Save The first time I made these was during a Sunday football game when my friends challenged me to combine wings and grilled cheese into something legendary. I was skeptical that Caesar dressing would play nice with buffalo sauce, but that first bite completely changed my mind. Now whenever that distinctive vinegar aroma hits the pan, everyone in my house knows exactly what's coming and starts gathering in the kitchen.
Last winter my roommate came home during a snowstorm carrying grocery bags, and we spent the afternoon experimenting with different cheese combinations. We discovered that provolone melts into this incredible stretchy blanket that holds everything together perfectly while Parmesan adds these salty little pockets of flavor throughout. Now snow days have become our official excuse to make a batch and watch movies until the fire goes out.
Ingredients
- 2 cups cooked chicken breast, shredded: Rotisserie chicken works beautifully here, or bake some breasts the night before and shred them while theyre still slightly warm
- 1/4 cup buffalo sauce: Franks RedHot is my go to, but whatever brand you love will work just fine
- 1 tablespoon unsalted butter, melted: This helps the sauce cling to every single shred of chicken
- 8 slices provolone or mozzarella cheese: Provolone gives you that mild buttery flavor, while mozzarella delivers maximum melt
- 1/2 cup grated Parmesan cheese: Use the good stuff freshly grated, not the shaker can stuff
- 1/4 cup Caesar dressing: Homemade is fantastic but store bought gets the job done perfectly
- 1 cup romaine lettuce, thinly shredded: Add this right before grilling so it stays crisp and fresh
- 8 slices sturdy country bread or sourdough: You need something substantial that wont turn into a soggy mess
- 2 tablespoons unsalted butter, softened: Spread this generously on the outside for that golden crispy crust
Instructions
- Coat the chicken:
- In a mixing bowl, toss that shredded chicken with the buffalo sauce and melted butter until every piece is evenly coated and looking gloriously orange
- Prep the bread:
- Lay out all your bread slices and spread a thin layer of Caesar dressing on what will be the inside of each sandwich
- Build your masterpiece:
- On four slices, layer provolone first, then that saucy buffalo chicken, followed by crisp lettuce and a sprinkle of Parmesan, then top with another slice of provolone to glue it all together
- Close them up:
- Place the remaining bread slices on top with Caesar facing inward, then spread softened butter on the outside of both sides
- Get that golden crust:
- Heat your skillet over medium heat and grill sandwiches for about 3 to 4 minutes per side, pressing gently with your spatula, until the bread is deep golden brown and cheese is oozing out the sides
- The moment of truth:
- Let them rest for just a minute so the cheese sets slightly, then slice diagonally and serve while still hot
Save My sister asked me to make these for her engagement party appetizer, and honestly, they disappeared faster than anything else on the table. People were literally grabbing them off the platter as I walked out of the kitchen, and now I'm officially the buffalo grilled cheese guy for every family gathering forever.
Making It Your Own
Sometimes I'll add thinly sliced red onion or cucumber ribbons for extra crunch and freshness. A handful of blue cheese crumbles sprinkled over the chicken takes it into wing territory, though that creates some serious flavor debates in my household about whether that's crossing the line.
The Perfect Sides
A light Caesar salad with extra dressing is classic, honestly I love how it echoes the flavors inside the sandwich. Hot pickle chips on the side cut through all that rich cheese and spice beautifully. And a cold lager or IPA isn't required but definitely recommended.
Make Ahead Magic
You can absolutely mix the buffalo chicken coating a day ahead and keep it refrigerated, which makes weeknight dinners feel almost too easy. The lettuce should be shredded right before assembling so it doesn't get weird and wimpy. And if you're making these for a crowd, bake them at 375F for about 10 minutes instead of frying individually, though you'll sacrifice that perfect crispy exterior.
- Wrap assembled sandwiches in foil and refrigerate for up to 4 hours before grilling
- Keep extra buffalo sauce warm for drizzling over the top
- Use a panini press if you want those gorgeous grill marks and even melting
Save There's something ridiculously satisfying about biting into that crunch and getting hit with all those flavors at once. Hope these become a staple in your kitchen too.
Recipe FAQs
- → What type of bread works best for this sandwich?
Sturdy country bread or sourdough works best because it can withstand grilling without falling apart. The texture should be firm enough to hold the filling while still toasting to a golden crisp on the outside.
- → Can I make this ahead of time?
You can prepare the buffalo chicken mixture and assemble the sandwiches a few hours ahead, then refrigerate them. However, grill them fresh just before serving for the best crispy texture and melted cheese.
- → What cheese alternatives work well here?
Provolone and mozzarella are recommended, but cheddar offers a sharper flavor profile. You can also try gruyere for a nuttier taste, or a combination of cheeses for added complexity.
- → How do I prevent the bread from burning while grilling?
Keep your skillet or griddle at medium heat rather than high. Grill for 3-4 minutes per side, pressing gently. If browning too quickly, lower the heat slightly. Butter spread on the outside helps control the toasting process.
- → Are there vegetarian options for this sandwich?
Substitute the chicken with crispy tofu or chickpeas tossed in buffalo sauce for a vegetarian version. The tangy sauce and melted cheese provide the same bold flavors and satisfying richness.
- → What should I serve alongside this sandwich?
A crisp lager beer complements the spicy buffalo flavors beautifully. For a lighter pairing, serve with a fresh Caesar salad or crispy potato chips and a cool beverage to balance the heat.