Buffalo Chicken Ranch Grilled Cheese (Printable)

Spicy buffalo chicken meets creamy ranch and sharp cheddar between buttery, golden bread.

# What You'll Need:

→ Buffalo Chicken Filling

01 - 2 cups cooked chicken breast, shredded
02 - 1/3 cup buffalo sauce (such as Franks RedHot)
03 - 1 tablespoon unsalted butter, melted

→ Cheese & Dressing

04 - 1 cup sharp cheddar cheese, grated
05 - 1/2 cup mozzarella cheese, grated (optional, for extra melt)
06 - 1/4 cup ranch dressing

→ Bread & Assembly

07 - 8 slices sourdough or hearty white bread
08 - 4 tablespoons unsalted butter, softened (for spreading)
09 - 2 tablespoons chopped green onions (optional, for garnish)

# How-To Steps:

01 - In a mixing bowl, combine shredded chicken, buffalo sauce, and 1 tablespoon melted butter. Mix thoroughly until chicken is evenly coated with sauce.
02 - Lay out all bread slices. Spread a thin, even layer of ranch dressing on one side of each slice.
03 - On four bread slices, layer half the cheddar cheese. Distribute buffalo chicken mixture evenly among the four slices. Top with mozzarella if using, then remaining cheddar cheese.
04 - Place remaining bread slices on top, ranch-side down, to complete the sandwiches.
05 - Spread softened butter generously on the outside of each sandwich, covering both top and bottom surfaces completely.
06 - Heat a large skillet or griddle over medium heat. Cook sandwiches for 3–4 minutes per side, pressing gently with spatula. Flip once when bread is golden brown and cheese is melted.
07 - Remove from heat, slice each sandwich diagonally in half. Garnish with chopped green onions if desired. Serve immediately while hot and cheese is melted.

# Expert Advice:

01 -
  • Its basically your game day appetizer and comfort food in one glorious sandwich
  • The ranch cuts through the heat perfectly so you get flavor without the regret
  • Takes 25 minutes start to finish and uses whatever chicken you have on hand
02 -
  • Medium low heat is your friend here, high heat burns the bread before the cheese melts
  • Letting the sandwiches rest for one minute after cutting keeps everything from falling apart
  • The bread should sound hollow when you tap it, that is how you know it will get perfectly crispy
03 -
  • A cast iron skillet gives the best crust but any heavy pan will work
  • Use a fish spatula to flip, it slides right under without tearing the bread
  • Wait until you hear the cheese sizzle against the pan before flipping
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