Buffalo Chicken Grilled Cheese (Print Version)
# Ingredients:
→ Bread and Base Ingredients
01 -
8 slices sandwich bread
02 -
4 tablespoons butter
→ Chicken Filling
03 -
2 cups cooked chicken breasts, shredded
04 -
2 teaspoons minced garlic
05 -
¼ teaspoon cayenne pepper (optional)
06 -
1 teaspoon ground black pepper
07 -
½ teaspoon paprika
08 -
½ cup Frank's hot sauce
09 -
½ cup ranch dressing (homemade or store-bought)
→ Cheeses
10 -
4 oz cream cheese, softened
11 -
4 tablespoons crumbled blue cheese
12 -
4–8 slices Muenster cheese
# Instructions:
01 -
In a small bowl, combine cream cheese, crumbled blue cheese, paprika, ground black pepper, and cayenne pepper. Stir until well mixed. Set aside.
02 -
In another bowl, mix shredded chicken, hot sauce, ranch dressing, and minced garlic until evenly coated.
03 -
Spread butter on one side of each bread slice. On the unbuttered side of four slices, spread the cheese mixture. Distribute the chicken filling evenly on top (approximately ½ cup per sandwich). On the other four slices of bread, layer with Muenster cheese and close the sandwiches.
04 -
Heat a skillet on low heat and spray with cooking spray. Cook the sandwiches for about 5 minutes on each side or until golden and crispy. Work in batches if needed, based on pan size.
05 -
Remove sandwiches from skillet and serve immediately with buffalo sauce, ranch, or blue cheese dressing.
# Notes:
01 -
Leftover sandwiches can be wrapped in foil and stored in the fridge for up to two days. Reheat in foil in the oven at 375°F (190°C) for 10–15 minutes for crisp bread and melted cheese.
02 -
Cheese alternatives include Colby Jack, Monterey Jack, White Cheddar, or Mozzarella. Blue cheese is optional and can be omitted or reduced.
03 -
Enhance with diced tomatoes, chopped celery, or mashed avocado added to the chicken mix or spread atop the cream cheese layer.