Grilled Buffalo Chicken And Blue Cheese Sandwich Recipes

MARY'S GRILLED CHEESE SANDWICH WITH SPICY BUFFALO CHICKEN, PEPPER JACK AND BLUE CHEESE

Steps:

• Brush both sides of each slice of bread with the butter.
• Place the blue cheese and heavy cream in a food processor fitted with a steel blade and process until smooth. Spread the pureed blue cheese over the top of one side of each slice of bread.
• In a small bowl, mix together the chicken and hot sauce and arrange it over the blue cheese puree on one slice of the bread. Place the pepper jack cheese on top of the chicken and cover it with the other slice of bread, blue cheese puree side down.
• Heat a griddle on top of the stove over medium-high heat. Place the sandwich on the griddle and grill for about 2 to 3 minutes on each side, or until the bread is golden brown and the cheese is melted. Slice the sandwich into 8 small serving pieces.

GRILLED BUFFALO CHICKEN AND BLUE CHEESE SANDWICH

Steps:

• Preheat a grill or grill pan. While it's heating, combine the blue cheese, yogurt, and lemon juice, plus a pinch of salt and pepper. Stir to combine, and set aside. Season the chicken breasts with salt, pepper, and the chili powder. Add the chicken to the hot grill and cook for 4 to 5 minutes the first side, then flip. Add the onions to the perimeter of the grill (if using a grill pan, you'll need to wait until you remove the chicken to grill the onions). Cook the chicken until firm and springy to the touch, another 4 to 5 minutes. Remove, along with the grilled onions. Combine the hot sauce and butter and brush all over the chicken after removing from the grill. Place one large leaf of romaine on the base of each bun. Top with a chicken breast, the blue cheese sauce, grilled onions, and then the top half of the bun.

BUFFALO CHICKEN SANDWICH WITH BLUE CHEESE SLAW

Steps:

• In a medium-sized bowl, whisk together the mayonnaise, crumbled blue cheese, garlic, Worcestershire sauce and lemon juice until well incorporated. Add cole slaw mix and toss well. Season with salt and pepper and set aside.
• In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 350 degrees F.
• Put buffalo sauce in a shallow dish and set aside. Season the chicken with smoked paprika, and salt and pepper, to taste. Put the flour, 2 tablespoons of paprika, 1 tablespoon of salt and 1 tablespoon of pepper in a shallow dish. In another shallow dish add the egg, buttermilk, and hot sauce and whisk together. Dredge each piece of chicken in the buttermilk mixture and shake off any excess, then dredge into flour mixture. Fry until the chicken is cooked through, about 4 to 6 minutes and the internal temperature registers 165 degrees F on an-instant read thermometer. Dip the finished chicken in the buffalo sauce and put them on the club rolls. Top the chicken with a liberal amount of slaw and form a sandwich.

BUFFALO CHICKEN GRILLED CHEESE SANDWICHES

Steps:

• Combine wing sauce, granulated garlic, onion powder, black pepper, paprika, and cayenne in a large saucepan. Stir over medium heat until warm, 2 to 3 minutes.
• Toss in cooked shredded chicken, coating all the chicken pieces with the seasoning mixture, and heat through, 3 to 4 minutes. Remove from heat and stir in blue cheese crumbles.
• Assemble the sandwiches by starting with a slice of Texas toast. Add one slice of Monterey Jack cheese, top with chicken mixture, add a second slice of cheese, then place another slice of toast on top, buttered-side up. Repeat for 4 sandwiches.
• Place a completed sandwich in a nonstick skillet over medium-low heat, until the toast is browned and the cheese is softened, 3 to 5 minutes. Be careful not to burn the toast. Turn down the heat if the sandwich is browning too fast. Using a spatula, carefully turn the sandwich and cook until the sandwich is brown on the other side, 3 to 5 minutes.
• Serve with additional wing sauce, if desired, ranch dressing, carrot strips, and celery sticks.