Leave it to Kevin at Closet Cooking to come up with one of the best sandwiches ever. If you don't know his blog, today is your lucky day. His food is off the hook.
I had some leftover roast chicken, cooked Thomas Keller style, so I have been repurposing it in different dishes. So far, we have had chicken and gravy with rice, chicken egg drop soup, matzo ball soup, crunchy chicken salad, and today, Buffalo Chicken Grilled Cheese Sandwich.
I saw it was one of the most favorited pics on Foodgawker, so I took a look and went to work.
I mixed some shredded chicken, shredded carrots, and diced celery with mayo, Frank's Red Hot Sauce and salt and pepper to taste. I buttered two slices of toast, put shredded Mexican cheese mix on the unbuttered side of one slice of bread, the buffalo chicken salad on top of the cheese, a sprinkling of blue cheese on top of the chicken, and then topped it off with the final slice of bread (buttered side on the outside).
I heated a skillet over medium heat, put the sandwich into the skillet, and put a lid on top to keep the heat in and help melt the cheese. When the bottom side was golden brown, a few minutes, I flipped it over and cooked the other side until it was golden brown. Done.
O. M. G. Crazy good.
What's more, the possibilities for this filling are endless. Wonton cups, empanadas, eggrolls, dip, soup, .... need I say more?
For Closet Cooking's recipe, go here.