Buffalo Chicken Ranch Grilled Cheese

The first time I made these on a rainy Sunday, my kitchen smelled like my favorite wing spot. I had leftover rotisserie chicken and a serious craving, so I just went for it. My roommate wandered in, drawn by the smell, and we ended up eating them standing at the counter. Sometimes the best meals happen when you stop overthinking and just start melting cheese together.

My friend Sarah claims these saved her after a brutal breakup. She called me at midnight ranting about how she needed something spicy and comforting, so I talked her through the recipe over the phone. Next time I saw her, she made me three in a row as thanks. Food has this way of showing up exactly when you need it most.

Ingredients

• 2 cups cooked chicken breast, shredded: Rotisserie chicken works beautifully here and saves you so much time
• 1/3 cup buffalo sauce: Franks RedHot is the gold standard but whatever you have in your fridge will work
• 1 tablespoon unsalted butter, melted: This little trick keeps the chicken from drying out while it heats through
• 1 cup sharp cheddar cheese, grated: Buy the block and grate it yourself, it melts so much better than the pre shredded stuff
• 1/2 cup mozzarella cheese: Totally optional but that extra stretch is worth it
• 1/4 cup ranch dressing: Homemade or store bought both work perfectly
• 8 slices sourdough bread: Sourdough holds up better than soft white bread and adds a nice tang
• 4 tablespoons unsalted butter, softened: Spread this generously on the outside for that golden crunch
• 2 tablespoons chopped green onions: These add a fresh pop and color that makes everything feel fancy

Instructions

Prepare the buffalo chicken:

In a mixing bowl, toss the shredded chicken with buffalo sauce and melted butter until every piece is coated and glossy.

Spread the ranch:

Lay out all your bread slices and spread a thin layer of ranch dressing on one side of each piece.

Build the sandwiches:

On four slices, layer half the cheddar, then the buffalo chicken, then mozzarella if using, and finish with the remaining cheddar.

Close them up:

Top each sandwich with the remaining bread slices, ranch side facing down.

Butter the exterior:

Spread softened butter generously on the outside of both top and bottom slices.

Grill to perfection:

Cook in a hot skillet for 3 to 4 minutes per side, pressing gently, until bread is deeply golden and cheese is oozing out the sides.

Finish and serve:

Slice each sandwich diagonally, sprinkle with green onions, and serve immediately while the cheese is still stretchy.

Save

My dad accidentally used blue cheese dressing once when we were out of ranch, and now he refuses to make them any other way. That is the beauty of this recipe, it bends to whatever you are craving or have in the fridge. Some of the best discoveries happen when you are too hungry to follow the rules exactly.

Making It Your Own

I have made countless variations of this sandwich depending on what needs to get used up in the fridge. Bacon adds a smoky crunch that takes it over the top, and sliced jalapeños inside the sandwich instead of just on top changes the whole game. The template stays the same but the possibilities are pretty endless.

Side Dishes That Work

A simple cucumber salad with vinegar and sugar cuts through all that richness perfectly. My grandmother would serve these with a cup of tomato soup, turning the sandwich into something that felt like a proper meal instead of just a fancy lunch. Sometimes the classics are classics for a reason.

Make Ahead Strategy

You can mix the buffalo chicken up to two days ahead and store it in the refrigerator. I actually think the flavors get better after they have time to hang out together. Just bring it to room temperature before assembling so the sandwiches cook evenly.

• Grate all your cheese at once and store it in separate bags
• Keep the butter soft on the counter for easy spreading
• Have your green onions chopped and ready to go

Save

These sandwiches have become my go to for feeding a crowd because everyone can customize their own. Hope they become a staple in your kitchen too.

Recipe FAQs

→ Can I use leftover chicken for this?

Yes, leftover cooked chicken works perfectly. Simply shred it and toss with buffalo sauce as directed. Rotisserie chicken is another great time-saving option.

→ What bread works best?

Sourdough or hearty white bread holds up well to the fillings and grills beautifully. Avoid very soft breads that might become soggy.

→ How can I reduce the spice level?

Use less buffalo sauce when coating the chicken, or choose a mild variety. The ranch dressing helps balance the heat naturally.

→ Can I make these ahead?

Assemble sandwiches up to an hour before cooking and store in the refrigerator. Grill just before serving for best texture.

→ What sides pair well?

Celery sticks with extra ranch, a crisp green salad, or cup of tomato soup complement the rich, spicy flavors nicely.