Tuesday, September 18, 2012

Buffalo Chicken Grilled Cheese Sandwich

I saw this sandwich on another blog, and decided I could lighten it up.  I'm not a big fan of celery, but you could certainly add chopped celery to the chicken salad. I also didn't even think to take a picture, I hadn't planned on blogging it until I discovered how delicious it was!!! For super melty-cheese, let it sit on the counter while you assemble the chicken salad. Room temp cheese melts better.

Buffalo Chicken Grilled Cheese Sandwich


For the chicken salad
(1) 10-ounce can of 98% fat free chicken
2 Tbsp light mayo
2 Tbsp hot wing sauce (I used Franks)
Dash salt
Celery salt (optional)

For each sandwich:
2 slices of light bread (I used Sara Lee Delightful bread)
1 slice of cheddar cheese (sandwich style)
1 tbsp. reduced-fat blue cheese crumbles
2 tsp. buttery spread

Drain and rinse the canned chicken. In a bowl, combine chicken, mayo, wing sauce, salt and celery salt, optional. I used 2 Tbsp wing sauce, use less if you like it less spicy. Set aside.

To assemble your grilled cheese, preheat your skillet, and butter one side one slice of bread with one tsp of buttery spread, and place facedown on skillet. Carefully sprinkle 1 tbsp. of reduced-fat blue cheese crumbles on the bread. Spread about 1/3 of the chicken salad on top of the blue cheese. Top with slice of cheddar, and put other slice of bread on top. Spread top with other tsp of buttery spread. Grill until brown and crispy on the bottom, just like a grilled cheese, and then flip to cook the other side. When finished, put on a plate and let sit a few minutes before cutting it and eating it.

Serving Size: Makes 3 servings of the chicken salad, and up to 3 sandwiches

Number of Servings: 3



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