Buffalo Chicken Grilled Cheese
- 625
- CALORIES
- 57g
- PROTEIN
- 39g
- CARBS
- 26g
- FAT
Macros are per serving and do not change when you scale.
Ingredients
- 150g (5.5 oz) chicken breast
- 2 slices (90g) sourdough or wholemeal bread
- 45g (1/2 cup) cheddar, grated
- 30g (2 tbsp) buffalo sauce
- 5g (1 tsp) butter, softened
- Water, to cover the chicken for poaching
- 1/4 tsp fine salt; 1 spring onion, sliced
Method
- Poach the chicken: cover with cold water, add the salt, bring to a bare simmer, cover and cook 12-14 min to 74C / 165F.
- Shred it hot with two forks and toss straight through the buffalo sauce.
- Butter the OUTSIDE of both slices of bread. The butter goes on the bread, never in the pan - it toasts evenly instead of burning in patches.
- Build the sandwich butter-side out: bread, half the cheddar, all the chicken, the rest of the cheddar, bread.
- Cook in a dry pan over MEDIUM-LOW for 4-5 min a side. Low and slow is what melts the middle before the outside is black.
- Press it gently with a spatula once per side, no more.
- Rest it 2 min before cutting so the cheese sets enough to hold together.
Tip: cheese on both sides of the filling, not one. It welds to each slice of bread and stops the chicken sliding out on the first bite.
EquipmentSkillet, small lidded pan, two forks
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KeepsEat straight away. The buffalo chicken keeps 3 days and makes the whole thing a 6 minute lunch later in the week.
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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.