Save to Pinterest The smell of buffalo sauce hitting warm chicken still takes me back to late nights at my first apartment, trying to recreate restaurant wings with whatever I had in the fridge. This grilled cheese started as one of those happy accidents when I had leftover takeout chicken and half a loaf of sourdough. Now it's the sandwich that disappears fastest whenever friends come over for game day.
I made these for my brother who claims he doesn't like fancy grilled cheese, and he went back for seconds without saying a word. The way the provolone gets all gooey and holds everything together is just magic.
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Ingredients
- 2 cups cooked chicken breast, shredded: Rotisserie chicken works perfectly here, or use leftover grilled chicken breasts
- 1/4 cup buffalo sauce: Frank's RedHot is my go-to, but whatever brand you love will work its magic
- 1 tablespoon unsalted butter, melted: This helps the sauce cling to every shred of chicken
- 8 slices provolone or mozzarella cheese: Provolone adds that perfect mild tang that plays so well with buffalo
- 1/2 cup grated Parmesan cheese: The salty sprinkle that makes everything better
- 1/4 cup Caesar dressing: Homemade or store-bought, just make sure it's creamy and well-seasoned
- 1 cup romaine lettuce, thinly shredded: Adds that necessary crunch and keeps the sandwich from feeling too heavy
- 8 slices sturdy country bread or sourdough: Something that can hold up to all these layers without getting soggy
- 2 tablespoons unsalted butter, softened: For that golden exterior that makes grilled cheese irresistible
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Instructions
- Coat the chicken in buffalo sauce:
- Toss the shredded chicken with buffalo sauce and melted butter until every piece is evenly coated and looking deliciously orange.
- Prep the bread:
- Lay out all your bread slices and spread Caesar dressing on one side of each slice like you're making the best sandwich of your life.
- Build the layers:
- On four slices, layer provolone first, then that saucy chicken, a handful of shredded lettuce, and a generous sprinkle of Parmesan.
- Add more cheese and close it up:
- Top each stack with another slice of provolone, then cap with the remaining bread slices, Caesar dressing facing inward.
- Butter the exterior:
- Spread softened butter on the outside of each sandwich so every square inch will get perfectly golden and crispy.
- Grill to perfection:
- Cook them in a hot skillet for 3 to 4 minutes per side, pressing gently with your spatula, until the bread is golden brown and the cheese is completely melted.
Save to Pinterest My friend Sarah took one bite and immediately asked for the recipe, then made them for her family the next weekend. Something about this combination just hits different.
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The Bread Choice Matters
After testing this with white bread, sourdough, and country loaf, sourdough wins every single time. Its tangy flavor and sturdy structure hold up beautifully to all those saucy, cheesy layers without falling apart.
Make It Spicy Or Mild
You control the heat here. I've made this for kids with just a tablespoon of buffalo sauce mixed with melted butter, and for spice lovers who double the sauce. The beauty is that the Caesar and cheese balance whatever heat level you choose.
Perfect Pairings
A cold beer is practically mandatory, but I've also served this alongside a simple cucumber salad when I want something lighter than chips. The cool crunch cuts through all that rich, spicy goodness perfectly.
- Keep extra buffalo sauce at the table for dipping
- A light coleslaw on the side makes this feel like a complete meal
- These reheat surprisingly well in a toaster oven if you have leftovers
Save to Pinterest Hope this becomes your go-to comfort food too. Enjoy!
Recipe FAQs
- → Can I make this with chicken breast instead of pre-cooked chicken?
Yes, you can use raw chicken breast. Season and cook it in a skillet until golden and cooked through (about 6-8 minutes), then shred and proceed with tossing in buffalo sauce. This adds about 10-15 minutes to your total prep time.
- → What bread works best for this sandwich?
Sturdy country bread or sourdough are ideal because they hold up well to grilling and the moisture from the toppings. Avoid soft white bread, which may become soggy. Focaccia or ciabatta are excellent alternatives.
- → How do I prevent the cheese from leaking out while grilling?
Don't overstuff the sandwich and ensure your filling layers are even. Place cheese on the outside edges as a seal, and press gently while grilling rather than aggressively. Medium heat allows the cheese to melt gradually without the bread burning too quickly.
- → Can I prepare these sandwiches in advance?
Yes, you can assemble them 1-2 hours ahead and refrigerate. Bring them to room temperature for 10 minutes before grilling. This also allows the flavors to meld slightly. Don't butter the outside until right before grilling to prevent sogginess.
- → What's a good side to serve with this sandwich?
A fresh Caesar salad complements the flavors beautifully. Alternatively, serve with crispy fries, coleslaw, or a light green salad. A crisp lager or light beer pairs wonderfully with the spicy buffalo and rich cheese elements.
- → How can I make this gluten-free?
Use gluten-free bread that's sturdy enough for grilling, such as sourdough-style or multigrain gluten-free options. Many brands are now designed to handle grilling without falling apart. Ensure your buffalo sauce and Caesar dressing are certified gluten-free.
