Buffalo Chicken Caesar Grilled Cheese

My college roommate used to make these on Sunday nights during football season, and the entire dorm would somehow gravitate toward our room. The smell of butter melting into sourdough mixed with that distinctive buffalo sauce tang was basically dinner bell magic. Years later, I still make them when I need serious comfort food, though now I can actually afford decent provolone instead of whatever cheese was on sale that week.

Last winter during a snowstorm, I made a batch for my neighbors who were stuck at home with a sick kid. They texted me two days later saying these sandwiches were the only thing their son would eat, and could I please bring more. Now its my go to for bringing dinner to anyone who needs a pick me up.

Ingredients

• 2 cups cooked chicken breast, shredded: Rotisserie chicken works beautifully here, or use leftover grilled breasts
• 1/4 cup buffalo sauce: Franks RedHot is the gold standard but any Louisiana style sauce will do the job
• 1 tablespoon unsalted butter, melted: Tossing the chicken in melted butter helps the sauce cling better and adds richness
• 8 slices provolone or mozzarella cheese: Provolone gives you that nice tangy bite while mozzarella is all about the cheese pull
• 1/2 cup grated Parmesan cheese: Sprinkled inside for that salty Caesar punch
• 1/4 cup Caesar dressing: Homemade is amazing but store bought works perfectly fine
• 1 cup romaine lettuce, thinly shredded: Adds the crunch that makes this feel like an actual salad sandwich
• 8 slices sturdy country bread or sourdough: Flimsy white bread will disintegrate, you need something substantial
• 2 tablespoons unsalted butter, softened: Spread this on the exterior for that golden grilled cheese crust

Instructions

Prep the buffalo chicken:

Combine shredded chicken with buffalo sauce and melted butter until every piece is coated and glossy. The butter is not optional here, it makes all the difference.

Get your assembly line ready:

Lay out all bread slices and spread Caesar dressing on one side of each. Trust me, do this step before you start layering or you will be reaching back and forth like crazy.

Build the first layer:

On four bread slices, place provolone first, then pile on that saucy chicken mixture. The cheese against the bread helps keep everything from sliding out when you take a bite.

Add the crunch factor:

Scatter shredded lettuce over the chicken, then sprinkle with Parmesan. Top with another slice of provolone to act as a barrier between the wet ingredients and the top bread.

Close it up:

Place remaining bread slices on top, Caesar dressing side facing inward. Spread softened butter on the outside of both sides of each sandwich, being generous but not疯狂.

Get your skillet ready:

Heat a large skillet or griddle over medium heat. You want it hot enough to sizzle when the butter hits, not so hot that the bread burns before the cheese melts.

Grill to perfection:

Cook sandwiches for 3 to 4 minutes per side, pressing down gently with your spatula. You are looking for deep golden brown and cheese that is oozing out the sides slightly.

The final touch:

Let them rest for just a minute so you do not burn your tongue, then slice diagonally. Drizzle with extra buffalo sauce if you are feeling brave.

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My husband claimed he did not like Caesar dressing until he tried these sandwiches. Now he requests them at least twice a month and has started suggesting increasingly wild variations, none of which I have tried because why mess with perfection.

Making Ahead

You can toss the chicken with the buffalo sauce up to two days ahead and store it in the refrigerator. The flavors actually develop more over time, so this is a great meal prep step. Just bring it to room temperature before assembling the sandwiches.

Cheese Selection

While provolone is traditional, pepper jack adds another layer of heat if you are feeling adventurous. For a milder version that kids will love, stick with mozzarella and maybe reduce the buffalo sauce slightly. The key is using a cheese that melts well.

Side Dish Ideas

These sandwiches are pretty rich on their own, so keep sides simple and crisp. A handful of potato chips or a small cup of tomato soup is usually plenty. If you want to go all out, some roasted vegetables on the side balance out the indulgence.

• A light green salad with vinaigrette cuts through the richness
• Sweet potato fries pair surprisingly well with the buffalo flavors
• Keep extra napkins nearby, these are gloriously messy

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There is something deeply satisfying about a sandwich that combines everything you love about two different dishes into one handheld package. Enjoy every messy, wonderful bite.

Recipe FAQs

→ What type of bread works best?

Sturdy country bread or sourdough holds up well to the hearty fillings and grilling process without getting soggy.

→ Can I use rotisserie chicken?

Absolutely. Rotisserie chicken saves time and adds great flavor. Just shred it and toss with the buffalo sauce.

→ How spicy is this sandwich?

The heat level depends on your buffalo sauce choice. Start with mild and add extra sauce if you prefer more kick.

→ Can I make these ahead?

Assemble sandwiches up to 4 hours ahead and refrigerate. Grill just before serving for the crispiest results.

→ What cheese alternatives work?

Sharp cheddar, pepper jack for extra heat, or Swiss all pair beautifully with the buffalo chicken flavors.