Save to Pinterest The first time I made this sandwich, my kitchen smelled like a sports bar meets an Italian restaurant, and I honestly didnt want the scent to fade. My roommate walked in with that confused expression people get when they cant quite place what theyre smelling, followed immediately by the can I have whatever that is look. These sandwiches ended up becoming our Friday night tradition through the entire fall semester.
I remember making these for a Super Bowl party a few years back and watching three grown men literally argue over the last sandwich. Someone asked for the recipe and I had to admit there was nothing secret about it, just layers of bold flavors that somehow work better together than they have any right to.
Ingredients
- 2 cups cooked chicken breast, shredded: Leftover rotisserie chicken works beautifully here and saves you a step
- 1/4 cup buffalo sauce: Franks RedHot is my go-to but anything with good vinegar kick works
- 1 tablespoon unsalted butter, melted: This keeps the chicken from drying out and helps the sauce cling
- 8 slices provolone or mozzarella cheese: Provolone melts into that perfect stretchy consistency
- 1/2 cup grated Parmesan cheese: Adds a salty nutty punch that cuts through the heat
- 1/4 cup Caesar dressing: Homemade or store-bought both work fine
- 1 cup romaine lettuce, thinly shredded: Provides that essential crunch and cool element
- 8 slices sturdy country bread or sourdough: Flimsy bread will turn into a sad soggy situation
- 2 tablespoons unsalted butter, softened: This is what creates that golden crispy exterior
Instructions
- Prep the buffalo chicken:
- Toss your shredded chicken with buffalo sauce and melted butter until every piece is evenly coated and glistening.
- Build the foundation:
- Lay out all bread slices and spread Caesar dressing on one side of each piece.
- Layer it up:
- On four slices stack provolone, buffalo chicken, lettuce, Parmesan, then another slice of provolone.
- Close and butter:
- Top with remaining bread slices dressing side down, then spread softened butter on the outside.
- Get your grill on:
- Cook in a hot skillet 3 to 4 minutes per side until golden and melty, pressing gently.
- The final touch:
- Let them rest briefly, slice diagonally, and maybe drizzle with extra buffalo sauce.
Save to Pinterest My youngest daughter declared these better than restaurant versions after taking one bite and seeing that cheese stretching endlessly between the bread halves. She now requests them whenever comfort food is on the menu, which is fairly often in our house.
Choosing The Right Bread
Ive learned through several failed attempts that sturdy bread is non-negotiable here. Sourdough with a tight crumb or country bread with some heft will hold up to all those fillings without collapsing into a mess.
Balancing The Heat
Some days I want maximum fire and go heavy on the buffalo, but other times a lighter hand creates this perfect harmony where you can taste all the components. Trust your heat tolerance and adjust accordingly.
Making Ahead
You can absolutely prep the buffalo chicken mixture a day ahead and keep it refrigerated. This makes weeknight dinners practically effortless.
- Assemble sandwiches right before cooking to prevent sogginess
- Keep lettuce separate until the very last moment
- A warm oven at 200°F keeps finished sandwiches perfect for serving a crowd
Save to Pinterest Theres something deeply satisfying about biting into one of these sandwiches and getting that perfect combination of hot spicy chicken, cool crisp lettuce, and oozing cheese all at once.
Recipe Help Center
- → What type of bread works best for these sandwiches?
Sturdy country bread or sourdough works best because they hold up well to grilling and support the hearty filling without getting soggy. Look for thick-cut slices with a dense crumb structure.
- → Can I make the buffalo chicken ahead of time?
Yes! Toss the shredded chicken with buffalo sauce and melted butter up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat slightly before assembling the sandwiches.
- → What cheese alternatives can I use?
While provolone and mozzarella melt beautifully, you can substitute with sharp cheddar for extra tang, Swiss for a nuttier flavor, or pepper jack to amplify the spicy elements. Just ensure the cheese melts well for that perfect pull.
- → How do I prevent the lettuce from making the bread soggy?
Keep the lettuce layer thin and place it between the chicken and cheese rather than directly against the bread. The cheese acts as a barrier, protecting the bread from moisture. Assemble just before grilling for best results.
- → Can I cook these on a panini press instead of a skillet?
Absolutely! A panini press works great and creates those signature grill marks. Cook for 3-5 minutes until golden and crispy. The press will help melt the cheese evenly while giving the bread extra crunch.
- → What sides pair well with this sandwich?
A crisp Caesar salad with extra dressing complements the flavors perfectly. You could also serve with tomato soup, coleslaw, sweet potato fries, or pickles for a complete meal. The sandwich is substantial enough to stand alone as well.