Buffalo Chicken Grilled Cheese
Buffalo Chicken Grilled Cheese is a flavor-packed twist on an old favorite. Filled with smoky gouda, BBQ chicken, and red onion, this recipe is a quick and easy way to make lunch way more exciting.
Equipment
- 2 Large skillets
- Small Microwave-Safe Bowl
Ingredients
- 1 Red onion, thinly sliced
- 2 tablespoons Vegetable oil
- 3 cups Cooked shredded chicken
- 2 tablespoons Garlic powder, divided
- 1 teaspoon Paprika
- 2 teaspoons Worcestershire sauce
- 2 cups Buffalo wing sauce, or Honey BBQ sauce if renaming the recipe
- 8 slices Smoked Gouda cheese
- ¼ cup Salted butter
- 2 tablespoons Dried parsley flakes
- 8 slices Brioche bread
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the sliced onion and cook for 2 to 3 minutes, stirring occasionally, until it begins to soften.
- Stir in the shredded chicken, 1 tablespoon of the garlic powder, paprika, Worcestershire sauce, and the buffalo wing sauce. Cook for 2 to 3 minutes, stirring until the chicken is heated through and evenly coated. Remove from the heat.
- In a small microwave-safe bowl, melt the butter. Stir in the remaining 1 tablespoon garlic powder and the dried parsley flakes until combined.
- Brush one side of each slice of bread with the butter mixture.
- Place four slices of bread, buttered side down, on a clean work surface. Top each with a slice of smoked Gouda cheese, an even portion of the chicken mixture, and another slice of Gouda cheese. Top with the remaining bread slices, buttered side facing up.
- Lightly coat a large skillet with nonstick cooking spray and heat over medium-low heat. Cook the sandwiches for 3 to 4 minutes per side, or until the bread is golden brown and crisp and the cheese is melted.
- Slice each sandwich in half and serve immediately.
Christina's Notes
Rotisserie chicken is a great shortcut for this recipe.
Cook the sandwiches over medium-low heat so the bread becomes golden and crisp before the cheese finishes melting.
Smoked Gouda adds a rich flavor, but cheddar, Monterey Jack, Pepper Jack, provolone, or Swiss all work well.
Add extra heat with cayenne pepper, red pepper flakes, or a few dashes of hot sauce.
For even crispier sandwiches, lightly toast the bread before assembling.
The chicken filling can be prepared up to 2 days in advance and stored in the refrigerator.
Store leftover filling in an airtight container in the refrigerator for up to 4 days. Grilled sandwiches are best enjoyed fresh but can be reheated in a skillet or air fryer to restore their crispness.
Cook the sandwiches over medium-low heat so the bread becomes golden and crisp before the cheese finishes melting.
Smoked Gouda adds a rich flavor, but cheddar, Monterey Jack, Pepper Jack, provolone, or Swiss all work well.
Add extra heat with cayenne pepper, red pepper flakes, or a few dashes of hot sauce.
For even crispier sandwiches, lightly toast the bread before assembling.
The chicken filling can be prepared up to 2 days in advance and stored in the refrigerator.
Store leftover filling in an airtight container in the refrigerator for up to 4 days. Grilled sandwiches are best enjoyed fresh but can be reheated in a skillet or air fryer to restore their crispness.
MY NOTES
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Recipe compliments of www.ITISAKEEPER.com