It’s Wisconsin blue and Monterey Jack perfectly complemented by crispy fried chicken and buffalo wing sauce. This grilled cheese sandwich is why delicious is called, well, delicious.
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- 4 boneless chicken breasts
- Salt, so taste
- Ground black pepper, to taste
- 1 cup buttermilk
- 1 cup flour
- 1 cup spicy “buffalo wing” sauce
- Vegetable oil, for frying
- 6 tablespoons butter, room temperature
- 8 slices sourdough bread
- 4 slices Wisconsin Monterey Jack cheese
- ⅔ cup (4 ounces) Wisconsin blue cheese, crumbled
- 2 cups iceberg lettuce, shredded
- Sweet pepper bruschetta topping, optional
- Hot sport peppers, optional
- Season chicken breasts with salt and pepper and place in zip-style resealable bag. Pour buttermilk into bag and seal. Refrigerate at least 1 hour or overnight.
- Place flour on a plate and season with salt and pepper. Pour wing sauce into bowl. Heat large sauté pan over medium-high heat. Add vegetable oil to about 1-inch depth and heat to 350°F. Remove chicken breasts from the bag and roll in flour to coat. Fry in hot oil, 4 to 5 minutes per side, until golden and cooked through.
- Remove the chicken breasts from the skillet with tongs and turn them in the bowl of hot sauce to coat evenly. Reserve on plate.
- Heat a large skillet over medium heat. Butter one side of each bread slice. Place 4 slices, butter-side-down, in skillet and top each with 1 slice Monterey Jack, 1 chicken breast, 1 ounce blue cheese crumbles and ½ cup of shredded lettuce. Layer the sweet pepper bruschetta topping on the lettuce, if using. Top each sandwich with another piece of the bread, butter-side up, and grill, turning once, until bread is golden and cheese melts. Garnish with sport peppers, if desired.