This zesty sandwich features Pickle Creek Roasted Garlic and Prairie Fire Olive Oil in a grilled cheese twist on a favorite game-day dip.
Print Recipe
Super Bowl Grilled Cheese
Ingredients
- 8 oz shredded cheddar cheese, divided
- 4 oz cream cheese
- 2 c cooked chicken breast
- 1/3 c buffalo sauce
- 1/2 c blue cheese dressing
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1.5 Tbsp Pickle Creek Roasted Garlic Infused Olive Oil
- 1.5 Tbsp Pickle Creek Prairie Fire Infused Olive Oil
- 4 slices sourdough bread
Ingredients
- 8 oz shredded cheddar cheese, divided
- 4 oz cream cheese
- 2 c cooked chicken breast
- 1/3 c buffalo sauce
- 1/2 c blue cheese dressing
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1.5 Tbsp Pickle Creek Roasted Garlic Infused Olive Oil
- 1.5 Tbsp Pickle Creek Prairie Fire Infused Olive Oil
- 4 slices sourdough bread
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Instructions
In a medium saucepan, mix together the cream cheese, 4 ounces of the shredded cheddar cheese, the buffalo sauce, and the blue cheese dressing. Heat over medium heat, stirring frequently, until cheese is melted.
While cheese melts, shred the cooked chicken (I like to use rotisserie chicken) and chop the carrot and celery. Once buffalo cheese sauce is melted, stir in the shredded chicken and let it heat through. Take the saucepan off the burner and stir in the carrots and celery. Set buffalo chicken mix aside.
Heat a large skillet over medium heat. Add equal parts Prairie Fire & Roasted Garlic Olive Oil to coat the bottom of the skillet. Place 2 pieces of bread in the skillet and top each with more shredded cheddar cheese. Spoon buffalo chicken mixture onto each sandwich and top with a second slice of bread.
Let cook until golden brown, 3-4 minutes, flip, and cook for an additional 3-4 minutes until the other side is also golden brown and the cheddar is melty. Enjoy!
