Pin The smell of buffalo sauce sizzling in butter hit me before I even opened the fridge, a leftover wing night that needed saving. I had chicken, I had bread, and somewhere in the back of my mind I remembered how Caesar dressing cools down heat better than ranch ever could. What started as fridge rummaging turned into one of those sandwiches you make twice in the same week. My roommate walked in mid-flip, took one look at the golden bread and melting cheese, and said nothing, just grabbed a plate.
I made this for a group of friends during a playoff game, and it disappeared so fast I barely got a second half. Someone asked if I catered it, which made me laugh because I was still in sweatpants with buffalo sauce on my sleeve. The trick was keeping the skillet hot enough to crisp the bread without burning it while the cheese melted through. By halftime, I was back in the kitchen making another round, and nobody complained about missing the commercials.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken works beautifully here and saves you from boiling and shredding, just pull it apart with your hands and toss it in the sauce.
- Buffalo sauce: Franks RedHot is my go-to, but any vinegar-based hot sauce with butter mixed in will give you that classic buffalo tang without being too sweet.
- Unsalted butter, melted: This binds the buffalo sauce to the chicken and keeps it from sliding out of the sandwich when you bite in.
- Provolone or mozzarella cheese: Provolone has a slight sharpness that plays well with the heat, but mozzarella melts smoother if you want that cheese pull moment.
- Grated Parmesan cheese: A little sprinkle adds a salty, nutty layer that reminds you this is Caesar-inspired, not just buffalo chicken on bread.
- Caesar dressing: Use the good stuff, creamy and garlicky, because it holds the whole sandwich together and cools down the spice.
- Romaine lettuce, thinly shredded: Adds crunch and freshness, and if you slice it thin enough it stays tucked in and does not fall out when you flip the sandwich.
- Sturdy country bread or sourdough: You need bread that can handle the weight and moisture without turning soggy, sourdough crisps up like a dream and holds its shape.
- Unsalted butter, softened: Spreading soft butter on the outside instead of melting it in the pan gives you even browning and that perfect golden crust.
Instructions
- Coat the Chicken:
- Toss your shredded chicken with buffalo sauce and melted butter in a bowl until every piece is slicked and sticky. This step makes sure the heat distributes evenly and the chicken does not dry out on the griddle.
- Prep the Bread:
- Lay out all eight slices and spread Caesar dressing on one side of each, edge to edge so every bite gets that creamy tang. Do not skip the corners or you will end up with dry spots.
- Layer the Fillings:
- Start with a slice of provolone on four pieces of bread, then pile on the buffalo chicken, a handful of shredded lettuce, and a generous sprinkle of Parmesan. Top with another slice of provolone to lock everything in before closing with the second bread slice, dressing side down.
- Butter the Outsides:
- Spread softened butter on the top and bottom of each sandwich, making sure you cover the whole surface. This is what gives you that crispy, golden crust that crunches when you bite in.
- Grill Until Golden:
- Heat your skillet over medium and lay the sandwiches down gently, pressing them just enough to help the cheese melt without squishing out the filling. Flip after three to four minutes when the bottom is deep golden and the cheese starts to ooze, then repeat on the other side.
- Rest and Serve:
- Pull them off the heat and let them sit for a minute so the cheese sets just a little and you do not burn your mouth. Slice them in half, drizzle with extra buffalo sauce if you are feeling bold, and serve while they are still hot.
Pin The first time I served this to my sister, she was skeptical about lettuce in a grilled cheese, but after one bite she stopped talking and just nodded. It became our unofficial comfort food for bad weather days, the kind of meal that makes you forget about everything else for a few minutes. We started keeping Caesar dressing in the fridge year-round just in case the craving hit, and it usually did.
Choosing Your Cheese
Provolone melts beautifully and has just enough flavor to stand up to the buffalo sauce without disappearing. Mozzarella is milder and stretchier, so if you want that dramatic cheese pull for photos, go with mozz. I have tried cheddar when I ran out of provolone, and while it works, the sharpness can clash with the Caesar dressing if you use too much. A mix of provolone and Parmesan gives you the best of both worlds, creamy melt with a salty punch.
Adjusting the Heat
Buffalo sauce varies wildly depending on the brand, so taste your chicken mixture before you assemble the sandwiches. If it is too spicy, add an extra tablespoon of melted butter or a drizzle of honey to mellow it out. If you want more heat, a few dashes of cayenne or a spicier hot sauce mixed in will do the trick. The Caesar dressing helps balance the heat, but if you are serving this to kids or anyone who does not love spice, cut the buffalo sauce in half and add a little barbecue sauce for sweetness.
Serving and Pairing Ideas
These sandwiches are filling on their own, but a handful of kettle chips or a simple side salad rounds out the plate without much effort. I like serving them with extra Caesar dressing or ranch on the side for dipping, especially if the buffalo sauce is on the spicier side. A cold beer or a sparkling water with lime cuts through the richness and keeps things from feeling too heavy.
- Add thinly sliced red onion or pickles inside for extra crunch and acidity.
- Swap the romaine for arugula if you want a peppery bite instead of mild crunch.
- Toast the bread lightly before assembling if you are meal prepping and want to reheat later without sogginess.
Pin This sandwich is messy, loud, and completely worth the napkins. Make it when you want something that feels indulgent but comes together in less time than it takes to decide on takeout.
Recipe Q&A
- → Can I prepare the buffalo chicken ahead of time?
Yes, you can coat the shredded chicken with buffalo sauce and butter up to 2 hours in advance. Store it in an airtight container in the refrigerator, then assemble and grill the sandwiches when ready to serve.
- → What bread works best for this sandwich?
Sturdy country bread or sourdough works best as they hold up well to grilling without becoming soggy. Brioche or thick-cut white bread are also good alternatives, though they may brown faster.
- → How can I make this sandwich less spicy?
Reduce the amount of buffalo sauce mixed into the chicken, or use a milder hot sauce. You can also add cooling elements like extra lettuce or a dollop of ranch dressing to balance the heat.
- → Can I use rotisserie chicken instead of cooking it myself?
Absolutely. Rotisserie chicken saves time and works great for this sandwich. Simply shred 2 cups of the meat and proceed with coating it in buffalo sauce and butter.
- → What should I serve alongside these sandwiches?
Crispy fries, a light Caesar salad, or crispy vegetables make excellent sides. A cold lager or light beer pairs well with the spicy buffalo flavors and rich cheese.
- → How do I prevent the cheese from leaking out while grilling?
Keep the heat at medium and avoid pressing too hard on the sandwich. Grill for 3-4 minutes per side to allow the cheese to melt slowly and evenly without oozing out prematurely.