Buffalo Chicken Ranch Grilled Cheese

The first time I made these, my husband took one bite and actually said he might never order restaurant buffalo wings again. The combination of tangy ranch cooling down that spicy buffalo chicken, all hugged together by gooey sharp cheddar, creates something entirely different from your average grilled cheese.

I originally developed this recipe during a busy weeknight when I had shredded chicken from Sunday meal prep and a serious craving for something indulgent. My kids were skeptical about the buffalo sauce at first, but now they request these sandwiches every Friday night.

Ingredients

• 2 cups cooked chicken breast, shredded: Rotisserie chicken works beautifully here, or use leftovers from a roasted chicken
• 1/3 cup buffalo sauce: Franks RedHot is my go to for that classic tangy heat without overwhelming spice
• 1 tablespoon unsalted butter, melted: Tossing the hot chicken in a little butter keeps it moist and helps the sauce cling
• 1 cup sharp cheddar cheese, grated: Sharp cheddar stands up to the bold buffalo flavor better than mild cheese
• 1/2 cup mozzarella cheese, grated: This is optional but adds that incredible cheese pull we all secretly love
• 1/4 cup ranch dressing: Spread thin so it adds flavor without making the bread soggy
• 8 slices sourdough bread: Hearty bread holds up better than soft white bread to all these hearty fillings
• 4 tablespoons unsalted butter, softened: Room temperature butter spreads evenly for that perfect golden crust
• 2 tablespoons chopped green onions: Fresh on top adds a little crunch and color contrast

Instructions

Prepare the buffalo chicken filling:

In a mixing bowl, combine shredded chicken, buffalo sauce, and melted butter. Mix thoroughly until every piece of chicken is coated in that spicy orange goodness.

Spread the ranch foundation:

Lay out all your bread slices and spread a thin layer of ranch dressing on one side of each piece. Think of this as creating a flavor barrier that will cool down the heat.

Build your masterpiece:

On four slices, start with half the cheddar, pile on that buffalo chicken mixture evenly, add mozzarella if you are feeling indulgent, and crown with the remaining cheddar.

Close it up:

Place the remaining bread slices ranch side down on top. Now butter the outside of both top and bottom bread slices generously.

Get that golden crunch:

Heat your skillet over medium heat and cook sandwiches for 3 to 4 minutes per side. Press down gently with your spatula and watch for that gorgeous golden brown color.

Finish with flair:

Let the sandwiches rest for a minute before slicing them diagonally. Sprinkle those fresh green onions on top for a restaurant style finish.

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Last winter when my sister was recovering from surgery, I brought over a batch of these sandwiches. She texted me later that night saying they were the first thing that actually sounded appetizing all week, and that simple moment made me realize comfort food really does matter.

Making It Your Own

Sometimes I swap blue cheese dressing for the ranch when I want something funkier and sharper. Other times I add crisp celery slices inside the sandwich for that authentic buffalo wing experience.

Perfect Pairings

A cool crisp side salad with creamy dressing cuts through the richness perfectly. Or go traditional with celery sticks and carrot rounds on the side.

Ahead And Storage

You can mix up the buffalo chicken filling up to two days ahead and keep it refrigerated. The assembled sandwiches are best cooked immediately, but leftover cooked ones reheat surprisingly well in a toaster oven at 350 degrees for about 5 minutes.

• Never microwave these sandwiches or you will lose that crucial crispy texture
• If cooking for a crowd, keep finished sandwiches warm in a 200 degree oven
• Wrap leftovers tightly in foil and they will keep for up to 2 days in the refrigerator

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There is something deeply satisfying about transforming simple ingredients into a sandwich that feels like a special treat. Hope these become a regular in your dinner rotation too.

Recipe FAQ

→ How do I prevent the cheese from leaking out while cooking?

Ensure the cheese is properly layered between the chicken mixture and bread. Press gently while grilling rather than aggressively, which helps contain the cheese. Using a mix of sharp cheddar and mozzarella helps achieve better melting without excessive leakage.

→ Can I prepare the sandwiches in advance?

Yes, you can assemble the sandwiches up to 2 hours ahead and refrigerate them. When ready to cook, let them sit at room temperature for 5 minutes, then grill as directed. This actually helps the cheese melt more evenly.

→ What's the best bread choice for this sandwich?

Sourdough and hearty white bread work best because they have enough structure to hold the toppings and create a crispy exterior. Avoid thin sandwich bread, which may tear. Brioche or Texas toast are also excellent alternatives.

→ How can I make this spicier?

Add sliced jalapeños between the layers, increase the buffalo sauce amount, or drizzle additional hot sauce before grilling. You can also use a spicier buffalo sauce brand or mix in cayenne pepper with the chicken.

→ What dressings can substitute for ranch?

Blue cheese dressing pairs wonderfully with buffalo chicken. Alternatively, try creamy sriracha mayo, buttermilk-based herb dressing, or even a garlic aioli for different flavor profiles.

→ Can I make this dairy-free?

Use dairy-free cheese alternatives and vegan butter for spreading. Substitute ranch dressing with a dairy-free version or make your own using dairy-free mayo and fresh herbs. The result will differ slightly but remains delicious.