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two grilled cheese stacked on each other on wooden block

Buffalo Chicken Grilled Cheese

This Buffalo Chicken Grilled Cheese is easy, ultra cheesy and absolutely bursting with flavour. It's also served with a delicious blue cheese dip! Makes two giant grilled cheese or 4 small.
5 from 1 vote
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Course: lunch
Cuisine: American
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings (click & slide): 2 large sandwiches (or 4 small)
Calories per serving: 881kcal
Author: Chris
Cost per serving: £3.50 / $4

Equipment

  • Large Frying Pan & Turner/Spatula
  • Medium Mixing Bowl (for chicken)
  • Small Mixing Bowl & Spatula (for dip)
  • Sharp Knife & Chopping Board

Ingredients

Grilled Cheese

  • 4 large or 8 small thick slices of Sourdough, Tiger or Giraffe Bread (UK)
  • 2 packed cups / 250g-300g Cooked Shredded Chicken (see notes)
  • 1/2 cup / 125ml Buffalo Sauce
  • 8 square slices of Cheese (see notes)
  • 1 small Red Onion, very finely sliced into rings
  • Dill or Bread & Butter Pickles, to preference
  • Butter, as needed

Blue Cheese Dip (makes big batch!)

  • 2/3 cup / 150g Sour Cream
  • 1/3 cup / 75g Mayo
  • 1/2 cup / 50g crumbled Blue Cheese, or to preference
  • 1/2 tbsp finely diced Fresh Chives
  • 1/2 Lemon, juice only
  • Salt & Black Pepper, to taste

Instructions

Blue Cheese Dip

  • I HIGHLY recommend making this ahead of time to allow the flavours to develop. It makes a huge difference. Combine sour cream, mayo, blue cheese, chives, lemon juice and seasoning in a suitably sized bowl. Taste test and adjust accordingly with salt and pepper. Also adjust lemon juice, blue cheese and chives if desired. Cover and rest in the fridge until needed.

Grilled Cheese

  • In a medium sized mixing bowl combine chicken with buffalo sauce. Place to one side.
  • In a large pan with the heat OFF add two slices of bread. Butter one side, then flip so they're butter-side-down. Top with two slices of cheese, half your chicken, followed by pickles and red onion, followed by more cheese then top with another slice of bread. Butter the tops then turn on heat to a medium.
  • Fry both sides until nice and golden with the cheese melting through the centre. If you're making two giant ones be careful when you flip or the filling with spill out.

Serve

  • Serve with blue cheese dip and enjoy!

Quick Demo

Notes

a) Can I use fresh chicken? - You can either roast a whole chicken. Or, you can use two large chicken breasts (approx 14oz/400g), season and fry both sides to get a nice colour, then fill up with water or chicken stock, pop a lid on and allow to simmer until cooked throughout. Depending on the size of breasts this could take between 8-12mins. Pop in a bowl and shred with two forks.
b) What Cheese to use? - Here I use Monterey Jack which works really nicely. I have in the past used a combo of Cheddar and Monterey Jack which is also nice. You could also sub out half the cheese for mozzarella for a more mellow flavour and more epic cheese pull.
c) Subs and extras - Red Onion can be subbed for green/spring onion or chives. I've added bacon to this which obviously works great. Can omit pickles or sub out for jalapeños for an EXTRA spicy sandwich. Finely diced celery also works great through the buffalo chicken.
d) Calories - based on two large sandwich without the blue cheese dip. The whole blue cheese dip should feed 4-6 and is 641 calories. 2 tbsp salted butter and 250g chicken used. Calories per sandwich.

Your Private Notes:

Nutrition:

Nutrition Facts
Buffalo Chicken Grilled Cheese
Amount Per Serving
Calories 881 Calories from Fat 470
% Daily Value*
Fat 52.2g80%
Saturated Fat 28.883g181%
Trans Fat 0.016g
Polyunsaturated Fat 4.274g
Monounsaturated Fat 15.534g
Cholesterol 208mg69%
Sodium 2725mg118%
Potassium 567mg16%
Carbohydrates 35.4g12%
Fiber 2g8%
Sugar 8.01g9%
Protein 64.88g130%
Vitamin A 1378IU28%
Vitamin C 43.4mg53%
Calcium 960mg96%
Iron 4.96mg28%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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