Pin This I discovered this sandwich by accident on a Tuesday night when I had leftover buffalo chicken and a craving for something warm and indulgent. My roommate was making grilled cheese next to me, and I watched the butter sizzle in the pan before grabbing a handful of blue cheese from the fridge—a leap of faith that turned into something I've made at least once a week since. The heat, the creaminess, the slight tang of blue cheese cutting through spicy sauce: it clicked immediately.
I made four of these for my coworkers during a random lunch break, and two of them asked for the recipe on the spot. One guy said the blue cheese changed how he thought about grilled cheese entirely—he'd been eating the plain cheddar version his whole life. That moment reminded me that the simplest dishes can surprise people if you're willing to take a small risk.
Ingredients
- Shredded cooked chicken breast: 2 cups; use a rotisserie chicken if you're short on time, or poach and shred your own for fresher flavor.
- Buffalo wing sauce: 1/3 cup plus extra for serving; Frank's RedHot or similar works perfectly—don't use the thick sauces meant for wings with bones.
- Crumbled blue cheese: 1 cup; real blue cheese makes a difference here; the funk cuts through spice in ways mild alternatives can't.
- Shredded mozzarella cheese: 1 cup; it binds everything together and adds the melty quality that makes this feel like comfort food.
- Sourdough or hearty sandwich bread: 8 slices; thick-cut matters more than the bread type—thin white bread falls apart under the weight.
- Unsalted butter, softened: 4 tbsp; room temperature butter spreads smoothly without tearing the bread.
- Green onions, thinly sliced: 1/4 cup optional; they add a sharp brightness that balances richness.
- Celery, finely diced: 1/4 cup optional; crisp texture inside is a quiet revelation if you try it once.
Instructions
- Coat the chicken:
- Toss your shredded chicken with buffalo sauce in a bowl until every strand is glossy and orange-red. This is when the kitchen starts smelling like possibility.
- Mix your cheeses:
- Combine blue cheese and mozzarella in another bowl so they're ready to layer. The mozzarella softens the blue cheese's intensity when they melt together.
- Butter and arrange:
- Spread softened butter on one side of each bread slice—this isn't a dainty spread, this is generous coverage that creates that golden crust. Place 4 slices buttered-side down on your work surface.
- Build the sandwich:
- Layer each bread slice with buffalo chicken, then the cheese mixture, then optional green onions or celery if you want crunch. Don't skimp—this is where generosity rewards you.
- Close and press:
- Top with remaining bread, buttered side up, and press gently with your palm so the layers hold together during cooking.
- Cook low and slow:
- Heat your skillet or griddle over medium heat and place the sandwiches down. Cook for 3 to 4 minutes on each side, pressing lightly with a spatula as they cook—you'll feel the cheese starting to give slightly when it's ready to flip.
- Finish and serve:
- Slide onto a plate while the bread is still hot and the cheese is actively melting. Drizzle with extra buffalo sauce if you want a pool for dipping.
Pin This My best friend came over stressed about something I don't even remember now, and I made these while she sat at the kitchen counter. By the time I slid the plate in front of her, she was already less tense—something about spicy, melty food meeting blue cheese just made the moment better. That's when I realized this sandwich does more than fill your stomach.
Why Blue Cheese Is the Secret Ingredient
Blue cheese seems bold next to buffalo sauce, like two aggressive flavors will clash and cancel each other out. Instead, the creaminess of melted blue cheese actually softens the heat and adds a tangy depth that hot sauce alone can't achieve. It's funky in the best way—the kind of flavor that makes people pause mid-bite and ask what makes this taste different from every other grilled cheese. Once you go blue, regular versions feel flat by comparison.
Bread Matters More Than You Think
A good sourdough or hearty wheat bread doesn't just hold the filling; it becomes part of the sandwich's identity. Thin white bread collapses under the weight and heat, and the whole thing becomes a soggy mess. Thicker, structured bread creates actual texture—that golden, crispy exterior with a slight chew inside that stands up to all the moisture from melted cheese and chicken. Your bread choice changes everything.
Customizations That Actually Work
The beauty of this sandwich is how forgiving it is to personal taste. I've made it with ranch instead of blue cheese for friends who find blue too intense, and it's still delicious—just a different mood. Swapping mozzarella for provolone adds smokiness. Adding fresh celery inside creates a textural contrast that shouldn't work but absolutely does. The core recipe is sturdy enough to handle your preferences without falling apart.
- Swap blue cheese for ranch dressing mixed with crumbled feta if you want tanginess without intensity.
- Layer in thin slices of red onion or jalapeños for sharpness and heat.
- Add crispy bacon to blur the line between lunch and dinner entirely.
Pin This This sandwich proves that the best food doesn't have to be complicated—just intentional. It's become my go-to for feeding people when I want them to feel cared for, without spending hours in the kitchen.
Recipe Q&A
- → What type of bread works best for this sandwich?
Sourdough or any sturdy sandwich bread is best to hold the filling and get a crispy golden crust.
- → Can I substitute the blue cheese?
Yes, ranch or cheddar cheese can be used for a milder flavor.
- → How do I achieve a crispy exterior?
Butter the outside of the bread slices and cook on medium heat pressing lightly until golden brown.
- → What side dishes pair well with this sandwich?
A crisp lager or IPA beer complements the spicy and creamy flavors well.
- → Can I add vegetables inside the sandwich?
Thinly sliced celery and green onions add freshness and crunch without overpowering the flavors.