggy, and the slight tanginess pairs beautifully with the spicy buffalo sauce. If sourdough is not your thing, a dense white bread works, but avoid anything too soft or it will fall apart.
Making It Your Own
Sometimes I add a layer of crispy bacon or swap in blue cheese dressing instead of ranch for a totally different vibe. You could also throw some sliced jalapeños on top of the chicken if you really love heat, or add thinly sliced celery for crunch. The base recipe is fantastic, but it is also incredibly forgiving to whatever tweaks you want to make.
Serving Suggestions
These sandwiches are rich enough that they do not need much on the side, but a simple cucumber salad or some crisp celery sticks help cut through all that cheese and butter. I love serving them with extra ranch on the side for dipping because you can never have too much.
- Celery sticks with extra ranch are the classic pairing that really helps balance the heat
- A cold beer or crisp white wine pairs perfectly with the spicy, cheesy flavors
- Cut these into smaller triangles if you are serving them as appetizers at a party
Save These sandwiches have become my go to for whenever I need to feed a crowd or just want something incredibly comforting. Hope they become a favorite in your house too.
Recipe FAQs
- → What type of bread works best for this sandwich?
Sourdough or hearty white bread are ideal choices. They provide structure to hold the fillings and develop a satisfying golden-brown crust when grilled. Avoid thin-sliced bread as it may tear under the weight of the toppings.
- → Can I prepare the buffalo chicken mixture ahead of time?
Yes, you can combine the shredded chicken with buffalo sauce and butter up to 24 hours in advance. Store it in an airtight container in the refrigerator. This actually allows the flavors to meld together nicely before assembly.
- → What's the best way to achieve melted cheese without burning the bread?
Cook over medium heat rather than high heat, which gives the cheese time to melt while the bread toasts gradually. Pressing gently on the sandwich with a spatula helps distribute heat evenly. Cook 3-4 minutes per side for optimal results.
- → How can I make this sandwich spicier?
Layer sliced jalapeños between the cheese and chicken, or drizzle additional hot sauce before grilling. You can also use a spicier buffalo sauce brand or add cayenne pepper to the chicken mixture for extra heat.
- → What are good side dishes to serve with this sandwich?
Celery sticks provide a cooling contrast to the spicy chicken. A crisp green salad, coleslaw, or roasted vegetables complement the richness well. Crispy fries or chips also pair nicely for a complete meal.
- → Can I use rotisserie chicken instead of cooked chicken breast?
Absolutely. Rotisserie chicken saves time and adds excellent flavor. Shred about 2 cups of meat, removing any skin first. The results will be equally delicious and the preparation even quicker.