Buffalo Cheese Melt (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4-8 slices muenster cheese
02 -
1/2 cup ranch dressing
03 -
1 teaspoon ground black pepper
04 -
2 cups cooked chicken breasts, shredded
05 -
1/4 teaspoon cayenne pepper
06 -
8 slices sandwich bread
07 -
1/2 teaspoon paprika
08 -
4 ounces cream cheese, softened
09 -
2 teaspoons minced garlic
10 -
4 tablespoons crumbled blue cheese
11 -
4 tablespoons unsalted butter, softened
12 -
1/2 cup hot sauce
# Instructions:
01 -
Grab a small bowl and stir together the softened cream cheese, cayenne, paprika, ground pepper, and crumbled blue cheese. Keep mixing until it's all combined, then set it aside for now.
02 -
Using a separate bowl, toss the shredded chicken with the hot sauce, garlic, and ranch dressing. Stir everything together really well so the flavors are equally spread.
03 -
Spread butter on one side of every bread slice. Turn four of the slices over and add the cheese mix evenly. Spoon about 1/2 cup of the chicken filling onto those slices. Layer with one or two muenster cheese slices on the other four bread pieces. Put them together to complete the sandwiches.
04 -
Lightly coat a large pan with cooking spray. Put the sandwiches in and cook low and slow for 5 minutes to get the bread crispy and golden. Flip them and repeat for another 5 minutes. If the pan is small, it might take a couple of rounds.
05 -
Take the sandwiches out of the pan and serve them right away. You can add extra blue cheese dressing, ranch, or buffalo sauce on the side if you'd like.
# Notes:
01 -
Keep leftover sandwiches wrapped in foil in your fridge for up to two days. To reheat, pop them in a 175°C (350°F) oven for about 10–15 minutes.
02 -
Not into these cheeses? Try white cheddar, mozzarella, Colby Jack, or Monterey Jack for a change.
03 -
Want to spice things up? Mash some avocado, or sneak in chopped celery or diced tomatoes into the filling or cheese spread.