Buffalo Chicken Grilled Cheese
- 4 tablespoons butter
- 1 large or 2 medium shallots, chopped
- 1 rib celery with leafy top, very thinly sliced on bias
- 1 small carrot, cut in matchsticks or shredded
- 3 large cloves garlic, finely chopped
- Salt and pepper
- 1 cup chicken stock
- 1/4 to 1/3 cup hot sauce, such as Frank’s Red Hot Sauce or other cayenne pepper sauce of choice
- 4 cups shredded rotisserie chicken
- 8 hand-cut slices good quality white bread
- Softened butter or mayo, for bread
- 4 thick or 8 thin slices deli-cut cheddar cheese
- 1/2 cup crumbled blue cheese
- 4 thick or 8 thin slices deli-cut American cheese
- 1/4 cup whole milk
- 2 tablespoons white wine or white vinegar
- 3/4 cup Greek yogurt or sour cream
- 1/4 cup Fabanaise or mayonnaise
- 2 teaspoons super-fine sugar
- Salt and pepper
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1/2 to 2/3 cup (4 to 6 ounces) finely crumbled blue or smoked blue cheese
- A few dashes of hot sauce, such as Frank’s Red Hot sauce (optional)
- Carrot, celery and seedless cucumber sticks
- Fancy potato chips
Heat a large skillet over medium-high heat. Add butter and when it foams, add shallots, celery, carrots and garlic, and season with salt and pepper. Cook 3 minutes then add stock and stir 2-3 minutes more, reducing liquid to 1/4 cup. Add hot sauce and chicken, adjusting heat level to taste. Cook to heat through and until liquid is almost absorbed, 1-2 minutes more.
Heat a griddle or large, cast-iron skillet over medium heat. Butter or spread mayo on 1 side of all of the bread slices. With the greased sides facing out, build sandwiches: bread, cheddar cheese, chicken filling, blue cheese crumbles, American cheese and bread.
For the optional Chunky Blue Cheese Dressing, combine ingredients in a Mason jar and shake, or combine in a mixing bowl.
Cut sandwiches corner to corner and serve with Chunky Blue Cheese Dip, vegetable sticks and/or chips alongside.