Buffalo Chicken Caesar Grilled Cheese (Printable Version)

Savory sandwich with buffalo chicken, Caesar dressing, and melted cheese on crispy grilled bread.

# What You'll Need:

→ 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

# How to Prepare:

01 - In a mixing bowl, combine shredded chicken with buffalo sauce and melted butter, tossing until evenly coated.
02 - Lay out all bread slices and spread Caesar dressing evenly on one side of each slice.
03 - On four bread slices, layer provolone cheese, buffalo chicken mixture, shredded lettuce, Parmesan cheese, and top with another provolone slice.
04 - Close each sandwich with remaining bread slices, Caesar dressing side facing inward. Spread softened butter on the outside of each slice.
05 - Heat a large skillet over medium heat. Grill sandwiches for 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is fully melted.
06 - Remove from heat, allow to cool briefly, slice diagonally, and serve immediately. Drizzle with additional buffalo sauce if desired.

# Expert Suggestions:

01 -
  • It transforms a simple grilled cheese into a complete, restaurant-worthy sandwich that tastes way more complicated than it actually is.
  • The buffalo chicken stays juicy and flavorful while the cheese gets melty and gooey in all the right ways.
  • You can have it ready in under 30 minutes, making it perfect for weeknight cravings or impressing friends without breaking a sweat.
02 -
  • Don't use bread that's too soft or thin, or it will fall apart under the weight of the fillings and the pressure of the spatula; this sandwich needs backbone.
  • Medium heat is your best friend here—go too hot and the outside burns before the cheese melts inside, go too low and you'll end up with a limp, soggy sandwich.
03 -
  • If you're making these for a crowd, prep all the sandwiches fully assembled before you start grilling, then work through them in batches; this keeps things efficient and everything comes together at roughly the same time.
  • The secret to preventing soggy bread is layering your cheese directly against the bread on both sides, which creates a moisture barrier that keeps the lettuce and sauce from seeping through.
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