Buffalo Chicken Melt Recipe

Warm the sauce and combine

In a medium skillet over medium heat, melt 2 tablespoons butter. Add minced garlic and cook 30 seconds until fragrant.

Stir in 1/2 cup buffalo hot sauce and bring to a gentle simmer for 1 minute to warm and slightly reduce.

Add 2 cups shredded cooked chicken to the skillet, toss to coat thoroughly in the sauce, and cook 2–3 minutes until heated through. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and stir in 2 tablespoons sliced green onion. If using diced celery, fold in now.

In a medium bowl combine the four-cheese blend: 1/2 cup cheddar, 1/2 cup monterey jack, 1/2 cup provolone, and 1/2 cup mozzarella. Mix gently so cheeses are evenly distributed.

Crumble 1/2 cup blue cheese and set aside for sprinkling into the sandwich (use less or more to taste).

Heat a large skillet or griddle over medium-low to medium heat (you want it hot enough to melt cheese without burning bread).

Butter one side of each of the 8 bread slices with the 3 tablespoons softened butter (about 3/4 tablespoon per slice). For a tangier sandwich, spread about 1 tablespoon total of ranch or blue cheese dressing on the unbuttered side of 4 slices before assembling.

Assemble 4 sandwiches: On the unbuttered side of 4 bread slices (or the slice with dressing), divide the buffalo chicken evenly (about 1/2 cup per sandwich). Top each with roughly 1 cup of the four-cheese blend (evenly distributed) and then sprinkle about 2 tablespoons of crumbled blue cheese on top of the shredded cheese.

Top each with the remaining bread slice, buttered side out. Press gently to compact the filling slightly.

Grill the melts

Place sandwiches in the preheated skillet. Cook 3–4 minutes per side, pressing occasionally with a spatula, until bread is golden brown and cheese is melted. If bread is browning too quickly before cheese melts, reduce heat to low and cover skillet with a lid for 1–2 minutes to trap heat and promote melting.

Transfer sandwiches to a cutting board and let rest 1 minute. Slice each sandwich in half on a diagonal and serve immediately with extra ranch or blue cheese dressing and celery sticks if desired.