Best Blue Cheese And Chicken Sandwich Recipes

Mary's Grilled Cheese Sandwich with Spicy Buffalo Chicken, Pepper Jack and Blue Cheese image

Provided by Food Network

Time 11m

Yield 1 sandwich

Number Of Ingredients 7

2 slices soft white bread
2 teaspoons unsalted butter, melted
1 tablespoon blue cheese at room temperature, crumbled
1 teaspoon heavy cream
1/4 cup shredded cooked chicken breast
1 tablespoon hot sauce, such as Frank's Hot
1 slice pepper jack cheese

Steps:

Brush both sides of each slice of bread with the butter.
Place the blue cheese and heavy cream in a food processor fitted with a steel blade and process until smooth. Spread the pureed blue cheese over the top of one side of each slice of bread.
In a small bowl, mix together the chicken and hot sauce and arrange it over the blue cheese puree on one slice of the bread. Place the pepper jack cheese on top of the chicken and cover it with the other slice of bread, blue cheese puree side down.
Heat a griddle on top of the stove over medium-high heat. Place the sandwich on the griddle and grill for about 2 to 3 minutes on each side, or until the bread is golden brown and the cheese is melted. Slice the sandwich into 8 small serving pieces.

Open-Face Grilled Chicken, Maytag Blue Cheese, and Toasted Pecan Sandwich image

Provided by Ron Silver

Yield Makes 2

Number Of Ingredients 9

One 6-ounce boneless, skinless chicken breast, cut in half lengthwise
2 tablespoons olive oil
Kosher salt and freshly ground black pepper to taste
Dash of Worcestershire sauce
2 tablespoons chopped pecans
2 slices raisin pumpernickel bread
2 tablespoons mayonnaise, homemade or store-bought
2 tablespoons Maytag Blue cheese
8 watercress sprigs

Steps:

1. Combine the chicken, olive oil, salt, pepper, and Worcestershire sauce in a bowl. Cover with plastic wrap and set aside for 30 minutes so the chicken can marinate.
2. Toast the pecans in a small skillet over medium heat for 2 minutes, or until golden brown, stirring occasionally. Alternatively, roast the pecans in a preheated 300°F oven for 15 minutes, or until they smell toasted. Transfer the pecans to a plate and set aside to cool.
3. Grill the chicken under the broiler or on an outdoor grill for 10 to 12 minutes, or until thoroughly cooked, turning once. Whether broiling or grilling, for the best flavor make sure the heat is high so you will get a nice caramelized brown color on the chicken. Allow the chicken to rest for at least 10 minutes to allow the juices to settle in the meat. Using a very sharp knife, slice the chicken as thinly as possible on a bias.
4. Spread each slice of bread evenly with the mayonnaise. Divide the chicken slices between the 2 slices of bread. Sprinkle with bits of the blue cheese and then sprinkle on the toasted pecans.
5. With a sharp knife, quarter each sandwich. Garnish each quarter with a sprig of watercress and serve.

Open-Face Grilled Chicken, Maytag Blue Cheese, and Toasted Pecan Sandwich image

Yield serves 2

Number Of Ingredients 9

One 6-ounce boneless, skinless chicken breast, cut in half lengthwise
2 tablespoons olive oil
Kosher salt and freshly ground black pepper to taste
Dash of Worcestershire sauce
2 tablespoons chopped pecans
2 slices raisin pumpernickel bread
2 tablespoons mayonnaise, homemade (page 284) or store-bought
2 tablespoons Maytag Blue cheese
8 watercress sprigs

Steps:

Combine the chicken, olive oil, salt, pepper, and Worcestershire sauce in a bowl. Cover with plastic wrap and set aside for 30 minutes so the chicken can marinate.
Toast the pecans in a small skillet over medium heat for 2 minutes, or until golden brown, stirring occasionally. Alternatively, roast the pecans in a preheated 300°F oven for 15 minutes, or until they smell toasted. Transfer the pecans to a plate and set aside to cool.
Grill the chicken under the broiler or on an outdoor grill for 10 to 12 minutes, or until thoroughly cooked, turning once. Whether broiling or grilling, for the best flavor make sure the heat is high so you will get a nice caramelized brown color on the chicken. Allow the chicken to rest for at least 10 minutes to allow the juices to settle in the meat. Using a very sharp knife, slice the chicken as thinly as possible on a bias.
Spread each slice of bread evenly with the mayonnaise. Divide the chicken slices between the 2 slices of bread. Sprinkle with bits of the blue cheese and then sprinkle on the toasted pecans.
With a sharp knife, quarter each sandwich. Garnish each quarter with a sprig of watercress and serve.

Blue Cheese and Chicken Sandwich image

Provided by Lene8655

Time 25m

Yield 1 serving(s)

Number Of Ingredients 10

1 boneless skinless chicken breast
1 teaspoon cajun seasoning
1/2 lemon, juice of
15 g blue cheese
1 teaspoon mayonnaise
1 small tomatoes, sliced
1 salad onion, sliced
50 g salad leaves
2 slices bread
salt & freshly ground black pepper

Steps:

Season the the chicken with the Cajun, salt and pepper. Cook in a non stick frying pan for 5 minutes, then turn and cook for about 4 minutes until cooked through but still moist and juicy. Now squeeze over a little lemon juice.
While the chicken is cooking, mash together the blue cheese and the mayonnaise.
Layer the salad ingredients on top of the slices of bread and top with moist chicken, followed by the blue cheese mayo. Sandwich together and eat warm.

Nutrition Facts : Calories 407.8, Fat 9.4, SaturatedFat 3.9, Cholesterol 80.9, Sodium 669.1, Carbohydrate 47.3, Fiber 6.4, Sugar 9.6, Protein 36.8