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Buffalo Chicken Grilled Cheese

Amanda
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I’ve warned you that I will buffalo just about anything! A grilled cheese sandwich layered with a creamy Gorgonzola spread, spicy shredded chicken, two cheeses, and green onions, then riddled to roasty, toasty perfection is a great easy lunch or dinner option. You can cook your own chicken breast just for this recipe, or use leftover — or even better, rotisserie chicken (hello, Costo) — to save time. I love Frank’s Red Hot … it is the “real” buffalo wing sauce and gives that classic flavor. As for the Gorgonzola cheese, I do like to splurge and buy Gorgonzola Dolce because it’s a little milder and very creamy. And I’m a blue-cheese-in-moderation type of person, so this variety is perfect for people like me. Buy a high-quality white bread, something from a bakery, if possible. Make a quick assembly line, spread the Gorgonzola schmear on each side — it’s the glue! — and layer the rest of the ingredients. I really love green onions on basically everything, but they’re great here to add a sharp bite to cut through the richness of the sandwich. Griddle it up until toasty and the cheese is melted and serve it with some ranch dressing if you want to do it right. You won’t regret it.

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Buffalo Chicken Grilled Cheese

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  • Author: Amanda
  • Yield: 4 sandwiches 1x
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Description

This grilled cheese is proof that you can buffalo chicken anything! A creamy schmear of gorgonzola spread, layered with spicy shredded buffalo chicken, pepper Jack and cheddar cheeses, and green onions, then riddled to toasty, melty perfection. A side of ranch for dipping is optional, but very highly recommended.

Ingredients

Scale

BLUE CHEESE SPREAD:

  • 1 ounce gorgonzola dolce or blue cheese
  • 1 ounce cream cheese
  • 2 tablespoons heavy cream

TO ASSEMBLE:

  • 8 slices soft white bread
  • 4 tablespoons butter, at room temperature
  • 1/2 cup shredded rotisserie chicken (or any leftover chicken breast)
  • Hot sauce, to taste
  • 4 slices Pepper Jack cheese
  • 4 slices sharp cheddar cheese
  • 2 green onions, white and green parts thinly sliced
  • Ranch dressing, for serving

Instructions

  1. In a small saucepan, heat the cream cheese and heavy cream until melted and smooth.  Place the gorgonzola cheese in a small mixing bowl and pour the hot cream mixture over; whisk until smooth.  Allow to cool slightly before assembling the sandwiches.
  2. To assemble: Spread a thin layer of the blue cheese mixture on each bread slice.  Mix the shredded chicken with enough hot sauce to your taste.  Layer one slice of Pepper Jack, a handful of the shredded chicken, a sprinkle of green onions, and one slice of the cheddar cheese.  Top with another slice of bread.   Spread each side of the sandwich with softened butter.  Repeat with the remaining sandwiches.
  3. Preheat a large cast-iron skillet over medium-low heat.  Add two sandwiches to the skillet and cook for 5 to 6 minutes per side, until golden brown and the cheese is melted (add a lid if you need to help melt the cheese).  Remove from the skillet and keep warm while you cook the remaining sandwiches.  Slice in half and serve with ranch dressing, if desired.

Notes

Inspiration: Mary’s Grilled Cheese Sandwich with Spicy Buffalo Chicken, Pepper Jack and Blue Cheese on foodnetwork.com

  • Category: Chicken, Sandwiches
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