Buffalo Chicken Grilled Cheese: Crispy outside, melty spicy filling

This Buffalo Chicken Grilled Cheese compresses familiar game-day flavors into a single, easy sandwich. The recipe relies on cooked chicken warmed and tossed in Buffalo sauce, mayonnaise spread on the outside of the bread to promote even browning, and American cheese to melt and bind the filling. The result is crispy outside, hot and melty inside.

• Cooked chicken: The recipe uses rotisserie chicken for convenience and portion control (about one cup is mentioned). Dice for a chunkier texture or shred for a finer filling.
• Bread: Choose a sturdy slice — sourdough is the author's go-to. Thin, flimsy slices will make the sandwich harder to flip and more likely to leak.
• Mayonnaise: Spread a thin, even layer on both sides of each bread slice. This produces a golden, crisp exterior and helps prevent soggy bread where the sauce touches the crust.
• Cheese: American cheese is recommended because it melts quickly and acts as glue around the chicken and sauce.

1. 1Warm the cooked chicken, then toss it with Buffalo sauce so the filling is hot before assembling. Hot filling shortens the time needed to melt the cheese and reduces the chance of burning the bread while the middle warms.

1. 1Layer cheese on both sides of the chicken filling so the melted cheese surrounds the saucy chicken and stabilizes the sandwich.
2. 2Preheat a skillet over medium for about 2–3 minutes. Cook the sandwich roughly two minutes per side. Adjust heat down if the bread is browning too fast, or cook a touch longer if your stovetop runs cool.

The sandwich is filling on its own, but you can stretch it or balance the heat with simple sides. Good pairings listed by the author: potato chips and blue cheese dressing for dipping, celery and carrot sticks, oven-baked steak fries to scoop up extra filling, or a cold creamy coleslaw. For parties or game-day service, cut sandwiches into smaller portions and serve with a bowl of blue cheese dressing or ranch.

The article lists a total recipe cost of $3.17. All recipes in the source are tested in the Nashville Test Kitchen for clarity and repeatability.

• Keep the mayo thin and spread to the edge for even crisping without excess grease.
• Put cheese on both sides so the melted cheese contains the sauce and helps prevent sogginess when sliced.

The filling is intentionally kept simple: the author avoids mixing in cream cheese or dressing so the Buffalo sauce remains the prominent flavor. Creaminess for dipping is saved for a separate sauce like blue cheese or ranch.