The Buffalo Bill Grilled Cheese Sandwich
Ingredients
| 4 boneless chicken breasts | ||
| kosher salt and black pepper to taste | ||
| 1 cup buttermilk | ||
| 1 cup flour | ||
| 1 cup hot sauce | ||
| vegetable oil for frying | ||
| 8 slices sourdough bread | ||
| 6 tbs butter, room temperature | ||
| 4 slices Wisconsin Monterrey Jack cheese | ||
| 2/3 cup Wisconsin blue cheese, crumbled | ||
| 2 cups iceberg lettuce, shredded | ||
| hot sport peppers, optional |
This recipe is courtesy of Wisconsin Cheese.
- Season chicken breasts with salt and pepper and place in a zip lock plastic bag.
- Pour buttermilk into bag and seal. Refrigerate for 1 hour or up to overnight.
- Place flour on plate and season with salt and pepper.
- Pour wing sauce into bowl, then heat large saute pan over medium-high heat, add oil to about 1 inch depth and heat to 350 degrees.
- Remove chicken breasts from bag and roll in flour to coat, shaking off excess.
- Fry in hot oil, 4-5 minutes per side or until golden and cooked through.
- Remove chicken breasts from skillet with tongs and turn them in the bowl of hot sauce to coat evenly, then reserve on a plate.
- In another large skillet heat over medium heat, then butter one side of each bread slice.
- Place 4 slices, butter side down in skillet and top each with 1 slice Monterrey Jack, 1 chicken breast, 1 oz blue cheese crumbles, and 1/2 cup shredded lettuce.
- Top each sandwich with another piece of the bread, butter side up, and grill turning once, until bread is golden and cheese melts.
- Garnish with sport peppers if desired
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