Sharp cheddar cheese.
Chewy whole grain bread.
And bacon. Oh yes, there’s bacon too.
This sandwich is a sandwich’s sandwich. It is a two napkin man’s sandwich. It is what other sandwiches want to be – chewy, gooey, cheesy, and mouth-watering delicious.
I’m sure I’m not alone in this but I prefer sandwiches that are toasted or warmed up a bit. Something about melting the cheese and toasting up the bread just makes me weak in the knees.
I’ll be eating salad for the next 7-10 days to make up for the calories but it was totally worth it.
*make 4 sandwiches
- 2 cups cooked and shredded chicken
- ¼ cup buffalo wing sauce
- ½ large red onion, sliced
- ¼ cup butter, divided
- ½ cup crumbled blue cheese
- 2 tablespoons sour cream
- 8 thin slices tomato, approx 1 large one
- 4 slices bacon, sliced in half and cooked
- 4 slices sharp cheddar cheese
- 8 thick cut (approx 1”) bread - Choose a good chewy and dense bread
1. Start by caramelizing your onions over low heat with 2 tbls of butter. (Click here for a How to Tutorial.)
2. In a small bowl, smash blue cheese into sour cream. Stir well to incorporate and set aside.
3. In a sauce pan, melt remaining 2 tablespoons of butter over low heat. Add chicken and buffalo sauce. Simmer together until chicken is thoroughly warmed through and well coated with sauce.
4- Assemble sandwiches. Spread blue cheese on one slice of bread and place cheddar on other slice. On top of cheddar add bacon, onions, chicken, and tomatoes in any order you prefer and place blue cheese covered slice on top. (Mine went like this: cheddar, bacon, chicken, onions, tomatoes, blue cheese)
5- Place on a heated sandwich press – a George Foreman-like grill works too – and press sandwich for 1- 2 minutes or until cheese is melted and bread is toasted and browned. If you are using a regular pan, heat over medium, spray with cooking spray and flip sandwich midway through.
6- Let cool for a minute before slicing and serving.