You know I couldn’t go the whole summer without posting my precious once again……sigh. Forget the Rings, I am The Lord of the Blossoms!!!
One thing I can count on is from about the end of June till early October there is a wealth of squash blossoms at our farmers market. And I hate to rub it in but the best part is, they’re just five for dollar!
Needless to say that every week I make it to the Farmer’s Market, I buy squash blossoms, but sadly I don’t always get use them before they wilt. Most weeks I do find something to do with them, even if they just find their way into a salad, or on top of a pizza. I’ve made blossoms so many different ways and Lisa does humor me and tries them, but the only type she really likes is the original version stuffed with a blend of cheeses, lightly battered and quickly fried till golden brown. These are the ones that practically melt in your mouth when you bite into them!
I don’t know if you remember but a few months back I started making my own ricotta cheese, I featured it in my first posting for the Mid Atlantic Dairy Association. If you follow the link to the Dairy Spot you can find the old chef there with his own page, sharing some of my favorite dairy based recipes! Well lets get back to my home made ricotta cheese (follow the link for the recipe)! I would never have believed my precious could have been anymore delicious than it already was, but that homemade ricotta really made a difference! If you haven’t tried making your own ricotta you really need to, its not that hard to make and so much better than store bought!
As for my precious, you can find the recipe here.
The Dairy Association does have a calendar of National Food Months, but sadly nothing dairy was on the schedule this month. So I decided to make it the unofficial “Cheese Lover’s Month“! So you’re getting a double dose of cheesy deliciousness with this post! I’m sure my friends at the Dairy Spot won’t mind too much, they love cheese as much as I do!
So let’s get to the main event, A Grilled Cheeses Sandwich stuffed with Buffalo Chicken and Gorgonzola Cheese Crumbles…..sigh. This is without a doubt my new favorite sandwich, and I have Kevin from Closet Cooking to thank for coming up with this amazing combination of flavors! Of course I did test this sandwich four times before I decided on the right combination, and the chicken is soaked in my famous buffalo chicken sauce! But whether you make it with Cheddar, Velveeta, Monterey Jack or American I can promise you it will be delicious, although Yellow American won out in the end!
- 6 oz Franks Buffalo Wing Sauce 180 ml, or hot sauce of your choice
- 6 tbs unsalted butter 90 g
- 2 oz honey 60 ml
- 4 slices of a thick bread like sourdough
- 4 oz cooked chicken thigh meat pulled and shredded 113 g
- 4 oz yellow American cheese 113 g
- 1 oz gorgonzola crumbled 28 g, or bleu cheese
- 2 tbsp unsalted butter 30 g
- In a sauce pan add hot sauce, butter and honey. **
- (For the recipe if you are making the ratio is 2 parts hot sauce, 1 part butter, and 1/2 part honey)
- Add the cooked chicken to enough sauce to coat it liberally, set aside
- Place the four slices of bread on a platter and begin topping each slice with 1/4 of the American cheese until it is all used up.
- Divide the chicken between two of the slices, placing the shredded buffalo chicken on top of the American cheese.
- Add the gorgonzola crumbles on top of the chicken, divide between the two sandwiches.
- Place the top slice with the rest of the American cheese on top of the sandwich you just built.
- In a large frying pan or griddle on medium high heat, place half the butter and allow to melt, placing the grilled cheese onto the hot melted butter.
- Allow to brown slightly, then gently remove from the pan
- Add the rest of the butter to the pan and flip the sandwiches over to brown the other side
- Allow to continue to cook over low heat until the cheese has melted.
- Slice in half and serve immediately with plenty of napkins!
**Here is the tricky part, you want to get the sauce almost to point of boiling, but do not let it boil, or get too hot. If the sauce gets too hot it will begin to separate. I actually get the sauce hot enough to melt the butter, then turn off the heat. By not over heating the sauce it will stay rich and thick and give the wings a wonderful coating.
That sandwich was too good, the buffalo chicken surrounded my melted american cheese, with little bits of gorgonzola cheese in every bite….words do not do it justice! You have to try this sandwich, trust me you won’t be disappointed! You know its going on my school menu, my girls are going to absolutely love this sandwich, and I know you will too! This is the perfect way to celebrate “Cheese Lover’s Month” so grill up a sandwich and join me in the celebration!
Please stop by to see me at the Dairy Spot and say hi to my friends from the Mid Atlantic Dairy Association, and while you’re there check out all the great dairy recipes and nutritional information they have on their site.
Well the old chef’s got to get back to work on his menu’s for this school year, my girls will be in the day labor day and I have be ready for them……I hope they come hungry!
Have a great week and I’ll see you soon!