Buffalo Chicken Grilled Cheese Sandwich | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures Buffalo Chicken Grilled Cheese Sandwich | The Nibble Webzine Of Food Adventures
 
 
 
 
THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods


Also visit our main website, TheNibble.com.





RECIPES: Buffalo Brussels Sprouts & Buffalo Chicken Grilled Cheese Sandwiches

Here are two great Buffalo wing-style recipes that aren’t wings, but use the other ingredients of the dish—blue cheese dip and hot sauce.

The first is Crispy Buffalo Brussels Sprouts, an appetizer for game day or a first course or side for dinner.

Next up is a Buffalo Chicken Grilled Cheese Sandwich. Dig in!
 
 
RECIPE #1: CRISPY BUFFALO BRUSSELS SPROUTS

Thanks to QVC for this recipe by Meredith Lawrence | Blue Jean Chef for QVC.

“Deep-frying is not the most common way of cooking Brussels sprouts,” says Meredith, “but it’s delicious! You can alter this recipe by leaving out the breading and just deep-frying the sprouts, or by using a different type of dip, like honey-mustard or ranch, instead of the blue cheese.”

Ingredients

For The Brussels Sprouts

  • 1 pound Brussels sprouts, trimmed and halved
  • Canola oil (for deep-frying)
  • 1/4 cup flour
  • 2 eggs, lightly beaten
  • 1/2 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  •  
    For The Buffalo Hot Sauce

  • 1/4 cup hot sauce
  • 1/4 cup butter, melted
  •  
    For The Blue Cheese Dip

  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 2-4 ounces blue cheese, crumbled
  • 1 clove garlic, minced
  • 1 tablespoon white wine vinegar
  • 2 tablespoon chives, chopped
  • Freshly ground black pepper
  •  
    Preparation

    1. PREPARE the Buffalo hot sauce by combining the hot sauce and butter in a small bowl; set aside.

    2. PREPARE the blue cheese dip: Combine all the ingredients in a small bowl and refrigerate until the Brussels sprouts are ready.

    3. PREPARE the Brussels sprouts: Bring a saucepan of salted water to a boil. Blanch the halved Brussels sprouts in vigorously boiling water for 2 minutes. Strain and drain well, rolling around in a clean dish towel to remove as much of the moisture as possible.

    4. FILL a straight-sided sauté pan with canola oil about 2-3 inches deep, and bring the temperature to 350°F.

    5. PLACE the flour and eggs in two separate shallow dishes. In a third shallow dish, or a zipper-sealable plastic bag, combine the breadcrumbs, Parmesan cheese, salt, and pepper. Lightly dredge the Brussels sprouts in the flour, then dip them into the egg mixture. Coat with the breadcrumb mixture.

    6. DEEP FRY the breaded Brussels sprouts in the oil until nicely browned. Remove from the pan and place on a rack or paper towel-lined plate. Allow the Brussels to cool slightly and serve immediately with the Buffalo Hot Sauce and Blue Cheese Dip.
     
     
    RECIPE #2: BUFFALO CHICKEN GRILLED CHEESE SANDWICHES

    This recipe comes from QVC’s resident chef, David Venable.

    David’s tip: To turn these full-size sandwiches into appetizer-size portions, simply cut the sandwiches into bite-size pieces and place a toothpick into each square.

    Ingredients

  • 8 slices French bread, sliced 1/2″ thick
  • 6 ounces cream cheese
  • 1 cup Cheddar cheese, shredded
  • 3/4 cup blue cheese, crumbled
  • 2 cups rotisserie chicken, shredded
  • 1/4 cup mayonnaise
  • 1/8 cup onion, minced
  • 1/4 cup celery, minced
  • 5 tablespoons Buffalo Wing sauce
  • Softened butter
  •  
    Preparation

    1. SPREAD the butter evenly on four slices of bread and lay each slice, buttered-side down, on a work surface lined with parchment or wax paper. Set the remaining four slices aside.

    2. WHIP the cream cheese in a mixing bowl until smooth and creamy, scraping the sides of the bowl once or twice. Add the Cheddar cheese and mix well; then fold in the blue cheese. Spread the mixture onto the plain side of each slice of bread.

    3. COMBINE the chicken, mayonnaise, onion, celery, and Buffalo Wing sauce in a new mixing bowl; toss until the chicken is evenly coated. Spread this mixture on top of the prepared bread slices and top with the remaining four slices.

    4. HEAT a large sauté pan or griddle over medium-low heat. Add the sandwiches and toast each side until golden brown, about 5-8 minutes. Serve.

     


    [1] Even people who don’t like Brussels sprouts will enjoy these! Photo courtesy QVC.

    [2] We love Brussels sprouts cooked, raw as crudités, and shaved into salads and slaws (photo © Sweetgreen).


    [3] Freshly grated parmesan makes a big difference in flavor (photo © Williams Sonoma).


    [4] Buffalo grilled cheese sandwich. Photo courtesy QVC. The recipe is below.


    [5] Shredded cheddar is one of three cheeses in this recipe,along with cream cheese and blue cheese. Photo © Darryl Brooks | Dreamstime.

     

      

    Please follow and like us:




    Comments are closed.

    The Nibble Webzine Of Food Adventures
    RSS
    Follow by Email


    © Copyright 2005-2021 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.