All you love about buffalo wings in a tasty, spicy Buffalo Chicken Panini sandwich. Blue cheese sauce is the exclamation point of deliciousness.
It occurs to me that we should be doing a better job of taking care of Buffalo, New York.
When the city was blasted by two lake-effect snow storms that dumped over 80 inches of snow in some places, there should have been hordes of cars creeping their way behind snow plows into the area, helping residents dig out from beneath the drifts.
After all, if not for Buffalo, we wouldn’t have wings and the magical tangy hot sauce that goes so perfectly with them.
Of course, the truth of the matter is that the Anchor Bar, the place where the Buffalo wings were first dreamed up, is just a tad north of Buffalo proper and well away from the areas that posted 83 inches of the white stuff.
Truth be told, considering the promise that I made to my husband when we were married to never hold a snow shovel again, I’m pretty sure the best I can do is to lift my beer in honor of the good folk up north as I take another bite of my Buffalo Chicken Panini.
Because I’m not a fan of recipes that are done in paragraph style, this one came close to never happening. I like having the ingredients listed out so I can have them at the ready in advance.
Just for you, I’m presenting it in my normal way, not the way it is in the magazine. You’re welcome.
As far as prep goes, two cutting boards, two bowls and a grill pan are all that’s needed.
Cut up and pound the chicken, slice celery, mix up the blue cheese sauce in one bowl and the Buffalo sauce (I used Franks hot sauce) in the other, cook the chicken in the grill pan and create the sandwich. Done.
I didn’t even bother trying to get Sophie to take a taste of this. She would not have been a fan because of the spiciness.
As far as Doug and I went, we loved our sandwiches. They are not overly hot, for those who are wary of that kind of thing, but instead give a gentle tingle that allows all the flavor to shine through.
They were delicious.
What I’d Do Different Next Time
- ¼ cup fat-free sour cream
- 2 ounces crumbled blue cheese (about ½ cup)
- 2 tablespoons hot sauce
- 1 tablespoon butter, melted
- 1 teaspoon red wine vinegar
- Cooking spray
- 1 pound skinless, boneless chicken breast halves, pounded to ½-inch thickness
- ⅓ cup thinly sliced celery
- 8 (1-ounce) whole-wheat sourdough bread slices
- Combine sour cream and blue cheese in a small bowl, mashing with a fork until smooth.
- Combine hot sauce, melted butter, and vinegar in a large bowl.
- Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes on each side or until done.
- Add chicken to hot sauce mixture; toss to coat. Stir in celery.
- Spread 1 side of each of bread slice with blue cheese mixture. Place 1 chicken breast half on each of 4 bread slices; spoon remaining hot sauce mixture evenly over chicken. Top chicken with remaining bread slices.
- Heat grill pan over medium heat. Coat with cooking spray. Arrange sandwiches in pan; top with a heavy skillet, pressing down slightly. Grill sandwiches 3 minutes on each side or until toasted.
- Cut sandwiches in half crosswise.
I do feel for the folks up north (my family included) that have to dig themselves out of storm after storm. While I enjoy seeing the photos from time to time, they mostly serve to make me very grateful for the decision I made to move south 25 years ago.