When you’re grilling yourself a cheese (Archer reference… anyone?), I think the most important ingredient is your cheese. Ok, big fat no brainer. But it IS the make or break aspect of your sandwich. You could drown an insect in the right kind of cheese and I’d still eat it…
… did I whet your appetite?
This sandwich is all about the BLUE. Everyone knows the Buffalo Chicken flavors. They are awesome and delicious and that’s why they are everywhere. But using an awesome blue cheese is what is going to send this sandwich over the top.
I used Trader Joe’s Cave-Aged Blue Cheese. It’s got such pungent flavors and it’s firm, sturdy texture holds up wonderfully on a melty grilled sandwich. I suggest this cheese or some other NON-CRUMBLED blue cheese for this bad boy.
That being said. Make this and eat it, then make me one because I’m starving.
Ultimate Buffalo Grilled Cheese
2 slices rustic French or Italian bread
2 slices pepper jack cheese
2 oz cream cheese, softened
2 tbsp blue cheese salad dressing
1 chicken breast, grilled and sliced into strips*
1/8 cup Frank’s hot sauce
1/8 cup butter, melted
butter, room temperature
In a small bowl, whisk together cream cheese and blue cheese dressing. If it’s too firm to mix, soften it in the microwave for a few seconds.
Lay out your bread slices and cover the one slice in the cream cheese mixture and lay the pepper jack cheese on the other slices.
In a bowl, combine Frank’s Hot Sauce and melted butter. Toss chicken in mixture, then lay on top of one slice of the cheese-covered bread.
Slice off thin pieces of the blue cheese and lay on top of the chicken.
Drizzle Sriracha on top of your blue cheese. If you like it really hot, use lots. I’m a little bit of a wuss and used a little less.
Close up sandwich and butter the outside of the bread. Cook over medium heat, preferably in an iron skillet. Using a press, compress the sandwich, firmly and carefully, while cooking. Flip and repeat.
Remove from skillet when golden brown, crispy and melty/oozy/gooey.
Allow to cool for a minute or two before slicing.
*I also made a vegetarian version using Veggie Patch Chick’n Nuggets