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In a medium bowl, combine the shredded cooked chicken breast, buffalo sauce, melted butter, garlic powder, and onion powder. Mix thoroughly until the chicken is evenly coated.

Lay out the 8 slices of sourdough bread. Evenly spread the softened butter on one side of each bread slice. This will be the outside of your sandwich.

On the unbuttered side of 4 bread slices, layer 1/4 cup of shredded sharp cheddar cheese, followed by 1/4 cup of shredded Monterey Jack cheese. This will help create a good cheese base.

Divide the buffalo chicken mixture evenly among the 4 cheese-layered bread slices. Spread it out to the edges.

Sprinkle about 2 tablespoons of blue cheese crumbles over the buffalo chicken on each sandwich. Top with the remaining shredded cheddar and Monterey Jack cheese.

Place the remaining 4 buttered bread slices on top of the assembled sandwiches, butter-side facing outwards.

Heat a large skillet or electric griddle over medium heat. Once hot, carefully place the sandwiches in the skillet. Do not overcrowd; cook in batches if necessary.

Cook for 4 to 6 minutes per side, or until the bread is golden brown and crispy, and the cheese is completely melted and bubbly. You may need to adjust the heat to prevent burning.

Remove the grilled cheese sandwiches from the skillet. Let them rest for 1-2 minutes before slicing in half. Serve immediately.


In a medium bowl, combine the shredded cooked chicken breast, buffalo sauce, melted butter, garlic powder, and onion powder. Mix thoroughly until the chicken is evenly coated.

Lay out the 8 slices of sourdough bread. Evenly spread the softened butter on one side of each bread slice. This will be the outside of your sandwich.

On the unbuttered side of 4 bread slices, layer 1/4 cup of shredded sharp cheddar cheese, followed by 1/4 cup of shredded Monterey Jack cheese. This will help create a good cheese base.

Divide the buffalo chicken mixture evenly among the 4 cheese-layered bread slices. Spread it out to the edges.

Sprinkle about 2 tablespoons of blue cheese crumbles over the buffalo chicken on each sandwich. Top with the remaining shredded cheddar and Monterey Jack cheese.

Place the remaining 4 buttered bread slices on top of the assembled sandwiches, butter-side facing outwards.

Heat a large skillet or electric griddle over medium heat. Once hot, carefully place the sandwiches in the skillet. Do not overcrowd; cook in batches if necessary.

Cook for 4 to 6 minutes per side, or until the bread is golden brown and crispy, and the cheese is completely melted and bubbly. You may need to adjust the heat to prevent burning.

Remove the grilled cheese sandwiches from the skillet. Let them rest for 1-2 minutes before slicing in half. Serve immediately.
