Buffalo Chicken Caesar Grilled Cheese (Printable)

Spicy buffalo chicken meets creamy Caesar dressing in this indulgent grilled cheese with melty cheese and crispy golden 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 Make It:

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 slice of provolone.
04 - Close each sandwich with remaining bread slices, Caesar-dressed side facing inward. Spread softened butter on the exterior of each bread slice.
05 - Heat a large skillet or griddle over medium heat. Grill sandwiches for 3 to 4 minutes per side, applying gentle pressure, until bread is golden and cheese is completely melted.
06 - Remove from heat, allow to cool slightly, slice diagonally, and serve immediately. Drizzle with additional buffalo sauce if desired.

# Expert Advice:

01 -
  • The way the tangy Caesar cuts through the spicy heat creates this incredible balance that keeps you going back for bite after bite
  • Its essentially a deconstructed chicken wing transformed into the most comforting handheld meal imaginable
02 -
  • Medium low heat is your friend here, otherwise youll burn the bread before the cheese has a chance to melt completely
  • Dont skip buttering the bread all the way to the edges, or youll get those sad unbrowned corners
03 -
  • A cast iron skillet gives you the most even heating and best crust, but any heavy bottomed pan works wonderfully
  • Letting the chicken cool slightly before assembling prevents the cheese from melting too fast and making a mess
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