Cajun Caesar Chicken Grilled Cheese
Rated 5.0 stars by 1 users
Category
Sandwich
Cuisine
Modern American
Servings
2
Prep Time
20 minutes
Cook Time
25 minutes
Golden, crackling crust. Gooey, cascading cheese. Tender slices of grilled chicken soaked in citrus and spice. Every bite hits in layers—crisp, creamy, smoky, bright—while that warm lemon-anchovy butter melts down into the bread like it’s meant to...
Author:Chef Cynthia
Ingredients
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1 boneless, skinless chicken breast (butterflied into 2 cutlets) or 2 thin-cut cutlets
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1 tbsp olive oil
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1½ tsp Spiceology Cajun Caesar Blend
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1 tsp lemon juice
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¼ tsp kosher salt
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The Spread
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3 tbsp Churn Lemon & Anchovy Butter, softened (Churn Foods)
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1 romaine heart, halved lengthwise
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1 tsp olive oil
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Pinch Spiceology Cajun Caesar Blend
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4 slices thick-cut sourdough
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½ cup low-moisture mozzarella, grated
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½ cup fontina, grated
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¼ cup provolone, grated
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3 tbsp unsalted butter, softened (for exterior)
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2 tbsp grated Parmesan
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1 tsp Spiceology Cajun Caesar Blend (for crust)
Directions
Butterfly chicken into even cutlets (~½-inch thick). Lightly pound if needed.
Toss with olive oil, lemon juice, salt, and Cajun Caesar Blend. Let rest 10 minutes at room temp or marinate up to overnight.
Grill over medium-high heat for 3–4 minutes per side until internal temp reaches 165°F. Rest 5 minutes, then slice thin against the grain.
Bring Churn Lemon & Anchovy Butter to room temperature until spreadable. Brush cut side with olive oil and season lightly with Cajun Caesar Blend.
Grill cut-side down over high heat for 60–90 seconds until lightly charred but still structured. Trim root and roughly chop.
Mix grated Parmesan with 1 tsp Cajun Caesar Blend. Set aside.
Lay out bread slices. Spread softened butter on the outside of each slice
Press Parmesan + Cajun Caesar mixture into the butter (this is your crust)
Flip slices and spread Churn butter on the inside
Layer fillings: Bottom slice → top, Mozzarella, Grilled chicken, Grilled romaine, Fontina, Provolone.
Close sandwich, crust side facing out.
Preheat grill or cast iron to medium-low heat. Place sandwiches on indirect heat (or pan). Cover and cook 3–5 minutes per side until cheese is fully melted.
Move to direct heat (or increase to medium) and toast 30–45 seconds per side until deeply golden and crisp.
Recipe Video
Recipe Note
Pound chicken thin → fast cook, juicy center, no rubbery spots
Grill romaine fast and hot → you want light char, not soggy collapse
Pull Churn butter to room temp, don't melt it → spreads clean, bread stays dry
Rest the chicken before slicing → carves cleaner and keeps moisture off the bread
Medium-low heat is critical → melt the cheese before the crust over-browns
