I am having some very odd cravings lately, and today’s hit around 7am – Buffalo Chicken! Â I don’t care for most prepared buffalo sauces because they taste very vinegary to me, so I opted to make my own. Â Here is the recipe for anyone looking to try a new Buffalo Sauce – maybe in time for the Superbowl this weekend!
:: Buffalo Sauce
- 1/2 c Frank’s Red Hot
- 1/3 c butter
- 1 tsp Garlic Powder (add more if you like it garlicy)
- 1 bay leaf
- 1 1/2 tsp Worcestershire Sauce
- 1/4 tsp Cayenne Pepper (more if you like heat, I only used a 1/4 this time but will add more when I make this again)
Melt the butter in a small pot. Â Reduce the heat to low. Â Add the spices and stir them in so you don’t get lumps. Â Add the bay leaf. Â Then, carefully pour in the Frank’s Red Hot. Â If the butter is boiling before this point, remove from heat so that it doesn’t bubble out of the pot and burn you. Â Whisk everything together and allow to simmer 1-2 minutes. Â Remove the bay leaf, and use on wings or as a dipping sauce or in your favorite recipe!
For me, that became a Buffalo Chicken Grilled Cheese!
:: Buffalo Chicken Grilled Cheese
- 1 cooked chicken breast, diced or shredded
- enough buffalo sauce to coat the chicken
- 4 slices of sourdough bread
- Bleu Cheese Dressing (I like Marzetti’s Ultimate Bleu Cheese)
- Bleu Cheese crumbles (optional) – to taste
- 8 slices of sharp cheese – I used Cooper Sharp from the deli
- butter for cooking
In a bowl, combine the cooked chicken breast and the buffalo sauce to coat. Â Stir in the bleu cheese crumbles (if using) and 1 spoonful of the bleu cheese dressing. Â If you don’t care for bleu cheese dressing, you could use ranch or mayo. Â Stir so everything is mixed together.
Build your sandwich. Â Two slices of cheese on the bottom, a layer of buffalo chicken, and 2 more slices of cheese on top. Â Butter the top slice of bread, but don’t put on the top slice Â just yet.
In a frying pan, melt some butter. Â Place the open-face sandwiches in the pan and cover with a lid. Â Cook on med-low until the cheese starts to melt and the bread is getting toasty. Put the second piece of bread on each sandwich, and flip. Â Cook on the second side until the bread is toasty and all of the cheese is melted.
Allow sandwiches to cool for 1-2 minutes before slicing. Â Serve with additional bleu cheese dressing for dipping. Â I never said this was healthy or low fat. Â
You can also make mini sandwiches using the appetizer breads that you can find at the deli and have a spin on the usual buffalo wings for the big game!