Save There was this Tuesday night when I had leftover rotisserie chicken sitting in the fridge and absolutely no plan for dinner. I stood there staring at the shelves, stomach growling, until my eyes landed on the bottle of buffalo sauce shoved in the door. What happened next was pure instinct: shredded chicken, a heavy pour of that tangy heat, and whatever cheese I could find. I buttered two slices of sourdough and pressed the whole thing into a hot pan, and the smell that filled my kitchen made me forget I was winging it entirely.
I made this for my brother during a football game once, and he didnt say a word until he finished the whole sandwich. Then he just looked at me and said, make that again. It became our Sunday ritual after that, half watching the screen, half fighting over who got the last one. The buffalo sauce would drip down our fingers, and wed argue about whether blue cheese or ranch was the right call, though we both knew ranch always won in my kitchen.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here because its already seasoned and juicy, but any leftover chicken works beautifully.
- Buffalo sauce: Franks RedHot is the classic for a reason, it has that perfect vinegar tang without being too aggressive.
- Unsalted butter, melted: This gets mixed into the chicken to help the sauce cling and adds a little richness that balances the heat.
- Sharp cheddar cheese, grated: Sharp cheddar brings a bold flavor that stands up to the buffalo sauce instead of disappearing under it.
- Mozzarella cheese, grated: Optional, but it gives you that stretchy, gooey pull when you bite in.
- Ranch dressing: The creamy, herby coolness is what makes this sandwich feel complete instead of just spicy.
- Sourdough or hearty white bread: You need something sturdy enough to hold all that saucy chicken without falling apart in the pan.
- Unsalted butter, softened: For spreading on the outside of the bread so it gets that golden, crispy crust.
- Chopped green onions: A fresh little garnish that adds color and a mild bite if you want it.
Instructions
- Mix the buffalo chicken:
- In a bowl, toss the shredded chicken with buffalo sauce and melted butter until every piece is coated. The butter helps the sauce stick and keeps the chicken from drying out.
- Prep the bread:
- Lay out all your bread slices and spread a thin layer of ranch dressing on one side of each. This is your flavor base, so dont skip it.
- Build the sandwiches:
- On four slices, sprinkle half the cheddar, then pile on the buffalo chicken, add mozzarella if youre using it, and finish with the rest of the cheddar. Top with the remaining bread slices, ranch side down.
- Butter the outside:
- Spread softened butter on the outer sides of each sandwich, top and bottom. This is what makes them crispy and golden.
- Grill until golden:
- Heat a skillet or griddle over medium heat and cook the sandwiches for 3 to 4 minutes per side, pressing gently with a spatula. You want the bread deeply golden and the cheese fully melted.
- Serve warm:
- Pull them off the heat, slice in half, and sprinkle with green onions if you like. Serve them while theyre still hot and the cheese is stretchy.
Save The first time I served this to friends, I panicked because I thought it was too messy to be impressive. But then I watched everyone pick up their sandwiches with both hands, take a bite, and go completely quiet except for the occasional oh my god. One friend even licked her fingers and asked if I could teach her how to make it, and I realized that sometimes the best meals are the ones that make you stop caring about looking polite.
Making It Your Own
If you like things spicier, toss in some sliced pickled jalapeños or drizzle extra hot sauce right onto the chicken before you close the sandwich. I tried it with pepper jack cheese once instead of mozzarella, and it added this smoky kick that made the whole thing feel a little dangerous. You can also swap the ranch for blue cheese dressing if youre into that sharp, funky flavor, though Ill admit it divides the room every time I suggest it.
What to Serve Alongside
This sandwich is rich and bold, so I usually pair it with something light and crunchy like celery sticks or a simple green salad with a lemony vinaigrette. If youre feeding a crowd, a pile of crispy potato chips or sweet potato fries on the side never hurt anyone. Sometimes I just set out a bowl of pickles and call it a day, because the acidity cuts through all that buttery, cheesy goodness perfectly.
Storage and Reheating Tips
These sandwiches are best eaten fresh, but if you have leftovers, wrap them in foil and keep them in the fridge for up to two days. When youre ready to reheat, skip the microwave because itll make the bread soggy, instead, warm them in a skillet over medium low heat until the bread crisps back up and the cheese melts again. You can also freeze the buffalo chicken mixture on its own and assemble fresh sandwiches whenever the craving hits.
- Always use softened butter for spreading, cold butter tears the bread.
- Grate your own cheese instead of buying pre shredded, it melts so much better.
- Let the sandwiches rest for a minute after grilling so the cheese sets just a little and doesnt slide out on the first bite.
Save This sandwich has gotten me through more lazy dinners and last minute guest visits than I can count. I hope it does the same for you.
Kitchen Guide
- → Can I make this sandwich ahead of time?
You can prepare the buffalo chicken mixture up to 2 days ahead and store it in an airtight container in the refrigerator. Assemble and grill the sandwiches fresh for the best texture and cheese melt.
- → What's the best bread choice for this sandwich?
Sourdough and hearty white bread work wonderfully because they hold up to the moisture from the buffalo sauce and ranch. Avoid thin bread that may become soggy. Focaccia or ciabatta are excellent alternatives.
- → How can I make this sandwich spicier?
Add sliced jalapeños between the cheese layers, drizzle extra hot sauce before grilling, or use a spicier buffalo sauce variety. You can also add cayenne pepper to the buffalo chicken mixture for additional heat.
- → Can I substitute the ranch dressing?
Blue cheese dressing is a classic substitute that pairs beautifully with buffalo chicken. Creamy garlic aioli or a sriracha mayo also complement the spicy profile nicely.
- → Why is the cheese not fully melted after grilling?
Ensure your skillet is at medium heat and you're cooking 3-4 minutes per side. Cover the skillet with a lid during the last minute of cooking to trap heat and speed up cheese melting. Lower heat initially can help cheese melt before bread burns.
- → Is this sandwich freezer-friendly?
The cooked sandwiches don't freeze well as the bread becomes soggy when thawed. However, the buffalo chicken filling freezes beautifully for up to 3 months. Thaw overnight in the refrigerator and grill fresh.