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Andrew Fowler

Buffalo Chicken Grilled Cheese

Print Recipe
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.