Late drunken nights typically end with me falling into bed with an oversized box of pizza. There is no better time to eat greasy pizza than at 4 am, when all you want is cheesy comfort. Looking for a better way to end the night? Make my Smoky Buffalo Chicken Grilled Cheese instead.
This twist on buffalo chicken dip turns your favorite dip into a satisfying late-night meal that tastes good at all hours of the day.
Note: I used whole smoked chicken wings from Fat Head’s Saloon (Pittsburgh, PA) in this recipe, but feel free to substitute with shredded rotisserie chicken or whatever else you have on hand. The bacon fat is also optional, but adds a ton of flavor and I highly recommend using it.
Smoky Buffalo Chicken Grilled Cheese
Ingredients
Instructions
Bring butter and bacon fat to room temperature. Mix in a small bowl until combined. Spread a generous amount onto the outside of each slice of bread and set aside.
Mix the shredded chicken, hot sauce and ranch in a small bowl until combined. Not hot enough for you? Add a couple pinches of cayenne pepper to suit your taste.
Spread an even layer of the chicken mixture onto one slice of bread, buttered side down.
Top the chicken mixture with cheese and slices of red onions (if using).
Heat a non-stick skillet over medium-low heat. Place the grilled cheese (buttered side down) onto the skillet and cook for 3-4 minutes or until the cheese begins to melt and the bread is nicely browned. Cover with a lid to help the cheese melt.
Place the second piece of bread on top of grilled cheese (buttered side up) and press down gently to stick the two pieces together. Flip the grilled cheese and continue cooking the other side for 3-4 minutes or until golden brown.
Remove from heat and enjoy!