Buffalo Chicken Caesar Grilled Cheese (Print)

Spicy buffalo chicken meets creamy Caesar dressing in this bold, melty grilled cheese sandwich. Perfect for lunch or dinner.

# Components:

→ Buffalo Chicken

01 - 2 cups cooked chicken breast, shredded
02 - 1/4 cup buffalo sauce, plus extra for drizzling
03 - 1 tablespoon unsalted butter, melted

→ Cheese

04 - 8 slices provolone or mozzarella cheese
05 - 1/2 cup grated Parmesan cheese

→ Caesar Layer

06 - 1/4 cup Caesar dressing
07 - 1 cup romaine lettuce, thinly shredded

→ Bread

08 - 8 slices sturdy country bread or sourdough
09 - 2 tablespoons unsalted butter, softened

# Directions:

01 - In a mixing bowl, combine shredded chicken breast with buffalo sauce and melted butter, tossing until evenly coated throughout.
02 - Lay out all bread slices and spread Caesar dressing evenly on one side of each slice.
03 - On four bread slices, layer in order: provolone cheese, buffalo chicken mixture, shredded romaine lettuce, Parmesan cheese sprinkle, and top with another provolone slice.
04 - Close each sandwich with remaining bread slices, placing Caesar-dressed side inward. Spread softened butter on the outside surface of each bread slice.
05 - Heat a large skillet or griddle over medium heat. Grill sandwiches 3 to 4 minutes per side, applying gentle pressure, until bread achieves golden color and cheese melts completely.
06 - Remove sandwiches from heat, allow brief cooling, slice diagonally, and serve immediately. Drizzle with additional buffalo sauce if desired.

# Chef Secrets:

01 -
  • It takes leftover chicken or rotisserie scraps and turns them into something people actually get excited about.
  • The Caesar dressing does double duty, adding tang and keeping the buffalo heat from taking over completely.
  • You get crispy bread, gooey cheese, and that spicy-creamy contrast all in one bite.
  • It comes together faster than ordering takeout and tastes way better than anything delivery could bring.
02 -
  • If your skillet is too hot, the bread will burn before the cheese melts, so keep it at medium and be patient.
  • Pressing the sandwich too hard with your spatula squeezes out the filling and makes a mess, a gentle press is all you need.
  • Let the butter soften completely before spreading, cold butter tears the bread and leaves bare patches that will not crisp up.
03 -
  • Use a cast iron skillet if you have one, it holds heat evenly and gives you the crispiest crust without burning.
  • If you are making multiple sandwiches, keep the finished ones warm in a low oven while you finish grilling the rest.
  • Day-old sourdough actually works better than fresh because it has less moisture and crisps up faster without getting soggy in the middle.
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