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Crispy Outside, Hot and Melty Inside

With this much goodness packed between two slices of sourdough, a little game plan goes a long way. I use leftover rotisserie chicken here for ease, warm it through, then toss it with a quick batch of our homemade Buffalo sauce. Starting with hot chicken means the bread won’t burn while the middle catches up. I also spread mayonnaise over both sides of each bread slice. The outside turns beautifully golden and crisp, and the thin layer inside helps protect the bread from the saucy filling. American cheese is my pick here because it’s budget-friendly and melts in the same time it takes the bread to toast. Once the skillet is properly preheated, about two minutes per side is enough to crisp everything up and keep it wonderfully melty inside.

The chicken, cheese, and Buffalo sauce are already bringing plenty to this sandwich, so I keep the filling simple. I don’t mix in cream cheese or dressing, which lets the tangy Buffalo sauce do its thing and stay the main flavor. I save the creamy part for dipping instead! You can whip up a few of these, cut them into smaller portions, put some blue cheese dressing or ranch in the middle of a platter, and sit back and watch those sandwiches disappear.

1. Don’t have any cooked chicken? I use rotisserie chicken here because it’s quick and perfect for when I only need one cup. I dice mine for a chunkier texture, but you can shred it for a finer filling. Or if you love to meal prep, make a batch of shredded chicken and take what you need for this recipe and use the rest throughout the week. Our slow cooker Buffalo chicken is also another good meal prep option and already has the sauce built in!
2. Choose a sturdy bread. There’s a lot going on in this stuffed grilled cheese! It’s ooey, gooey, and a little messy to eat, so thin, flimsy slices will make everything harder to contain (still delicious, though. Just messy!) Sourdough is my go-to because I always have a loaf in my kitchen, and its chewy texture holds up against the saucy filling. Whole-wheat bread or a sturdy country loaf would also work. For a seriously chunky grilled cheese, Texas toast would be a fun choice.
3. Keep your bread size in mind. If your sourdough slices are smaller than mine, you may have some Buffalo chicken filling left over. That’s not a bad problem to have! Save it for another sandwich rather than piling it too high and making this one difficult to flip.
4. Keep the mayonnaise layer thin. Spread it all the way to the edges, but don’t leave any thick areas. Too much can make the bread greasy instead of evenly crisp.
5. Put cheese on both sides of the filling. The American cheese acts a bit like glue as it melts around the chicken, helping the sandwich stay together when you flip and slice it. It also limits direct contact between the Buffalo sauce and the bread, which helps keep sogginess at bay.
6. Adjust the heat if needed. Preheating my skillet over medium for 2-3 minutes and cooking the sandwich for about two minutes per side works perfectly for me. Turn the heat down if your bread browns too quickly, or cook it a little longer if your stovetop runs cooler.

This Buffalo chicken grilled cheese is super filling, but you could absolutely split it between two people and add something on the side to stretch it a bit further. For a quick lunch, all you need is a handful of potato chips and some blue cheese dressing (or homemade ranch dressing!) for dipping. I’d also serve it with celery and carrot sticks to keep the Buffalo chicken vibes going. They’re inexpensive and perfect for scooping up any extra dressing.

If you have time to make a hot side, I’d go for our oven-baked steak fries. They’re thick, crispy, and made for dunking, and you can use them to scoop up any Buffalo chicken that makes a break for it! Our creamy coleslaw is also an easy cold, crunchy option. To turn these sandwiches into a party or Game Day spread, cut them into smaller pieces and add some jalapeño poppers to keep the spicy, cheesy theme going. I’d also put out a bowl of cowboy caviar. It can be made ahead and gives everyone something fresh to scoop up with those potato chips.

Cost $3.17 recipe

5 from 1 vote

This easy Buffalo Chicken Grilled Cheese recipe is a crispy, spicy, budget-friendly sandwich and is perfect for turning leftover chicken into lunch!

Sandwich Ingredients

• ▢ 4 slices American cheese ($0.41)
• ▢ 2 slices sourdough bread ($0.62*)
• ▢ 1 cup (5.5 oz) chopped cooked chicken ($1.05**)
• ▢ 1 Tbsp mayonnaise ($0.07)
• ▢ 2 Tbsp blue cheese dressing (to dip, $0.14)

Buffalo Sauce Ingredients

• ▢ 2 Tbsp salted butter (melted, $0.20)
• ▢ ¼ cup Frank’s Redhot Sauce ($0.65***)
• ▢ ½ tsp Worcestershire sauce ($0.02)
• ▢ ¼ tsp garlic powder ($0.01)

• Gather sandwich ingredients and preheat a skillet over medium heat for 2-3 minutes.

• Gather sauce ingredients.

• Mix butter, hot sauce, Worcestershire sauce, and garlic powder together.

• Pour Buffalo sauce mixture over your chopped or shredded cooked chicken and gently stir so every piece is coated.

  Note: If you’re using leftover chicken, make sure the chicken is hot before adding it to your sandwich so it’s warm the whole way through. A couple minutes in the microwave with a spritz of broth or water on it, covered while it reheats, will keep it moist and ensure your sandwich is nice and toasty!

• Cover the sliced bread on all sides with mayonnaise.

• Add the sliced American cheese to both sides of the bread.

• Add the warmed up saucy cooked chicken to one side of the sandwich.

• Cover the half of the sandwich with the chicken with the other slice of bread and cheese.

• Add the sandwich to your preheated skillet and let it toast on the first side for 2 minutes on medium heat.

• Flip the sandwich and toast for another 2 minutes. If your sandwich needs more time, you can let it toast on each side for longer or flip more often to check. Since the skillet is preheated, I found 2 minutes per side to be just right!

• Remove sandwich from heat once desired toastiness is achieved.

• Slice in half and enjoy dipped in your favorite blue cheese dressing!

See how we calculate recipe costs here.

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*Sourdough gives this stuffed sandwich enough structure to contain the saucy filling. Another firm, hearty loaf or even Texas toast will also work.

**I used leftover meat from a rotisserie chicken that I had just about picked clean! This is a great way to use up that last bit of meat. You can also use leftover grilled chicken to give it a bit of a smoky flavor or pulled shredded chicken fresh out of the crockpot!

***Frank’s RedHot Original is my preference for that classic Buffalo flavor. Its tangy cayenne heat mixes easily with the butter without making the sauce too thick or sweet.

The mayonnaise will crisp up the outside of the sandwich when it hits the hot skillet, but it will also give the juicy chicken and melty cheese a little barrier against the bread on the inside to keep your sandwich from becoming soggy!

Serving: 1sandwichCalories: 1027kcal (51%)Carbohydrates: 32g (11%)Protein: 67g (134%)Fat: 70g (108%)Sodium: 4202mg (183%)Fiber: 2g (8%)

The nutrition data is automatically calculated using all ingredients listed on the recipe card, including any listed as optional. Percentages are of daily value.

how to make Buffalo Chicken Grilled Cheese Step-by-Step Photos

Gather all of your sandwich ingredients: You’ll need 4 slices of American cheese, 2 slices of sourdough bread, 1 cup (5.5 oz) chopped cooked chicken, 1 Tbsp mayonnaise, and 2 Tbsp blue cheese dressing.

Preheat a skillet over medium heat for 2-3 minutes.

Gather all of your sauce ingredients: You’ll need 2 Tbsp melted salted butter, ¼ cup Frank’s Redhot Sauce, ½ tsp Worcestershire sauce, and ¼ tsp garlic powder.

Make the Buffalo sauce: Add 2 Tbsp melted salted butter to a small bowl. Now add in ¼ cup Frank’s RedHot Sauce, ½ tsp Worcestershire sauce, and ¼ tsp garlic powder. Whisk until the sauce looks combined and evenly orange.

Warm the chicken: Place 1 cup (5.5 oz.) chopped cooked chicken in a microwave-safe bowl. If the chicken is cold, add a small splash of water or broth and cover the bowl to help hold in moisture. Microwave in 30-second intervals, stirring between each, until the chicken is steaming and warmed through.

Make the chicken filling: Pour the Buffalo sauce over the warm chicken. Fold everything together gently until every piece is well coated. Set the filling aside.

Spread the mayonnaise: Cover both sides of 2 slices of sourdough bread with 1 Tbsp mayonnaise total. Keep the coating thin and spread it all the way to the edges so the bread browns evenly without feeling greasy.

Layer the cheese and filling: Place 2 slices of American cheese on each piece of bread.

Now spoon the warm Buffalo chicken onto one slice and spread it into an even layer, keeping the filling slightly inside the crust so less escapes when you flip it.

Close the sandwich: Place the second slice of bread over the chicken with the cheese facing inward. The filling should be tucked between two layers of cheese, which will melt around the chicken and help hold everything together.

Toast the first side: Carefully transfer the sandwich to the dry, preheated skillet. Cook over medium heat for about 2 minutes, or until the underside is evenly golden brown and crisp. You should also see the cheese around the bottom edge beginning to soften.

Then slide a wide spatula completely underneath the sandwich and steady the top as you flip it. Cook for another 2 minutes, or until the second side is deeply golden and the cheese is melted around the hot chicken. If the bread is browning before the cheese melts, lower the heat slightly. If it still looks pale after 2 minutes, continue cooking in 30-second increments.

Slice and serve: Once the bread reaches your desired level of toastiness, transfer it to a cutting board.

Slice your Buffalo chicken grilled cheese in half and serve immediately with 2 Tbsp blue cheese dressing for dipping. Enjoy!

Storage & Meal Prep

This isn’t a sandwich I recommend making ahead. The bread will soak up the saucy filling as it sits, and you’ll lose the crispy texture that makes it so good. Make each Buffalo chicken grilled cheese fresh when you’re ready to eat. But feel free to prep the Buffalo chicken filling in advance for meal prep!

Meal Prep

Prepare the filling, let it cool, then store it in an airtight container in the refrigerator. If you’re using leftover homemade cooked chicken, use the filling within 3-4 days of cooking the chicken. For packaged cooked chicken, follow the use-by date and the package instructions for storing it after opening, whichever comes first. Reheat as needed in the microwave until warmed through, then assemble and cook your sandwich as directed.

Freezing

I wouldn’t freeze an assembled sandwich, but the chicken filling freezes well! Make a larger batch, divide it into sandwich-sized portions (roughly 1¼-cup portions), and freeze it in airtight containers or freezer bags for up to 3 months. Thaw the filling overnight in the refrigerator before reheating.

The buttery sauce may look slightly separated after thawing, but a good stir should bring everything back together. Add fresh bread, cheese, and mayonnaise, then get that sandwich into the skillet!

More Grilled Cheese Recipes

• For an extra-crunchy spin on the classic, try this Air Fryer Grilled Cheese with Parmesan and Italian-seasoned butter spread over the bread.
• My Honey Peach Grilled Cheese pairs juicy peaches, mozzarella, basil, and hot honey for a sweet and savory summer lunch.
• Keep a bag of frozen spinach handy for this Spinach and Feta Grilled Cheese. It tastes like a café lunch without the café price tag!

Posted in: Comfort Food Recipes, Egg Free Recipes, Quick Recipes, Recipes, Recipes under $5, Sandwich Recipes

Jess RiceJess Rice finds joy and purpose in instructing aspiring chefs and home cooks alike. Chef Jess was recently working as a Chef Professor at Niagara College in Canadian wine country, teaching international students from all over the world food theory and classic culinary techniques before moving back to Nashville. Her diverse experience also includes working (literally) every position in a restaurant to traveling all over the world as a private chef to celebrities and rock ‘n roll legends. As a successful restaurateur, she helped shape the local food scene in Nashville with the debut of her raw vegan restaurant AVO and its innovative and flavorful offerings. Jess’ passion for culinary excellence is evident in her diverse roles within the dynamic world of food. She’s excited to share her love for food with our readers at BudgetBytes!More About Jess