Buffalo Chicken Ranch Grilled Cheese

The first time I made these, my roommate walked in and immediately asked if we were having a party. The smell of buffalo sauce hitting hot butter fills the whole house like a cozy, spicy blanket. I'd been craving something indulgent after a long week, and this sandwich ended up being exactly what I didn't know I needed.

Last winter during a snow day, my friend Sarah came over and we made a batch while watching old movies. She was skeptical about the ranch at first, but after one bite she was already planning to make them for her boyfriend that weekend. Now every time it snows, I get a text asking if the sandwich station is open.

Ingredients

• 2 cups cooked chicken breast, shredded: Rotisserie chicken works beautifully here if you want to skip the cooking step
• 1/3 cup buffalo sauce: Franks RedHot is my go to, but whatever brand you love will work just fine
• 1 tablespoon unsalted butter, melted: This little bit of fat helps the sauce cling to every shred of chicken
• 1 cup sharp cheddar cheese, grated: Sharp cheddar gives you that bold flavor that stands up to the buffalo sauce
• 1/2 cup mozzarella cheese, grated: Totally optional, but that extra melt factor is worth it
• 1/4 cup ranch dressing: Spread it thin you want creaminess without making the bread soggy
• 8 slices sourdough or hearty white bread: Sourdough holds up better than soft sandwich bread
• 4 tablespoons unsalted butter, softened: Room temperature butter spreads so much more evenly
• 2 tablespoons chopped green onions: Fresh on top adds this nice little crunch and color pop

Instructions

Coat the chicken:

Toss your shredded chicken with the buffalo sauce and that tablespoon of melted butter until every piece is evenly coated

Prep the bread:

Spread a thin layer of ranch on one side of each bread slice think of it like making the inside of the sandwich extra creamy

Build the layers:

On four slices, start with half the cheddar, pile on that saucy chicken, add mozzarella if you're using it, and crown with the remaining cheddar

Close them up:

Place the remaining bread slices ranch side down so the dressing melts into the filling

Butter the outside:

Spread softened butter generously on both outer sides this is what creates that golden crust we're all here for

Grill to perfection:

Cook in a hot skillet over medium heat for 3 to 4 minutes per side, pressing gently with your spatula until golden brown and oozing

Finish and serve:

Slice diagonally, scatter those green onions on top, and get them to the table while they're still molten hot

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My dad tried these and declared they were better than the restaurant version he'd been ordering for years. He now requests them every time he visits, and I've learned to always double the ingredients because one sandwich is never enough.

Making It Your Own

Swap blue cheese dressing for ranch if you're that person who loves the funky tang with buffalo. Sometimes I add sliced jalapeños inside before grilling for anyone who likes to live dangerously. A smear of garlic butter on the outside instead of plain butter changes the whole game too.

Side Dish Magic

Celery sticks with extra ranch on the side aren't just garnish they cut through all that richness. A crisp green salad with vinaigrette balances the heavy, cheesy elements perfectly. Or lean into the indulgence and serve with potato chips for that ultimate comfort meal vibe.

Make Ahead Tips

You can mix the buffalo chicken ahead of time and keep it in the fridge for up to three days. The sandwiches are best cooked fresh, but having the filling ready means these come together in minutes on busy nights.

• Grate your own cheese instead of buying pre shredded it melts so much better
• If the chicken seems dry after tossing with sauce, add another teaspoon of melted butter
• Keep the heat at medium and be patient good things take time

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Hope these become a regular in your sandwich rotation like they have in mine.

Recipe FAQs

→ What type of bread works best?

Sourdough or hearty white bread slices hold up well to grilling and provide sturdy support for the generous filling. Sturdy bread prevents sogginess and ensures even crisping.

→ Can I make these ahead of time?

Assemble sandwiches up to 4 hours before cooking, wrap tightly in plastic, and refrigerate. Grill just before serving for optimal texture and melted cheese.

→ How can I reduce the spice level?

Use less buffalo sauce or mix it with an equal amount of melted butter. The ranch dressing and mozzarella also help balance the heat naturally.

→ What sides pair well?

Crisp celery sticks, carrot sticks, or a simple green salad complement the rich flavors. Coleslaw or potato salad also make satisfying accompaniments.

→ Can I use rotisserie chicken?

Yes, rotisserie chicken works perfectly and saves time. Simply shred about 2 cups of meat, discarding skin and bones, then toss with buffalo sauce.