You all know that I need as much help as I can get in the kitchen. I’ve been trying to do much better lately (and succeeding!) at planning and cooking our family meals. But sometimes life and schedules get in the way, and dinner is grilled cheese. Nothing against grilled cheese- I actually love grilled cheese! Bread and cheese are musts for me, with any meal! But it can get a little boring, right?
Well NOT ANYMORE! (insert loud sound effects and infomercial graphics)
Kit and I went to high school together, in Maine, and now she’s a food blogger in Chicago, and I’m a mommy blogger in Phoenix! #craziness
She sent me a copy of her awesome cookbook to try out on the family. There are so many great recipes, that it was hard to choose which one to try first! There’s a whole vegetarian section, including Classic Grilled Cheese with Roasted Tomato Soup (I could just feel my insides warming up by reading the title!). There is also a “meat” section as well as a “seafood” section.
Other recipes that caught my eye were the Artichoke, Spinach, and Red Pepper Grilled Cheese, the Herb Roasted Tomato and Mozzarella Grilled Cheese, and the Bacon Guacamole Grilled Cheese.
Then there were some fun ones like the Jalapeno Popper Grilled Cheese and the Loaded Baked Potato Grilled Cheese!
But then… I saw the Buffalo Chicken and Bleu Cheese Grilled Cheese. Hello. She might as well have named it “The Megan.”
So that is the concoction I decided to attempt to make for the Tenney family on Monday night. The recipe calls for chicken thighs, but I had frozen chicken breasts on hand, so I used those instead, cooking them with a bottle of Frank’s Red Hot buffalo sauce (mixed with a package of dry ranch dressing) in the crockpot all day. I love that the recipe gives you the “30 minute Shortcut” option where you can just shred a rotisserie chicken and mix in the hot sauce. Some days I just forget to plan ahead!
Once the chicken is ready, you shred it, and you can add in more of the hot sauce from the slow cooker, if you want the chicken to be a little more spicy. Then, you spread cream cheese on one side of your bread, and butter on the other side. Add some of the chicken and two tablespoons of blue cheese on top of the cream cheese on one slice, then top with the other slice. Then just place your sandwich on a skillet over medium heat, butter-side down, and brown both sides.
The sandwiches were delicious! They were messy, so Daniel chose to eat his with a fork, while I dove right in! I just added less chicken to the kids’ sandwiches, and they did just fine. We ended up with a whole tub of leftovers which we ate over the next few days. So. Good!
Do you think your home needs The Gourmet Grilled Cheese Cookbook? Well then you’re in luck, because Kit is giving away a hardcover copy! Enter below to win, and good luck!
If you want to order the cookbook, you can get it on Amazon. There is also a Kindle version, for only $5.49!