When stars collide… no, we’re talking about the teams on the field. The stars in our world are grand champions of party food- grilled cheese and buffalo wings. Inspiration for this gooey, spicy, luscious mash up struck on a recent trip to Whole Foods where we stumbled on this glorious buffalo cheddar cheese. I knew immediately what we needed to make.
Buffalo Wing and Buffalo Broccoli Grilled Cheese Sandwiches
2 heads broccoli, sliced
1 lb boneless, skinless chicken thighs
extra virgin olive oil, as needed
2 teaspoons kosher salt
1 teaspoon smoked paprika
1 teaspoon granulated garlic
12 slices sandwich bread
1/2 cup mayonnaise
1 lb buffalo cheddar cheese, sliced
preheat oven to 425˚F
Place the sliced broccoli in a medium-sized mixing bowl and the chicken in a separate bowl. Add enough olive oil to each bowl to coat.
Mix together the salt, smoked paprika, and garlic and use the mixture to season the broccoli and chicken. Toss well to coat.
Arrange the broccoli and chicken in a single layer on separate baking pans, making sure not to crowd the pans so they will cook evenly. Place the pans into the preheated to cook, about 12 minutes for the broccoli to become tender and about 18 minutes for the chicken to cook through. Remove from the oven and cool to room temperature and slice the chicken.
To assemble the sandwiches, spread a thin layer of mayonnaise (this is the secret- mayonnaise is easy to spread and browns just as well as butter) on one side of each slice of bread. Place 6 slices of bread, mayonnaise side down, on a cutting board. Layer the sandwiches with sliced cheese, then roasted broccoli or chicken and more cheese. Place the second piece of bread on top with the mayonnaise facing out.
Heat a cast iron skillet or saute pan over medium heat. Working in batches, place the sandwiches in the pan, mayonnaise side down and cook until golden brown, about 3 minutes. Flip to the second mayo coated side and cook again until golden brown, another 3 minutes. Rest on a rack to keep both sides crisp while you finish the remaining sandwiches.
If the sandwiches need to be reheated before serving, toast in a hot oven on a rack. Serve hot with blue cheese or ranch dressing as a dip.
- 2 heads broccoli, sliced
- 1 lb boneless, skinless chicken thighs
- extra virgin olive oil, as needed
- 2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon granulated garlic
- 12 slices sandwich bread
- ½ cup mayonnaise
- 1 lb buffalo cheddar cheese, sliced
- preheat oven to 425˚F
- Place the sliced broccoli in a medium-sized mixing bowl and the chicken in a separate bowl. Add enough olive oil to each bowl to coat.
- Mix together the salt, smoked paprika, and garlic and use the mixture to season the broccoli and chicken. Toss well to coat.
- Arrange the broccoli and chicken in a single layer on separate baking pans, making sure not to crowd the pans so they will cook evenly. Place the pans into the preheated to cook, about 12 minutes for the broccoli to become tender and about 18 minutes for the chicken to cook through. Remove from the oven and cool to room temperature and slice the chicken.
- To assemble the sandwiches, spread a thin layer of mayonnaise (this is the secret- mayonnaise is easy to spread and browns just as well as butter) on one side of each slice of bread. Place 6 slices of bread, mayonnaise side down, on a cutting board. Layer the sandwiches with sliced cheese, then roasted broccoli or chicken and more cheese. Place the second piece of bread on top with the mayonnaise facing out.
- Heat a cast iron skillet or saute pan over medium heat. Working in batches, place the sandwiches in the pan, mayonnaise side down and cook until golden brown, about 3 minutes. Flip to the second mayo coated side and cook again until golden brown, another 3 minutes. Rest on a rack to keep both sides crisp while you finish the remaining sandwiches.
- If the sandwiches need to be reheated before serving, toast in a hot oven on a rack. Serve hot with blue cheese or ranch dressing as a dip.
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