Buffalo Chicken Ranch Grilled Cheese

The first time I made this, it was snowing outside and I had leftover rotisserie chicken that needed rescuing. My roommate walked in and said the smell was aggressively good, which became the highest compliment in our apartment. Now its my go to when I want something that feels like comfort food but with a kick that wakes you up.

Last winter my cousin came over for what was supposed to be a quick lunch and ended up staying for three hours while we ate these standing at the counter. She still texts me every time she makes them herself, usually with a photo and something like emergency comfort food consumed.

Ingredients

• 2 cups cooked chicken breast, shredded: Rotisserie chicken works beautifully here, just shred it with forks or your fingers
• 1/3 cup buffalo sauce: Franks RedHot is the classic choice but use whatever hot sauce you actually like
• 1 tablespoon unsalted butter, melted: Mixing this with the sauce keeps the chicken from drying out
• 1 cup sharp cheddar cheese, grated: Grate it yourself for the best melt, pre shredded has anti caking agents
• 1/2 cup mozzarella cheese, grated: Totally optional but adds that cheese pull that makes people gasp
• 1/4 cup ranch dressing: Spread it thin or you will have a soggy sandwich situation
• 8 slices sourdough or hearty white bread: Something sturdy that can hold up to all these fillings
• 4 tablespoons unsalted butter, softened: This is what creates that golden crunch we are all here for
• 2 tablespoons chopped green onions: Fresh contrast on top makes everything look intentional

Instructions

Make the buffalo chicken filling:

Toss your shredded chicken with the buffalo sauce and melted butter until every piece is coated and glossy. Let it sit while you prep everything else so the flavors settle.

Prep your bread canvas:

Lay out all your bread slices and spread ranch on one side of each piece. Think thin layer, not thick smear, or you will have a sad soggy situation.

Build the first half:

On four ranch side up slices, sprinkle half your cheddar, then divide the chicken mixture evenly. Add mozzarella if you are feeling extra, then top with remaining cheddar.

Close the sandwich:

Top each pile with the remaining bread slices, ranch side facing down into the filling. Press down gently to help everything stick together.

Butter the exterior:

Spread softened butter on the outside of each sandwich, both top and bottom. Be generous but not insane about it.

Grill to perfection:

Cook in a hot skillet over medium heat for 3 to 4 minutes per side. Press gently with your spatula and flip when you see golden brown perfection happening.

Finish and serve:

Let them rest for just a minute so the cheese sets slightly, then slice diagonally because it looks fancy. Sprinkle with green onions if you want to pretend you plated something elegant.

Pin It

My dad claims he invented this combination in college though I suspect every hungry person with hot sauce and cheese has stumbled upon it independently. Still, watching him take that first bite and declare it better than any restaurant version made all the trial and error worth it.

Making It Your Own

I have tried blue cheese dressing instead of ranch and honestly, if you love that funky tang, go for it. Sometimes I add sliced jalapeños when I want to prove something to myself. The beauty here is that the framework works with whatever spicy creamy melty situation you crave.

The Bread Situation

Sourdough is my absolute favorite because the tang plays nicely with buffalo sauce and it creates such a satisfying crunch. But regular white bread works and honestly, when you are hungry and tired, any bread will do. Just avoid anything too thick or you will be chewing forever.

What To Serve Alongside

Celery sticks are the classic wing accompaniment and they actually work here too, cutting through all that richness. A simple green salad with vinegar dressing helps balance things out. Or just eat two sandwiches and call it a balanced meal.

• Celery sticks with extra ranch for dipping never hurt anyone
• Crisp kettle chips add another layer of crunch
• Cold beer or sparkling water is basically required

Pin It

Hope these bring you the same cozy comfort they have brought me on so many tired nights and hungry afternoons.

Recipe FAQs

→ What type of bread works best?

Sourdough or hearty white bread holds up well to grilling and provides a sturdy base for the generous filling. Thick-cut slices prevent sogginess.

→ Can I make this less spicy?

Reduce the buffalo sauce amount or choose a mild variety. The ranch dressing helps balance the heat naturally.

→ How do I prevent the bread from burning?

Cook over medium heat and flip frequently. Pressing gently ensures even melting without scorching the exterior.

→ Can I use rotisserie chicken?

Absolutely. Rotisserie chicken works perfectly and saves preparation time. Simply shred and mix with buffalo sauce.

→ What sides complement this sandwich?

Crisp celery sticks, a fresh green salad, or cup of tomato soup balance the richness and cool the palate.

→ How long can I store the leftovers?

Best enjoyed immediately while the cheese is melted and bread is crispy. Reheating may result in soggy texture.