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one golden Italian-bread grilled-cheese sandwich cut into two halves with small cooked chicken pieces in orange Buffalo sauce, melted pale provolone and a few small blue-cheese flecks inside on an ordinary plate, with no celery sticks or garnish
Rachel Kim

Buffalo Chicken Grilled Cheese

Poach a small chicken breast for this sandwich and chop it into short pieces that stay between the bread when you bite. Long shreds can drag the filling out. Provolone supplies most of the melt, with a little blue cheese adding the sharpness that belongs beside Buffalo sauce. Warm the chicken in the sauce before assembling, then use only a thin layer so the Italian bread can brown before the middle needs a second full cooking session.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 1 boneless skinless chicken breast about 8 oz, sliced into 2 thin cutlets
  • 2 cups low-sodium chicken broth
  • 3 tbsp Buffalo-style hot sauce
  • 1 tsp unsalted butter for sauce
  • 4 slices Italian bread about 1/2 inch thick
  • 4 oz provolone thinly sliced
  • 1 oz blue cheese crumbled
  • 1 1/2 tbsp unsalted butter softened, for bread

Method
 

  1. Bring broth to a gentle simmer in a small saucepan. Add chicken cutlets and poach gently for 8 to 12 minutes until the thickest part reaches 165°F.
  2. Lift chicken out, drain and chop into small pieces. Discard the poaching broth, then warm hot sauce and sauce butter in the empty pan and toss the chicken through them.
  3. Divide half the provolone over 2 bread slices, add the warm chicken and blue cheese, then top with remaining provolone and bread.
  4. Butter the outside faces. Cook both sandwiches in a large skillet over medium-low heat for 4 to 5 minutes per side, covering for 2 minutes after turning, until golden and the filling reaches 165°F.
  5. Rest for 1 minute and cut in half before serving.