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 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





20 min


20 min


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