Buffalo Chicken Grilled Cheese Sandwich

“Buffalo Style” seems to be a hot trend for recipes lately!  I’m finding a lot of recipes that make just about everything you can imagine Buffalo Style…casseroles, enchiladas, dip, sandwiches, you name it!  Which is okay with me because anything made Buffalo Style is sure to be a hit!!

I found the recipe for Buffalo Chicken Grilled Cheese Sandwiches on Pinterest, and prepared it pretty much according to the recipe with just a few slight changes.  This sandwich turned out AWESOME!!   This is a great week-night recipe; it’s quick, easy to make, and oh so tasty!!

When I make Buffalo Chicken Dip, I use mozzarella cheese.  I think the next time I make this sandwich I’ll add mozzarella in addition to the cheddar cheese.

Here’s the recipe for Buffalo Chicken Grilled Cheese Sandwiches; this recipe made four large sandwiches.

Shredded chicken-I used 3 medium sized chicken breasts.

2 tablespoons Buffalo Wing Sauce-I like Texas Pete’s Buffalo Wing Sauce.  I use this instead of regular hot sauce because it’s a little thicker, but if you don’t have anything on hand regular hot sauce will work as well.

1/2 tablespoon blue cheese dressing

1/2 carrot, peeled and shredded

1/2 stalk of celery, finely chopped

1 tablespoon finely chopped red onion; I didn’t measure this out, but I used about a handful.

Approximately 1/2 cup shredded sharp cheddar cheese, room temperature.  I may have used a little more than 1/2 cup total; just be sure you have enough to sprinkle cheese evenly on each sandwich.

8 peices of bread-I used sourdough, but any kind of bread you like will work.

1-2 tablespoons of butter, room temperature.

Cook the chicken completely; I just poached the chicken in boiling water for about 10 minutes or until it was cooked through.  Once it’s cool enough to handle (but not cold, you’ll want the chicken to be warm for the sandwiches), shred the chicken with 2 forks.

Mix together the shredded chicken, buffalo wing sauce, blue cheese dressing, carrots, celery and onion.

Butter one side of each slice of bread.  Place the chicken mix on one slice of bread (the side without the butter) and sprinkle cheese evenly on top of the chicken mixture (you really can’t go wrong with cheese, so put as much as you like. 🙂 )   Top with another slice of bread (butter on top), and grill in a heated skillet for 3-4 minutes on each side, or until the bread is grilled and toasty and the cheese has melted.

Enjoy!!!

Macaroni and Cheese

This weekend was Chef PickyKid’s birthday celebration, so of course, we had LOTS of food! I will be posting a bunch of recipes today!

This is a macaroni and cheese recipe I originally got from the book “Cook This, Not That” by David Zinczenko and Matt Goulding.  It’s easy to make, and super tasty!  It’s slightly less healthy than the recipe from the book, but still a better choice than a restaurant version of the recipe, and it tastes better too!

 

Macaroni and Cheese

3 Tablespoons Butter

1 Small Yellow Onion, Minced

3 Tablespoons Flour

4 1/2 Cups Milk (any kind-I use 1%)

3 Cups Extra Sharp Cheddar

1 Cup Smoked Cheddar

Salt and Pepper

1 Pound Elbow Macaroni, Penne or Shells (I like shells the best, it holds the sauce well)

1/4-1/2 Cup Chopped Pickled Jalapenos 

1/2 Cup Corn (frozen or canned, drain the water from the corn if you use canned corn)

3-4 OZ Prosciutto 

1/2 Cup Panko Bread Crumbs

1/4 Cup Shredded Parmesan 

Preheat Oven to 375

Cook the pasta al dente according to the package instructions. Drain, and return to pot. 

Melt the butter in a large saucepan over medium heat.  Add the onion and cook until soft and translucent (but not browned), about 3 minutes.  

Add the flour and stir to incorporate into the butter. Pour in milk a few tablespoons at a time, using a whisk to incorporate the flour and to prevent lumps.  When all the milk has been added, allow the sauce to simmer for 10 minutes or until it begins to thicken.  

Add the cheese and season with salt and pepper to taste.

Add the cheese sauce, jalapenos, corn, and prosciutto to the pasta, and stir to mix together.  Pour the mixture into a large baking dish or divide into six small baking crocks.  Top with the breadcrumbs and sprinkle with the parmesan

Bake for 10-15 minutes or until breadcrumbs are golden brown.