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Servings 4 sandwiches


  • 2 cups cooked chicken chopped
  • 1/2 cup sour cream (or dairy-free sour cream) I used Green Valley lactose free
  • 1/2 cup cream cheese (or dairy-free cream cheese) I used Kite Hill's dairy-free
  • 1/2 cup buffalo sauce
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 slices sandwich bread I used Whole Food's sandwich bread (or gluten-free for a gluten free recipe)
  • 4 slices cheese (or non-dairy cheese) I used Daiya's sliced cheddar
  • butter or non-dairy butter I used original Earth Balance non-dairy


  1. In a small bowl, combine chopped chicken, sour cream, cream cheese, buffalo sauce, salt and pepper and mix.

  2. Evenly spread butter on the outsides of the bread. Add about 1/4 of the filling on the inside (non-buttered side) of half of the bread slices. Top with two slices of cheese and then the other piece of bread.

  3. Heat a non-stick pan on medium-low heat. Once warm, place sandwiches on the pan. Do not over crowd the pan.. if you can only do 1-2 at a time, do that! Also, I like to cover the pan with a top while cooking to help the cheese melt.

  4. Cook on each side until golden brown about 2-3 minutes each side. If you notice your bread is turning black turn the heat down to low--you want to have it on the pan long enough for the cheese to melt.

  5. If you're doing 1 or 2 at a time, once you take the finished ones off just cover them with some aluminum foil to keep them warm.

  6. Slice in half and enjoy!