This recipe is as good as it sounds. Mark wasn't the hugest fan of the crunchy chunks of carrot and celery in the sandwich, but I probably should have grated the carrot like the recipe says and sliced the celery thinner. I didn't mind the crunch. I also don't love blue cheese, so I left it out of mine and squirted some blue cheese dressing in Mark's sandwich.
1/4 cup cooked shredded chicken, warm
1 tablespoon hot sauce (I used Frank's buffalo hot sauce)
1/2 tablespoon mayo (optional)
1 tablespoon carrot, grated
1 tablespoon celery, sliced
1 tablespoon green or red onion, sliced or diced (we didn't use)
1 tablespoon blue cheese, room temperature, crumbled
1/2 cup cheddar cheese, room temperature, grated
2 slices bread
1 tablespoon butter, room temperature
Directions
Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl.
Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the buffalo chicken salad, the remaining cheese and finally the other slice of bread.
Heat a non-stick pan over medium heat.
Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.
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