Sunday, March 17, 2013

Lunch is Served - Buffalo Chicken & Maytag Blue Cheese Melts

Star of the Show: Farm Fresh Maytag Blue Cheese, NK 
Today's hearty lunch recipe is an excellent example of how just one very special ingredient can really amp up a dish. In this case, a modest portion of fresh Maytag Blue Cheese takes the ubiquitous Buffalo Chicken Sandwich to new heights. 

Our easy Pulled Chicken Sandwich offers all the tangy Buffalo Sauce flavor you crave, and makes for a great casual lunch or even dinner option. Homemade Buffalo Sauce allows you to adjust the flavor to your taste.  

I prefer to use Boneless Chicken Thighs for this recipe because they are moister than breast meat, but if you are more into white meat, you can use boneless breasts that have been sliced in half. 

Open-Faced Pulled Buffalo Chicken and Maytag Blue Melts, Photo: NK

Here's how to do it: 

Open-Faced Pulled Buffalo Chicken and Maytag Blue Melts 
Serves 3 - 4

4 Brioche Buns or large, sturdy Hotdog Buns split down the middle
3 Stalks of Celery, sliced into 1/8 inch pieces
1/2 teaspoon Olive Oil
Pepper to taste
1/4 Pound good quality Maytag Blue Cheese, chopped or crumbled 
1 Pound Boneless Chicken Thighs
1/2 an Onion - (Optional) for boiling the Chicken

Photo: NK
Buffalo Sauce Ingredients
3 Tablespoons Frank's Red Hot Sauce
3 Tablespoons Melted Butter 
1 teaspoon Worcestershire Sauce
1/2 teaspoon Red Wine or Cider Vinegar

Boil a large pot of water over medium high heat with the Onion (if using).

Lightly Scoop out the middle of the buns if using Brioche. 

Preheat the broiler

Shredded Chicken with Buffalo Sauce, Photo: NK

Combine the sliced Celery, Olive Oil, and a pinch of Pepper in a small bowl. Set aside.

Once pot comes to a boil, add the Chicken Thighs. Cook for 5 minutes and then turn the flame down to medium heat and continue to cook another 15 minutes. Check for doneness. Juices should run clear and the Chicken should be fully opaque. 

Remove the Chicken to a surface for shredding. 

While the Chicken is cooking, prepare the Buffalo Sauce by combining all the ingredients in a small bowl. Feel free to adjust flavor by adding more Hot Sauce or additional spices.

Ready to Broil, Photo: NK 
Once Chicken is cooked, shred it as best you can using two forks, pulling it apart into strings. 

Pour the Buffalo Sauce over the Shredded Chicken. Place Buns in a broiler pan and stuff with ample amounts of Chicken. Top each sandwich with some crumbles of the Maytag Blue Cheese and broil for 2 minutes. 

Top with the Chopped Celery and serve hot.


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