Buffalo Chicken Melt

Name: Buffalo Chicken Melt (Elevated)
Total time: 1 h 30 min
Yield: 2
Cuisine: American
Ingredients: 1 lb Boneless skinless chicken breasts; 1 tbsp Olive oil; 1/2 tsp Smoked paprika; 1/4 tsp Cayenne pepper; 1 cup Hot sauce (high-quality, fermented); 4 tbsp Unsalted butter; 2 tbsp Red wine vinegar; 1 tbsp Honey; 1/4 cup Gorgonzola cheese, crumbled; 1/4 cup Gruyere cheese, shredded; 4 slices Brioche bread; 1 cup Celery root, julienned; 1/4 cup Greek yogurt; 1 tbsp Lemon juice; 1 tbsp Fresh chives, chopped

⏱1h 30m

👥2

🔥800 cal

Hard

🍽️American

An elevated Buffalo Chicken Melt featuring sous vide chicken, a complex Buffalo sauce reduction, artisanal bread, and a vibrant celery root slaw. This version is designed for a refined palate.

1 lb Boneless skinless chicken breasts

1 tbsp Olive oil

1/2 tsp Smoked paprika

1/4 tsp Cayenne pepper

1 cup Hot sauce (high-quality, fermented)

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(0 reviews)

⏱1h 30m

👥2

🔥800 cal

Hard

🍽️American

An elevated Buffalo Chicken Melt featuring sous vide chicken, a complex Buffalo sauce reduction, artisanal bread, and a vibrant celery root slaw. This version is designed for a refined palate.

#sandwich #chicken #buffalo #melt #gourmet #spicy

Instructions

Chicken: Season chicken with olive oil, smoked paprika, and cayenne pepper. Vacuum seal and sous vide at 165°F (74°C) for 1.5 hours. Cool and shred.
Sauce: In a saucepan, combine Sauce ingredients. Simmer over medium-low heat for 20-25 minutes, or until reduced by half and slightly thickened.
Celery Root Slaw: In a bowl, combine Celery root, Greek yogurt, lemon juice, and chives. Mix well.
Combine: Toss shredded chicken with Buffalo sauce reduction.
Assemble: Layer Gruyere cheese, Buffalo chicken, and Gorgonzola cheese on two slices of brioche bread. Top with remaining bread slices.
Grill: Butter the outside of each bread slice. Grill sandwiches over medium heat for 3-4 minutes per side, or until golden brown and cheese is melted. Serve with Celery Root Slaw.

Ingredients

1 lb 450 g Boneless skinless chicken breasts
1 tbsp 15 mL Olive oil
1/2 tsp 2.5 mL Smoked paprika
1/4 tsp 1.25 mL Cayenne pepper
1 cup 240 mL Hot sauce (high-quality, fermented)
4 tbsp 60 mL Unsalted butter
2 tbsp 30 mL Red wine vinegar
1 tbsp 15 mL Honey
1/4 cup 60 g Gorgonzola cheese, crumbled
1/4 cup 60 g Gruyere cheese, shredded
4 slices N/A Brioche bread
1 cup 150 g Celery root, julienned
1/4 cup 60 mL Greek yogurt
1 tbsp 15 mL Lemon juice
1 tbsp 15 mL Fresh chives, chopped

Equipment

Sous vide machine
Vacuum sealer
Saucepan
Grill pan or skillet
Mixing bowl

Instructions

Chicken: Season chicken with olive oil, smoked paprika, and cayenne pepper. Vacuum seal and sous vide at 165°F (74°C) for 1.5 hours. Cool and shred.
Sauce: In a saucepan, combine Sauce ingredients. Simmer over medium-low heat for 20-25 minutes, or until reduced by half and slightly thickened.
Celery Root Slaw: In a bowl, combine Celery root, Greek yogurt, lemon juice, and chives. Mix well.
Combine: Toss shredded chicken with Buffalo sauce reduction.
Assemble: Layer Gruyere cheese, Buffalo chicken, and Gorgonzola cheese on two slices of brioche bread. Top with remaining bread slices.
Grill: Butter the outside of each bread slice. Grill sandwiches over medium heat for 3-4 minutes per side, or until golden brown and cheese is melted. Serve with Celery Root Slaw.

Nutrition per serving

Calories 800

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Buffalo Chicken Melt

Buffalo Chicken Melt

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