Buffalo Chicken Panini Recipe

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Welcome the Flavors of Buffalo Chicken Panini Recipe

If you’re craving a sandwich that packs a punch with bold flavors and melty cheese, this Buffalo Chicken Panini Recipe is a total winner. I love how the tangy buffalo sauce pairs perfectly with creamy cheeses and crispy sourdough bread — it’s like a flavor party in every bite! It’s simple enough for a weeknight dinner but special enough to impress friends and family any day of the week.

This recipe comes together quickly, so when you’re short on time but want something bubbly, spicy, and satisfying, you’ll enjoy making these paninis. Plus, the crunch of fresh celery adds a refreshing coolness that balances the heat—trust me, it’s a game-changer. Ready to make your kitchen smell like a deli filled with golden crisp paninis? Let’s dive in!

Market Basket & Pantry Picks

Choosing fresh ingredients can really elevate your Buffalo Chicken Panini Recipe. Opt for freshly grilled or skillet-cooked chicken breasts—they’re juicy and tender, perfect for shredding. When selecting cheeses, I recommend Monterey Jack for its smooth melt or a sharp cheddar for a kicker. And don’t underestimate the power of crisp, fresh celery to brighten the sandwich.

• 2 boneless, skinless chicken breasts – fresh and plump for shredding
• ½ cup buffalo wing sauce – my favorite brand gives just the right spicy tang
• 2 oz cream cheese, softened – room temperature for easy spreading
• ½ cup shredded Monterey Jack or cheddar cheese – pick your melt-and-flavor fave
• ¼ cup crumbled blue cheese – optional but delivers that iconic tang
• 1 stalk celery, thinly sliced (about ½ cup) – crisp, fresh, and cool
• 8 slices sourdough bread – sturdy enough to hold all the yum
• 2 tbsp butter, softened – for that golden crisp crust

Cook Buffalo Chicken Panini Recipe Step by Step

Getting these paninis from kitchen to table is delightfully simple and satisfying. Follow these steps to build your perfect Buffalo Chicken Panini Recipe with pep and ease—you’ll smell that rich, bubbly cheese melting along with the spicy chicken in no time.

1. Cook and shred the chicken: Heat a skillet or grill over medium heat, then cook the chicken breasts until no longer pink inside (about 6–7 minutes per side). Let cool slightly, then shred or chop into bite-sized pieces for easy layering.
2. Toss in buffalo wing sauce: Place shredded chicken in a bowl, then pour buffalo sauce over it. Stir until every juicy piece is coated in that signature tangy heat.
3. Mix the cheesy spread: In a separate bowl, combine softened cream cheese with shredded Monterey Jack or cheddar, plus crumbled blue cheese. Stir until creamy and evenly blended—this luscious mix is what keeps your panini oh-so-melty.
4. Assemble your sandwiches: Spread the cheesy mixture evenly on one side of each sourdough slice. On four slices, layer a quarter of the buffalo chicken and a handful of sliced celery for crunch and freshness.
5. Top and prep for grilling: Place the remaining bread slices cheese-side down to close the sandwiches. Brush the outside of each sandwich generously with softened butter—it will crisp up the crust beautifully.
6. Grill ’em up: Preheat your panini press or grill pan over medium heat. Grill sandwiches for 3–4 minutes until the bread is golden crisp and the cheese inside is perfectly melted and bubbly.
7. Slice and serve: Cut each panini in half and serve immediately while everything is warm and melty. You’re just moments away from that addictive buffalo goodness!

Serving the Dish with Flair

Once your Buffalo Chicken Panini Recipe is grilled to bubbly perfection, it’s time to show it off. I love plating these warm, crispy sandwiches alongside fresh veggies or a simple green salad for balance. Maybe add a cup of creamy coleslaw or some crunchy kettle chips on the side for texture contrast. This sandwich is perfect for casual family suppers, game day spreads, or any time you want a cozy, flavorful meal that feels like a hug on a plate.

Fun Variations with Buffalo Chicken Panini Recipe

• Add sliced avocado or guacamole for a creamy, cooling contrast.
• Switch celery for crunchy pickles or pepperoncini for a tangier bite.
• Swap the blue cheese for feta for a milder, creamier cheese experience.
• Mix in a spoonful of honey with your buffalo sauce for a sweet-spicy flavor twist.
• Use grilled veggies like bell peppers or red onion to add depth and color.
• Try multigrain or rye bread instead of sourdough for different textures and tastes.

Make-Ahead & Storage Tips

• Refrigerate: Store assembled but ungrilled paninis wrapped in plastic wrap in the fridge for up to 24 hours. Then grill when ready.
• Freeze: Wrap grilled paninis individually in foil and freeze for up to 1 month. Reheat in an oven or toaster oven for best crispness.
• Reheat: Avoid the microwave if you want to keep that crispy bread—instead, warm sandwiches in a pan or oven at 350°F for about 10 minutes.

Buffalo Chicken Panini Recipe FAQs

• Can I use rotisserie chicken for this recipe? Absolutely! Using shredded rotisserie chicken tossed in buffalo sauce is a super quick shortcut and still delicious.
• What if I don’t like blue cheese? No worries! You can simply omit it or swap for extra cheddar or Monterey Jack for a milder cheese flavor.
• How do I get the panini bread extra crispy? Don’t skip the butter on the outside of the bread before grilling—it creates that golden, crispy crust you want.
• Can I make this spicy milder? Yes! Use less buffalo sauce or choose a milder wing sauce to tone down the heat without losing the tangy flavor.
• Is a panini press necessary? Not at all. You can grill these sandwiches in a skillet using a heavy pan on top to press them down—just cook a bit longer and flip carefully.

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