The Buffalo Bill Grilled Cheese Sandwich


4 boneless chicken breasts
kosher salt and black pepper to taste
1 cup buttermilk
1 cup flour
1 cup Franks spicy buffalo sauce
canola oil for frying
8 slices sourdough bread
6 tbs butter, at room temperature
4 slices Wisconsin Monterey Jack cheese
2/3 cup Wisconsin Blue cheese, crumbled
2 cups iceberg lettuce, shredded
Hot sport peppers (optional)

This recipe is adapted from the Wisconsin Grilled Cheese Academy. It is a boneless chicken breast, smothered in spicy buffalo sauce, topped with Wisconsin Monterey Jack and blue cheese.

  • Season chicken breasts with salt and pepper and place in a zip lock bag. Refrigerate for at least 1 hour or overnight.
  • Place flour on a plate and season with salt and pepper.
  • Pour wing  sauce into a bowl.
  • Heat a large saute pan over medium high heat. Add canola oil to about an 1 inch depth and heat to 350 degrees.
  • Remove the chicken breasts from the bag and roll in the flour to coat.  Knock off excess flour.
  • Fry the chicken breasts in the hot oil and fry until golden and crispy, about 4-5 minutes per side.
  • Remove the chicken breasts from skillet with tongs and add then in the bowl of hot sauce and coat evenly. Reserve them on a plate.
  • Heat a large skillet over medium heat.
  • butter one side of each bread slice, then place 4 slices, butter side down in skillet and top each with 1 slice of Monterey Jack, 1 chicken breast, 1 oz of blue cheese crumbles, and 1/2 cup of shredded lettuce.
  • Top each sandwich with another piece of the bread, butter side up, and grill, turning once until the bread is golden and cheese melts.
  • Serve with sport peppers.




1 min


15 min


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