Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Buffalo Grilled Cheese With Broccoli Slaw
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- Level: Easy
- Total: 50 min
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 929
- Total Fat
- 72 g
- Saturated Fat
- 33 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 5 g
- Sugar
- 11 g
- Protein
- 33 g
- Cholesterol
- 149 mg
- Sodium
- 1741 mg
Grilled cheese with a Buffalo kick! To capture the classic flavors of Buffalo, we load this grilled cheese sandwich with bacon and tomato, pepper Jack and blue cheeses. A mixture of butter and hot sauce is spread on the bread, then it's toasted in a skillet until browned and crisp with a melty center. Serve with a simple broccoli slaw loaded with crunchy celery and a tangy, creamy dressing.
- Level: Easy
- Total: 50 min
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 929
- Total Fat
- 72 g
- Saturated Fat
- 33 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 5 g
- Sugar
- 11 g
- Protein
- 33 g
- Cholesterol
- 149 mg
- Sodium
- 1741 mg
Ingredients
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Directions
- Set a wire rack on a baking sheet and put on the middle oven rack; preheat to 200 degrees F. Stir together the butter and 3 tablespoons hot sauce in a small bowl until smooth. Set aside.
- Cook the bacon in a large nonstick skillet over medium heat, turning as needed, until browned and crisp, 5 to 7 minutes. Remove to a paper towel-lined plate, then break bacon slices in half. Wipe out the skillet and reserve.
- Combine the mayonnaise, sour cream, vinegar, honey, celery seeds, mustard powder and remaining 2 tablespoons hot sauce in a large bowl. Whisk until smooth. Add the broccoli slaw and celery; toss to coat in the dressing and season with salt and pepper, if needed. Refrigerate until ready to serve.
- Lay out 4 bread slices on a work surface. Top each with 1/4 cup pepper Jack, 2 tablespoons blue cheese, 3 half pieces of bacon and 1 tomato slice. Top with the remaining pepper jack, then the remaining bread slices, gently pressing to adhere. Spread half of the hot sauce-butter mixture evenly on the top bread slices.
- Preheat the reserved skillet over medium-low heat. Add 2 sandwiches, buttered-side down. Spread some of the remaining butter on top. Cook until the sandwiches are golden brown on the bottom and the cheese starts melting, 3 to 5 minutes (reduce the heat if the bread is browning too quickly). Flip and cook until browned on the other side and the cheese is melted, about 3 more minutes. Remove to the baking sheet in the oven to keep warm. Wipe out the skillet and repeat with the remaining sandwiches.
- Cut the sandwiches in half and serve with the slaw.
Cook’s Note
This recipe calls for a lot of hot sauce, so be sure to use a mild kind, like Frank’s RedHot. Tabasco is much hotter.
