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Buffalo Chicken Dip Grilled Cheese Sandwiches
- 1 1/3 cup shredded rotisserie chicken breast (see note)
- 1/4 cup reduced-fat cream cheese (Neufchâtel cheese), softened
- 1/4 cup Frank's Red Hot "Original" hot sauce (see note about adjusting spiciness)
- 1/4 cup finely chopped sweet onion
- 8 slices American cheese (preferably from the deli, not pre-packaged, individually wrapped slices)
- 8 slices whole grain or whole wheat bread
- cooking spray
- 4 lettuce leaves
- 8 tomato slices
- Mix the chicken, cream cheese, hot sauce, and onion in a medium, microwave-safe bowl. Microwave until hot and melty throughout (about 30-45 seconds).
- Top 4 slices of bread with one slice of cheese each, and divide the warm chicken mixture evenly on top of the cheese (about a heaping 1/4 cup per sandwich). Top each with a second slice of cheese and then a second slice of bread. Spray the exterior of the sandwiches with cooking spray.
- Cook in a nonstick skillet on medium-low, flipping partway through, until the bread is lightly browned and toasty on the outside and the cheese is warm and melty on the inside (about 2½ to 3 minutes on the first side, and about 1½ to 2 minutes more on the second side).
- Open each sandwich and place a leaf of lettuce and two tomato slices in the middle of each.
- Serve immediately.
Chicken: As we mentioned in the post, rotisserie chicken is a quick, easy option for this recipe. But, nearly any boneless, skinless chicken breasts will also work well here, as long as they’re not seasoned with spices or marinades that compete with the other flavors in this recipe. If you prefer, you can simply plan on cooking a couple of extra chicken breasts whenever you’re making chicken, so you'll have extra cooked chicken for this recipe without any extra work.
Hot sauce: We like to use 1/4 cup total for this recipe (which works out to be 3 teaspoons per sandwich). That amount creates a bold, pleasantly spicy "buffalo wing" flavor. However, if you'd like a little less spice and a more "grilled cheesey" flavor, try using a total of 8 teaspoons hot sauce, instead of the full 1/4 cup (which will work out to be 2 teaspoons of hot sauce per sandwich instead of 3 teaspoons). It's also delicious!
Make-ahead steps: You can mix up the "buffalo chicken dip" portion of this recipe (the chicken, cream cheese, hot sauce, and onion) earlier in the day or a day before, so your grilled sandwiches are even quicker to make at mealtime.