This buffalo chicken grilled cheese is FULL of flavor and a great way to use leftover shredded chicken or rotisserie chicken. Warm, creamy, and a little zippy, this pulled chicken sandwich is easy comfort food at its finest.
Not that anyone needs a recipe for a grilled cheese sandwich, but I think this buffalo chicken grilled cheese is special enough to warrant its own post.
For starters, it’s extra hearty with the addition of shredded chicken. Combined with a tiny bit of sour cream, spices, and zippy buffalo sauce, this sandwich falls squarely in the comfort food category. And easy comfort food, at that.
Speaking of the chicken, nine times out of ten when I make this sandwich I use a rotisserie chicken. Can it be any easier? They’re hot when you buy them but they can be refrigerated and reheated for delayed usage. You’ll get about four cups of shredded chicken from each one, so they’re usually good for more than one meal (unless you’re cooking for a lot).
Plus when you can regularly find this healthy source of protein for as little as $4.99, it’s a grocery shopping no-brainer.
Ways to make this buffalo chicken grilled cheese your own
There’s a bunch of wiggle room in this recipe to use up what you’ve got or switch up ingredients to your liking.
- Bread: Multi-grain bread is a frequent grilled cheese ingredient in my house (and is the type you see in these pictures). Sliced sourdough bread is also a treat.
- Sour cream: Unless otherwise noticed I usually use low-fat sour cream in my recipes. Regular will clearly work. Since only one to two tablespoons are used in this recipe, feel free to sub in a different creamy ingredient such as plain Greek yogurt, mayo, or even ranch dressing.
- Cheese: Pepper jack is my pick for this buffalo chicken grilled cheese. A nice sharp cheddar, provolone, or gouda would also work well.
Other buffalo chicken recipes
Buffalo chicken has been one of the recurring themes on this site from the very beginning. There’s been quite a few of them over the past five+ years! Here are some of my very favorites.
- Slow cooker buffalo chicken has a knack for satisfying healthy meal preppers and Sunday comfort food tailgaters alike…
- …and since it’s so popular, I morphed it into Instant Pot buffalo chicken, too.
- Healthy buffalo chicken dip for your snack attacking pleasure. <–doesn’t taste healthy one bit!
- Snag a sale on chicken thighs? These oven baked buffalo chicken thighs use simple pantry staples and crisp up beautifully without breading/frying.
- And last but not least buffalo chicken tortilla pie, my old friend. This one’s been kicking around the blog for five years now. It’s done in 30 minutes for a weeknight MVP.
- The ingredient quantities featured in the recipe card below yield one sandwich. Since a rotisserie chicken will yield about four cups of shredded chicken, you’ll have plenty to use in other recipes. My chicken recipe archives has many recipes to use shredded chicken if you’re looking for inspiration.
- FRANK’S REDHOT® Buffalo Wings sauce (not sponsored, though an affiliate link) is always my choice for buffalo chicken recipes. It’s thinner than other wing sauces out there and has the perfect amount of heat to it.
- Keep in mind the nutritional information in the recipe card below is an estimate based on the ingredients I used. It will vary depending on your type of bread, sour cream, wing sauce, and cheese used.
Buffalo Chicken Grilled Cheese
- 1/2 cup shredded, cooked chicken
- 1 - 2 tbsp sour cream (starting with one)
- 1 1/2 - 2 tbsp FRANK'S REDHOT® Buffalo Wings sauce, or to taste
- 1/4 tsp garlic powder
- 1/4 tsp dried basil
- 2 slices bread (I use multigrain)
- 2 slices pepper jack cheese or your preferred cheese
- In a bowl, stir together chicken, sour cream, wing sauce, garlic powder, and basil until all ingredients are combined.
- On one slice of bread, layer one slice of pepper jack cheese, the buffalo chicken mixture, the other slice of pepper jack, and top with the last slice of bread.
- Place sandwich in a greased pan (I like to use butter) on stove top over medium-low heat. Flip when each side reaches your desired doneness.
The pictures in this post were updated in May 2015.