Buffalo Chicken Grilled Cheese Recipe
Prep Time:
20 minutes
Cook Time:
20 minutes
Servings:
Ingredients
  • ½ cup (1 stick) unsalted butter, softened and divided
  • ¼ cup hot sauce (like Franks Hot Sauce)
  • 1 clove of garlic, peeled and minced
  • 2 teaspoons Worcestershire sauce
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 ½ tablespoons dill pickle brine
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon dried parsley
  • ⅛ teaspoon dried dill
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  • 8 thick slices sourdough or Texas toast
  • 16 ounces sliced or grated cheddar cheese
  • 1 ½ pounds cooked breaded chicken tenders, sliced
  • ½ cup blue cheese crumbles
  • ½ cup thinly sliced red onion
  • 2 tablespoons chopped fresh chives
Directions
  1. To make the Buffalo sauce, melt ¼ cup (half stick) of butter in a small saucepan over medium heat.
  2. Once the butter is melted, add the hot sauce, garlic, and Worcestershire sauce to the saucepan. Whisk to combine and bring to a low simmer.
  3. Cook for 5 minutes, whisking frequently, until fragrant. Remove the sauce from the heat and set it aside.
  4. To make the ranch dressing, place the mayonnaise, sour cream, pickle brine, garlic powder, onion powder, parsley, dill, salt, and pepper in a medium bowl.
  5. Whisk to combine the dressing and refrigerate until ready to use.
  6. Spread one side of the bread slices with the remaining ¼ cup of softened butter and place them on a large sheet of wax paper.
  7. Flip the bread slices over (butter-side down) and spread them with the ranch dressing, about 1 ½ tablespoons per slice.
  8. Divide half of the cheese between 4 bread slices, spreading it out evenly.
  9. Top the cheese with the chicken tender slices.
  10. Drizzle the chicken slices with Buffalo sauce, about 1-2 tablespoons per sandwich.
  11. Top the chicken with blue cheese crumbles, sliced onion, and chives.
  12. Add the remaining cheddar slices and cap the sandwiches with the remaining bread slices, ranch-side down.
  13. Heat a large nonstick skillet or griddle over medium heat.
  14. Once hot, working in batches as necessary, toast the sandwiches until golden and melty, about 2 to 3 minutes per side.
  15. Remove from the skillet, slice, and serve.