Buffalo Chicken Caesar Grilled Cheese

The idea came to me during a football watch party when someone brought buffalo wings and another guest showed up with a Caesar salad. I watched my friend awkwardly juggle both plates, dripping wing sauce onto his romaine, and thought there has to be a better way. That night in my tiny apartment kitchen, I started experimenting with combining these flavors into something handheld. The first attempt was messy, but the flavor was undeniable.

I made these for my husband when he came home exhausted from a 12 hour shift. He took one bite, closed his eyes, and actually said this is what Ive needed all week. Now theyre his go to request for Sunday lunch while we watch football.

Ingredients

• 2 cups cooked chicken breast, shredded: Rotisserie chicken works beautifully here, or use leftovers from a roasted bird
• 1/4 cup buffalo sauce: Franks RedHot is my standby, but use your favorite brand and adjust for heat preference
• 1 tablespoon unsalted butter, melted: This helps the sauce cling to the chicken and adds richness
• 8 slices provolone or mozzarella cheese: Provolone melts beautifully and adds a mild tang that complements the buffalo
• 1/2 cup grated Parmesan cheese: Freshly grated makes all the difference for that salty, nutty finish
• 1/4 cup Caesar dressing: Homemade or store bought works, just make sure its creamy and well seasoned
• 1 cup romaine lettuce, thinly shredded: Adds the essential crunch and keeps things from feeling too heavy
• 8 slices sturdy country bread or sourdough: You need bread that can hold up to all these fillings without getting soggy
• 2 tablespoons unsalted butter, softened: For getting that perfectly golden, crispy exterior

Instructions

Coat the chicken:

In a mixing bowl, combine the shredded chicken, buffalo sauce, and melted butter until every piece is evenly coated and reddish orange

Prep the bread:

Lay out all bread slices and spread Caesar dressing on one side of each slice, going all the way to the edges

Build the sandwiches:

On four slices, layer provolone, buffalo chicken, lettuce, Parmesan, then another slice of provolone before topping with remaining bread, dressing side facing inward

Butter the exterior:

Spread softened butter generously on the outside of each sandwich, covering every inch for even golden browning

Grill to perfection:

Cook in a heated skillet over medium heat for 3 to 4 minutes per side, pressing gently with your spatula until the cheese melts and bread turns golden brown

Finish and serve:

Let the sandwiches rest for about 2 minutes so the cheese sets slightly, then slice diagonally and serve with extra buffalo sauce on the side

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My roommate walked in while I was photographing these and immediately demanded one for herself. Now she texts me every time she sees buffalo wings at a restaurant, saying they dont compare to this sandwich version.

Choosing the Right Bread

I learned the hard way that standard sandwich bread turns to mush with all these ingredients. A sturdy country loaf with a good crust structure holds everything together beautifully. Sourdough adds a subtle tang that plays well with the Caesar, while a thick cut Texas toast works if you want something extra indulgent.

Perfecting the Buffalo Balance

The ratio of sauce to chicken matters tremendously. Too much sauce and your bread gets soggy, too little and you miss that signature kick. Start with less than you think you need and add more gradually. The butter in the coating mixture helps distribute the heat evenly while preventing the chicken from drying out.

Make Ahead Strategy

You can prep the buffalo chicken mixture up to two days in advance and store it in the refrigerator. The flavors actually meld and improve overnight. Just bring it to room temperature before assembling your sandwiches for even melting.

• Shred the lettuce and store it separately with a paper towel to absorb excess moisture
• Butter your bread slices in advance and stack them between wax paper for quick assembly
• Keep extra buffalo sauce warm for serving alongside the finished sandwiches

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Theres something deeply satisfying about biting through crispy buttery bread into spicy, creamy, crunchy perfection. This is the kind of sandwich that makes people pause mid conversation and really focus on whats in front of them.

Recipe FAQs

→ Can I prepare the buffalo chicken filling in advance?

Yes, you can toss the shredded chicken with buffalo sauce and butter up to 24 hours ahead. Store it in an airtight container in the refrigerator. Simply reheat gently before assembling your sandwiches, or use it cold if you prefer.

→ What bread works best for this sandwich?

Sturdy country bread or sourdough are ideal because they hold up to the moisture from the filling and the heat from grilling without becoming soggy. Avoid thin sandwich bread, which will tear easily when grilling.

→ How do I prevent the cheese from leaking out while grilling?

Layer the provolone cheese on the bread first, then add the buffalo chicken and lettuce in the center. Top with another slice of provolone before closing. Press gently while grilling rather than firmly to keep filling contained.

→ Can I make this vegetarian or vegan?

For vegetarian, substitute the chicken with crispy fried cauliflower or sautéed mushrooms tossed in buffalo sauce. For vegan, use plant-based cheese and butter, and ensure your Caesar dressing is egg-free.

→ What temperature should the skillet be for grilling?

Medium heat is ideal—around 350-375°F if using a griddle. Medium heat allows the bread to toast and the cheese to melt evenly without the outside burning before the inside cooks through.

→ Can I use store-bought rotisserie chicken?

Absolutely. Shredded rotisserie chicken is a convenient substitute for cooked chicken breast. It adds extra flavor and moisture, making the filling even more delicious.