Grilled Buffalo Chicken Sandwiches.

With gorgonzola slaw! Oh yes. Make these buffalo chicken sandwiches happen tonight please. You know how sometimes you get a crazy craving in your head? One that just sounds so good and you can’t get rid of it? This sandwich is a direct result of that. I’ve always been a cravings based person (except when […]

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With gorgonzola slaw! Oh yes. Make these buffalo chicken sandwiches happen tonight please.

grilled buffalo chicken sandwiches with gorgonzola slaw

You know how sometimes you get a crazy craving in your head? One that just sounds so good and you can’t get rid of it?

This sandwich is a direct result of that.

grilled buffalo chicken

I’ve always been a cravings based person (except when I was pregnant, weirdly enough!) and that’s never really changed. So when I thought of grilled buffalo chicken sandwiches, I couldn’t get them out of my head.

And it’s no secret that I’m a huge fan of buffalo wing flavored, well… ANYTHING. 

gorgonzola slaw

While we’ve been quarantining, I’ve succeeded at a few things – most notably, making perfect grilled chicken. I don’t know why or how, but it’s like most other things in cooking – after doing it over and over again, you just get a feel for it and know when the chicken is ready.

So we’ve had a lot of grilled chicken! Eddie doesn’t mind. Obviously. 

When you grilled it and slather it in buttery hot sauce? Wow. It doesn’t get better.

grilled buffalo chicken

The other, maybe even more incredible, thing about this sandwich? The gorgonzola slaw. OH YES OH YES. 

It’s crunchy, flavorful and just barely creamy. Basically the perfect consistency! 

The gorgonzola slaw is from a recipe in my first cookbook, Seriously Delish. I served it on slow roasted chicken tacos and it’s easily one of my favorite things in the whole book.

grilled buffalo chicken sandwiches with gorgonzola slaw

So that’s what we have here! Gorgonzola slaw on top of saucy, slightly spicy grilled chicken. Maybe a little blue cheese sauce if you want.

Serve on a toasty, buttery and soft brioche bun. 

It is heaven!

grilled buffalo chicken sandwiches with gorgonzola slaw

This is a quick and easy meal that you can throw together for dinner. You can make the slaw a bit ahead of time and it even keeps well in the fridge for leftovers. There’s a lot of flavor, texture and it’s satisfying too.

You can also slice the chicken and serve it over the slaw, minus the bun! 

We’ve got it all covered for dinner now.

grilled buffalo chicken sandwiches with gorgonzola slaw

Grilled Buffalo Chicken Sandwiches

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Grilled Buffalo Chicken Sandwiches

These grilled buffalo chicken sandwiches are smoky and saucy and topped with refreshing gorgonzola slaw and a spritz of lime!
Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 4 to 6 thin sliced chicken breasts (I slice 3 breasts in half)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • salt and pepper
  • ½ cup hot sauce (like frank’s red hot or frank’s buffalo wing)
  • 3 tablespoons unsalted butter
  • brioche buns, for serving
  • ranch or blue cheese dressing, for serving

gorgonzola slaw

  • 2 to 3 cups chopped/shredded green or savoy cabbage, or 1 (14oz) bag coleslaw mix
  • 1 large carrot, peeled into ribbons
  • 4 ounces crumbled gorgonzola cheese, plus extra for serving if you wish
  • 3 tablespoons plain greek yogurt
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon olive oil, or avocado oil or another oil you love
  • salt and pepper

Instructions

  • Preheat your grill to the highest setting.
  • For the chicken, I like to use thin sliced breasts because I think they are easier to eat on a sandwich. I usually buy chicken breasts and slice them in half lengthwise.
  • Season the chicken breasts all over with a pinch of salt, pepper and the smoked paprika and garlic powder.
  • Heat a small saucepan over medium heat and place the hot sauce and butter in it. Cook just until the butter melts, stirring often. You can also do this in the microwave!
  • You want the grill heat between 400 and 450 degrees, so reduce the heat slightly if needed. Place the chicken on the grill. Grill for 4 minutes, then flip and grill for 3 minutes more. Brush the chicken with the buffalo wing sauce. Flip, brush the other side, and grill for another minute. You can do this 1 or 2 more times, you want the internal temperature to be 165 degrees F. It may take more or less time based on the thickness of your chicken breast! You can also throw the buns on the grill for 1 to 2 minutes if you’d like.
  • When the chicken is done, remove it from the grill and brush it with more of the buffalo sauce.
  • To serve, if desired you can add a little bit of blue cheese dressing or ranch on the bottom of the bun. Top with the chicken breast (or 2, if you’re my husband), then top with the slaw. You can add an extra sprinkle of gorgonzola too! Eat immediately. Yum.

gorgonzola slaw

  • Place the shredded cabbage and carrots in a large bowl. In a smaller bowl, whisk together the cheese, yogurt, lime juice and olive oil. Pour it over the cabbage and toss thoroughly until everything is combined. Season with a generous pinch of salt and pepper and toss well. The slaw will not be super creamy and saucy - it’s very much a light coating.

grilled buffalo chicken sandwiches with gorgonzola slaw

Take.a.bite.

The post Grilled Buffalo Chicken Sandwiches. appeared first on How Sweet Eats.

Everything Cheesy Spinach Artichoke Twists.

The rest of December officially just got better, thanks to these spinach artichoke twists!  I mean… aren’t these THE CUTEST!! Yes. They are. But wait until you taste them. If you need a fun little appetizer to serve this holiday season, it is here for you. This is SO much easier than it looks. I […]

The post Everything Cheesy Spinach Artichoke Twists. appeared first on How Sweet Eats.

The rest of December officially just got better, thanks to these spinach artichoke twists! 

These spinach artichoke twists are filled with cheese and pancetta. They are buttery and flaky on the outside then sprinkled with everything seasoning. YUM.

I mean… aren’t these THE CUTEST!!

Yes. They are. But wait until you taste them. If you need a fun little appetizer to serve this holiday season, it is here for you.

spinach artichoke filling

This is SO much easier than it looks. I first saw the recipe on bon appetit. It looked incredible and I was dying to make it for a party, but thought it might be too involved.

Spoiler alert: it isn’t at all!

If I can do it, you definitely can do it.

All you need to make this happen is two sheets of puff pastry and a couple ingredients for the filling. Maybe a glass of wine for yourself on the side.

puff pastry filled with spinach artichoke

In fact, I changed a lot of things about the filling. For example, their’s uses frozen spinach and for some reason, I just never have frozen spinach on hand. I don’t love frozen spinach either. But we ALWAYS have fresh baby spinach in our fridge because we use it in smoothies daily. Plus, there is no thawing required! 

And I added in chopped artichokes too. Because nothing screams “the holidays!” like spinach artichoke dip. It’s addictive.

puff pastry filled with spinach artichoke

The filling isn’t overly cheesy, because if is, it will end up seeping out and bubbling all over the pan. It’s best to use a crumbly cheese, one that doesn’t get super melty. You know? I prefer gorgonzola with my spinach, which I have ever since I made this fancier spinach dip. It has blue cheese in it and the flavor is elevated about a million points because of that.

The combination is just wonderful. 

These spinach artichoke twists are filled with cheese and pancetta. They are buttery and flaky on the outside then sprinkled with everything seasoning. YUM.

Oh! The other thing?

I always use pancetta in these twists too. YEP. So we have spinach, shallot, artichokes, pancetta and blue cheese. I mean… I would eat that out of a bowl alone. Snuggled up on the couch with a spoon. And netflix. 

These spinach artichoke twists are filled with cheese and pancetta. They are buttery and flaky on the outside then sprinkled with everything seasoning. YUM.

Then the top is showered with everything seasoning! Just when you didn’t think things could get more flavorful. Wowza.

These spinach artichoke twists are filled with cheese and pancetta. They are buttery and flaky on the outside then sprinkled with everything seasoning. YUM.

The answer to the million dollar question: yes you can prep it ahead of time. YES! See, puff pastry is one of those things that really has to be baked and served almost immediately. It’s how you get the best buttery, flakey flavor and texture.

However, you can assemble this entire thing and throw it in the fridge for later in the day. It’s a win win!

Run run run and make it.

These spinach artichoke twists are filled with cheese and pancetta. They are buttery and flaky on the outside then sprinkled with everything seasoning. YUM.

Everything Spinach Artichoke Twists

Everything Spinach Artichoke Puff Pastry Twists

These spinach artichoke twists are filled with cheese and pancetta. They are buttery and flaky on the outside then sprinkled with everything seasoning. YUM.

  • 2 sheets frozen puff pastry, (thawed)
  • 4 ounces diced pancetta
  • 1 shallot, (diced)
  • 2 garlic cloves, (minced)
  • ½ teaspoon freshly cracked black pepper
  • 3 cups fresh baby spinach, (chopped)
  • 6 artichoke hearts, (chopped)
  • ½ cup crumbled gorgonzola, (or any blue! cheese)
  • 1 egg + 1 teaspoon water, (lightly beaten, for egg wash)
  • 1 to 2 tablespoons everything seasoning
  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Heat a large skillet over medium-low heat and add the pancetta. Cook until the pancetta is crispy and the fat is rendered. Remove the pancetta with a slotted spoon and place it on a paper towel to drain excess grease. Discard all by 1 teaspoon of the pancetta grease from the skillet.
  3. Add the shallot and garlic to the skillet and stir in the black pepper. Cook, stirring often, until the shallot softens, about 5 minutes. Remove the skillet from the heat and let the mixture cool slightly.
  4. While it’s cooling, prep you puff puff pastry. Use a circular object about the same size as your puff pastry to cut a circle out of the middle of both sheets, the exact same size. You want it to be as large as it can (so it goes to the edges!) – so you don’t waste much pastry. Place both circles on the parchment paper.
  5. In a large bowl, stir together the chopped fresh spinach, artichokes, pancetta, shallots and garlic. Stir in the crumbled cheese. Mix until everything is combined, then place it in the center of one of the puff pastry circles, leaving a ½ border along the edge. On that edge, brush with egg wash. Top the mixture with the other puff pastry circle, so they line up perfectly on top of each other with the filling in the center. Press the edges together.
  6. Use a biscuit cutter (or the rim of a glass) to press into the center, but don’t cut through. Use a sharp knife to cut slits in the puff pastry circle about 1 inch apart – from the center out to the edge. (see my third photo down!) Take each of those slices and gently twist it from the center. (see the fourth photo down.) Twist it two or three times. Don’t worry if filling is falling out and it looks messy – it will still bake up pretty!
  7. Brush the tops with egg wash and sprinkle on the everything seasoning.
  8. Bake on the center rack for 20 to 25 minutes, or until the puff pastry is golden and shiny. Serve immediately!

These spinach artichoke twists are filled with cheese and pancetta. They are buttery and flaky on the outside then sprinkled with everything seasoning. YUM.

Now maybe I need a dip for this too…

The post Everything Cheesy Spinach Artichoke Twists. appeared first on How Sweet Eats.

Your Holiday Greens Salad is Here! This Pear, Gorgonzola and Sweet and Spicy Pecan Salad is Everything.

This pear gorgonzola salad is about to take you through winter! It’s crunchy, savory, slightly sweet and loaded with major flavor. This year, I wanted to give you guys salad ideas that could be used for any meal. Or should I say – FESTIVE salads that could be the starter for any meal. I don’t […]

The post Your Holiday Greens Salad is Here! This Pear, Gorgonzola and Sweet and Spicy Pecan Salad is Everything. appeared first on How Sweet Eats.

This pear gorgonzola salad is about to take you through winter!

This pear gorgonzola is the perfect simple greens salad for the holiday and winter season! Topped with sweet and spicy pecans and champagne vinaigrette!

It’s crunchy, savory, slightly sweet and loaded with major flavor.

This year, I wanted to give you guys salad ideas that could be used for any meal. Or should I say – FESTIVE salads that could be the starter for any meal. I don’t know about you, but we always have a big salad at every family party or gathering. While that tends to consist of the same ingredients over and over, I wanted to come up with some recipes that would be super seasonal – a perfect greens salad for the season!

spring greens and pear for the best holiday salad

I started with my pomegranate greens salad last month. That’s more of a fall/Thanksgiving starter salad, but also works great for a dinner side salad on weeknights! 

So today, we’re going with a pear greens salad, complete with crumbled gorgonzola and sweet and spicy toasted pecans. OH YUM.

These flavors are so delicious together. They are also common pairings this time of year, so I wanted to give you a way to throw the whole thing together yourself!

sweet and spicy pecans

Crunchy pears cut into matchsticks provide the best crisp sweetness. Gorgonzola adds that creaminess we all love. The pecans add more texture along with a bit of sweet and spicy. And then a champagne vinaigrette finishes it off with a bit of acidy tang that is so necessary with greens. 

IT’S FANTASTIC!

This pear gorgonzola is the perfect simple greens salad for the holiday and winter season! Topped with sweet and spicy pecans and champagne vinaigrette!

And I wanted to make sure you had it now, to carry you alllll the way through December and the holiday season. Make it for a work lunch potluck. Make it for Christmas dinner! Or make it on New Years Eve, served in cute little cups along with a bunch of other bite sized snacks. 

You can prep all the ingredients ahead of time and then chop the pears and toss everything together when it’s time to eat. 

This pear gorgonzola is the perfect simple greens salad for the holiday and winter season! Topped with sweet and spicy pecans and champagne vinaigrette!

I’ve made a bacon brussels, pear and blue cheese salad that is a bit more filling than this and more like a meal. It’s more high maintenance since you have to cook the brussels. But the point is that I love these flavors and they can’t be beat! 

This pear gorgonzola is the perfect simple greens salad for the holiday and winter season! Topped with sweet and spicy pecans and champagne vinaigrette!

Pear Gorgonzola Salad

Pear, Gorgonzola and Sweet & Spicy Pecan Salad

This pear gorgonzola is the perfect simple greens salad for the holiday and winter season! Topped with sweet and spicy pecans and champagne vinaigrette!

pecans

  • ¾ cup whole pecans
  • 3 tablespoons brown sugar
  • ¼ teaspoon cayenne pepper

champagne vinaigrette

  • 3 tablespoons champagne vinegar
  • 1/2 lemon, (juiced)
  • 2 tablespoons honey
  • 1 teaspoon dijon mustard
  • 1 garlic clove, (freshly grated)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup olive oil

salad

  • 8 cups spring greens
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 pears, (any variety, cut into matchsticks)
  • ½ cup crumbled gorgonzola cheese

pecans

  1. Line a plate with parchment paper. Heat a nonstick skillet over medium-low heat and add the sugar and cayenne. Once it starts to melt, add in the pecans and toss well to coat. Cook for 1 to 2 minutes. Turn off the heat and remove the pecans, placing them on the parchment. Separate the nuts so they aren’t in one big chunk. Let cool completely before using.

champagne vinaigrette

  1. Combine vinegar, honey, lemon juice, dijon, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.

salad

  1. Place the greens in a large bowl and season well with the salt and pepper. Add in the matchstick pears, the pecans and the crumbled gorgonzola. Drizzle on the dressing and serve.

This pear gorgonzola is the perfect simple greens salad for the holiday and winter season! Topped with sweet and spicy pecans and champagne vinaigrette!

Going to eat a bowl of this every night.

The post Your Holiday Greens Salad is Here! This Pear, Gorgonzola and Sweet and Spicy Pecan Salad is Everything. appeared first on How Sweet Eats.