Friday, September 7, 2012
Buffalo Chicken Grilled Cheese
Buffalo anything makes you think football and grilled cheese makes you think fall - so how could this not be the most appropriate sandwich for Sundays? I still think you could pair this with some tomato soup to keep a little bit of tradition to it. And throw a plate of sweet potato fries or roasted carrots into the mix. Hmmm now you see my food mind coming out - no wonder I can't lose my flab, right?!
The buffalo chicken salad is great the next day, too, straight from the bowl in the fridge that you put it in! (hint, hint - make extra)
Buffalo Chicken Grilled Cheese (from Closet Cooking)
1/4 cup cooked shredded chicken, warm
1 tablespoon hot sauce
1/2 tablespoon mayo (optional)
1 tablespoon carrot, grated
1 tablespoon celery, sliced
1 tablespoon green or red onion, sliced or diced (I used red and green onion)
1 tablespoon blue cheese, room temperature, crumbled (i left this out)
1/2 cup cheddar cheese, room temperature, grated
2 slices bread (go get yourself some good bakery bread)
1 tablespoon butter, room temperature
Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl.
Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the buffalo chicken salad, the remaining cheese and finally the other slice of bread.
Heat a non-stick pan over medium heat.
Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.