Do you love Buffalo Wings? Well this is a GREAT spin-off!
My daughter-in-law Tawni introduced me to this magnificent sandwich and I’m telling you it’s fabulous. I’m not a hot sauce girl, but this is a perfect balance of just a little hot, which of course you can add more, or have a bowl on the side to dip it in – and a whole lot of A.M.A.Z.I.N.G! You can serve this to guests, for dinner, the big game, family game night, or just because you want something really good.
Don’t be intimidated by the list. It’s easy, simple to put together, and it’s broken down so you can make it up quick. Click on over and let’s get started.
Buffalo Chicken Grilled Cheese
This makes 2 sandwiches
1 Tbl. sour cream, or greek yogurt
1 Tbl. mayonnaise
Pinch of sugar
Pinch of garlic powder
1 Tbl. butter
1/4 cup Frank’s hot sauce
1 tsp. packed brown sugar
3/4 cup cooked and shredded chicken *easy use of a rotisserie chicken
2 Tbl. minced red onion
2 Tbl. minced celery1 tsp. apple cider vinegar
4 – 1/2 “ thick slices Italian bread
1 Tbl. butter, at room temperature
4 slices cheddar cheese
To make the white sauce: Stir the sour cream or yogurt, mayonnaise, sugar, garlic powder and a pinch each of salt and pepper together in a small bowl. (The sauce can be made ahead and refrigerated.)
To make the buffalo sauce: Melt the butter in a small saucepan, set over medium-low heat.
Add in the hot sauce, brown sugar and vinegar; stir until combined.
Then add in the shredded chicken, red onion and celery and toss to coat.
If the chicken was cold, keep the pan over low heat and let it warm through.Lightly butter one side of two slices of the bread. Flip the slices over and lay them butter side down on your work surface.Spread half of the white sauce on the side of those two slices that is now facing up (the non-buttered side).
Distribute half of the cheese among the two slices.Top each slice with half of the chicken mixture.Distribute the remaining cheese over the chicken.
Lightly butter one side of the two remaining slices of bread, then flip them over and use the other half of the white sauce to coat the un-buttered side.
Top each sandwich with a slice of this bread to finish it (buttered side facing out).
Heat a heavy bottomed skillet over medium heat.
Place the sandwiches butter side down in the pan and cook on the first side until the bread is golden brown and toasted.Flip the sandwiches using a spatula and continue to cook on the other side until the bread is golden brown.You can use the spatula to compress the sandwich as it cooks on the second side.
Remove the sandwiches from the pan and let them rest for a minute or two, then slice in half and serve.Copyright Carrie Groneman, A Mother’s Shadow, 2016
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