Katie
Do you recall that amazing Buffalo Chicken from this week’s Slow Cooker Sunday??
Well, it’s back and even better than before! After two nights of the buffalo chicken lettuce wraps, I decided it was time for a change. We still had some chicken leftover (and I was not letting it go to waste – it was too good!) So, I decided to make a sandwich out of it. A panini, to be more specific. From the Steve’s basic cheese making kits I’d got at a sale last sunday, I got out my Cuisinart Griddler, some bread, and some cheese, and got to work. (And by work, I basically slicing some bread. It was that easy!)
- Start by preheating your Griddler (or panini-maker if you have one) to medium.
- Next, slice the bread. (I used a whole-wheat Italian loaf, which I didn’t even know they made.)
- Lightly butter one side of each slice. (Note to self: Next time, take the butter out at least 20 minutes before you need it so it’s soft! I remembered to take the buffalo chicken out to take the chill off, but completely forgot about the butter!)
- Turn the bread over so the buttered side is down.
- Break 1 slice of cheddar cheese and half and place it on the bread. (If your bread is more square, you don’t need to break the cheese in half.)
- Top with some of the shredded buffalo chicken.
- Break another slice of cheese in half and place it on top of the chicken.
- Top the sandwich with the remaining slice of bread. Make sure the buttered side is on top.
- Place your sandwich on the Griddler.
- Close the Griddler and cook until the cheese is melted, the chicken is warm, and the bread is golden brown.
- Slice on the bias (aka diagonally) and serve immediately!
This sandwich was soooo good! My husband even stole a few bites from mine after he devoured his! Enjoy!
