Pin it My roommate in college used to make these on Sunday afternoons during football season, and the smell would draw half the dorm to our tiny kitchen. I never understood the appeal until I took my first bite and realized buffalo sauce and Caesar dressing were actually meant to be together. Now it is the first thing I crave when the weather turns cool and I want something indulgent but still familiar.
Last winter I made a batch for my brother who swore he hated grilled cheese sandwiches. He watched me assemble them with so much skepticism and then proceeded to eat three in one sitting. Now he texts me every few weeks asking if I have plans to come over and cook dinner.
Ingredients
- 2 cups cooked chicken breast, shredded: Rotisserie chicken works beautifully here and saves so much time on busy nights
- 1/4 cup buffalo sauce: Frank is my go to but use whatever brand you keep in your fridge for consistent heat
- 1 tablespoon unsalted butter, melted: Tossing the hot chicken with melted butter before adding the sauce helps the seasoning cling to every shred
- 8 slices provolone or mozzarella cheese: Provolone melts beautifully and adds just enough funk but mozzarella gives you that classic cheese pull
- 1/2 cup grated Parmesan cheese: Freshly grated makes such a difference here and adds a salty punch that ties everything together
- 1/4 cup Caesar dressing: Homemade is incredible but store bought works perfectly when you need dinner in twenty minutes
- 1 cup romaine lettuce, thinly shredded: The crunch is essential and keeps the sandwich from feeling too heavy or rich
- 8 slices sturdy country bread or sourdough: Something with structure that will not get soggy when you pile on all these layers
- 2 tablespoons unsalted butter, softened: Spread this generously on the outside for that golden shatteringly crisp exterior we all want
Instructions
- Season the chicken:
- toss the shredded chicken with buffalo sauce and melted butter until every piece is coated and smelling spicy.
- Prep the bread:
- Lay out all your bread slices and spread Caesar dressing on one side of each piece.
- Build the sandwiches:
- On four slices layer provolone then buffalo chicken then lettuce and a sprinkle of Parmesan and top with another slice of cheese.
- Close and butter:
- Top each sandwich with the remaining bread slices dressing side toward the filling and spread softened butter on the outside of both sides.
- Grill to perfection:
- Cook in a hot skillet over medium heat for about 4 minutes per side pressing gently until golden and melty.
- Serve immediately:
- Let them rest just long enough to handle then slice diagonally and drizzle with extra buffalo sauce if you are feeling brave.
Pin it These have become my go to when friends come over for casual weeknight dinners and I do not want to spend hours cooking. Everyone gathers around the stove watching and waiting their turn and inevitably someone starts suggesting crazy variations.
Making It Your Own
Sometimes I add sliced red onions or celery for extra crunch and a fresh element that brightens up all that richness. Cheddar works beautifully in place of provolone if you want something sharper and more assertive.
What To Serve Alongside
A cold crisp lager or even a light beer cocktail cuts through the richness perfectly. You could also serve a simple side salad with extra Caesar dressing but honestly these are substantial enough to stand on their own.
Make Ahead Strategy
The chicken mixture can be tossed together up to two days in advance and kept in the refrigerator. Just bring it to room temperature before assembling so it heats through evenly and melts the cheese properly.
- Keep the lettuce separate until the last minute or it will wilt and lose that essential crunch
- Grill all the sandwiches at once on a large griddle if you are feeding a crowd
- Wrap cooked sandwiches in foil and keep them warm in a low oven until everyone is ready to eat
Pin it There is something so satisfying about taking that first bite and getting all the layers at once the crunch the heat the creaminess. I hope these become a regular in your rotation too.
Recipe FAQs
- → What type of bread works best for this sandwich?
Sturdy country bread or sourdough are ideal choices as they hold up well to grilling and won't fall apart when pressed. They also develop a nice crispy exterior while staying soft inside.
- → Can I prepare the buffalo chicken mixture ahead of time?
Yes, you can prepare the buffalo chicken mixture up to 2 hours in advance and store it in the refrigerator. Warm it gently before assembling the sandwiches for better flavor distribution.
- → What cheese alternatives work if I don't have provolone?
Cheddar offers a sharper flavor, while mozzarella provides creaminess. Swiss cheese adds a subtle nuttiness. Choose based on your preference for intensity and melting quality.
- → How can I make this sandwich spicier?
Increase the buffalo sauce amount, add jalapeño slices to the filling, or use hot sauce instead of regular buffalo sauce. You can also sprinkle cayenne pepper on the chicken mixture.
- → What temperature should the skillet be for grilling?
Medium heat is optimal. This allows the bread to toast golden brown without burning while giving the cheese adequate time to melt completely before the bread gets too dark.
- → Are there vegetarian options for this sandwich?
Substitute the chicken with crispy fried cauliflower florets or chickpeas tossed in buffalo sauce for a vegetarian version that maintains the signature spicy-tangy flavor profile.