If you’re not eating buffalo chicken this weekend, what are you even doing?
Wing sauce should be a requirement. Whether you’re watching the game or just hiding under a blanket with snacks, buffalo flavor belongs on your plate. I’m definitely here for the food — all the dips, the grilled cheeses, the messy goodness.
Also: Rob Lowe in the DirecTV commercials? I crack up every time.
I’m obsessed with the buffalo combo — sometimes even without chicken — and this sandwich ticks every box: multiple cheeses, wing sauce blended with butter, and bright green onions. It sounds simple, but those elements together make a truly perfect buffalo bite.
I’ve had this recipe in my repertoire for a long time. I taught a grilled cheese class nearly a year ago and this sandwich was the crowd favorite that night. I shared photos back then but never posted the full recipe on the blog, beyond answering a few emails. So here it is at last.
The secret to my version is the mix of cheeses: fontina and white cheddar for melty richness, plus a punch of blue cheese (I like gorgonzola) stirred into shredded chicken with wing sauce, a touch of ranch, and melted butter. Green onions (or chives) and cilantro add freshness. It becomes a buffalo flavor explosion that’s irresistible.
For an even trashier, more indulgent take, I add a beer cheese fondue. I first used that fondue in another grilled cheese with pulled pork, and it’s pure decadence. The beer cheese brings an extra layer of melty, savory richness that pairs brilliantly with the tangy buffalo filling.
I always put cheese on both the top and bottom of the sandwich to act as “glue.” In this version I spoon some of the chicken mixture into the center, then ladle on the warm beer cheese, and finish with more grated fontina and cheddar before closing the sandwich. The result is gooey, saucy, crispy bread with perfectly melted cheese inside.
I briefly considered adding potato chips for extra crunch — it would have been a glorious mess. If you try it, send a photo. I’m here for all the junk-food creativity.
If you want more buffalo inspiration, I’ve shared plenty of buffalo wing–style recipes before: quick buffalo chicken French breads, buffalo chicken tacos, a 30-minute buffalo chicken soup, baked buffalo chicken pasta, crunchy buffalo chicken salads with bacon and spicy ranch, buffalo chicken enchiladas, creamy stovetop buffalo chicken shells and cheese, and even buffalo quinoa sliders with sweet corn. There’s also an all-time favorite buffalo chicken pizza in my cookbook, and crunchy buffalo oven fries that I once made three times in a single week (pregnancy cravings, I swear).
Who else has a buffalo problem? Raise your hand.
Buffalo Chicken Grilled Cheese
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Ingredients
- 2 cooked boneless, skinless chicken breasts, shredded
- ½ cup buffalo wing sauce, plus extra for drizzling
- 2 tablespoons ranch dressing
- 2 tablespoons unsalted butter, melted
- 4 green onions, sliced
- 4 ounces gorgonzola cheese, crumbled
- 8 ounces fontina cheese, freshly grated
- 4 ounces white cheddar cheese, freshly grated
- 8 slices sourdough or pretzel bread
- softened butter for spreading
- beer cheese
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2/3 cup beer
- 1/3 cup milk
- 6 ounces freshly grated white cheddar cheese
Instructions
beer cheese
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To make the beer cheese sauce, heat a small saucepan over medium heat and add the butter. Once sizzling, whisk in the flour and cook 1–2 minutes until golden and fragrant. Slowly add the beer and milk while whisking, then reduce heat to low and stir in the grated cheddar until melted and smooth. Keep warm while you assemble the sandwiches.
sandwiches
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In a bowl, combine the shredded chicken, wing sauce, ranch dressing, melted butter, sliced green onions, and crumbled gorgonzola. Stir to combine.
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Heat a large skillet or griddle over medium heat. Spread softened butter on the outside of each bread slice. Place a slice butter-side down in the skillet, add a generous handful of fontina and cheddar, then top with one-quarter of the chicken mixture and a few spoonfuls of beer cheese. Add more grated fontina and cheddar, then top with the second slice of bread, butter-side up. Cook until golden brown and the cheese is melted, about 4–5 minutes per side. Serve immediately.
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