How about a Buffalo chicken grilled cheese sandwich?
What happens when you combine Buffalo chicken with cheese and bread and then throw it on the grill? Why, you get a Buffalo chicken grilled cheese sandwich…duh!
For those of you who follow me on Twitter or Facebook, you all know how I’m always talking about The Grilled Cheese Academy. Of course if you’re a grilled cheese connoisseur, you’re already aware of the “Academy”.
I tried their Buffalo chicken grilled cheese the other day and it was fantastic! Although I grilled my chicken, I really want to try this fried version. I can only imagine how the crispiness of the chicken would really add to the overall texture of the sandwich.
Cook yourself a couple and let me know how they were.
- 4 boneless chicken breasts
- Salt and pepper
- 1 cup buttermilk
- 1 cup flour
- 1 cup spicy “buffalo wing” sauce
- Vegetable oil for frying
- 8 slices sourdough bread
- 6 tablespoons butter, at room temperature
- 4 slices Wisconsin Monterey Jack cheese
- 2/3 cup (4 ounces) Wisconsin Blue cheese, crumbled
- 2 cups iceberg lettuce, shredded
- Sweet pepper bruschetta topping, optional
- Hot sport peppers, optional
- Season chicken breasts with salt and pepper and place in zip-style resealable bag. Pour buttermilk into bag and seal. Refrigerate at least 1 hour or overnight.
- Place flour on plate and season with salt and pepper. Pour wing sauce into bowl.
- Heat large sauté pan over medium-high heat. Add vegetable oil to about 1-inch depth and heat to 350ºF.
- Remove chicken breasts from bag and roll in flour to coat. Fry in hot oil, 4-5 minutes per side, until golden and cooked through.
- Remove chicken breasts from skillet with tongs and turn them in the bowl of hot sauce to coat evenly. Reserve on plate.
- Heat large skillet over medium heat. Butter one side of each bread slice. Place 4 slices, butter-side down, in skillet and top each with 1 slice Monterey Jack, 1 chicken breast, 1 ounce Blue cheese crumbles, and 1/2 cup of shredded lettuce.
- Layer the sweet pepper bruschetta topping on the lettuce, if using.
- Top each sandwich with another piece of the bread, butter-side up, and grill, turning once, until bread is golden and cheese melts.
- Garnish with sport peppers, if desired.
For those of you unfamiliar with The Grilled Cheese Academy, you are about to expand your horizons! The Grilled Cheese Academy is a site sponsored by the Wisconsin Milk Marketing Board and is loaded with grilled cheese sandwich knowledge and recipes. I think that’s why they call it The Grilled Cheese Academy. If you want to get in on the cheesy goodness, click here.