Editor's Note: "Frenchie" is a slang term used to describe a sandwich that is coated with batter and fried.
Last week, while browsing through a fine selection of Yancey‘s Fancy cheeses, I stumbled across a wedge of what may be a Buffalo dairy lover’s dream come true: Buffalo Wing Cheddar. For a city that prides itself on the humble little wing that could, I was hard pressed to find a better snacking cheese to accompany my night on the couch cheering on the Sabres. I immediately took it home, unwrapped the quaintly packaged wedge, and proceeded to smother a few crackers with the boldly hued concoction. The cheese didn't disappoint. It has a smooth, creamy texture with flecks of fiery red pepper. I was completely taken aback by the intensity of the heat. This is definitely not a cheese for the meek of palate. Those who have the ambition to conquer the heat will find themselves rewarded with a ferocious combination of sharp, delectable cheddar and that familiar hot sauce flavor, which play beautifully to each other. This feisty little fromage demanded to be washed down with a beer, and I obliged.
What follows is a recipe for a gooey, rich Buffalo wing grilled cheese sandwich. In homage to the complete disregard for every low-fat diet the Buffalo wing flaunts itself in the face of, this sandwich is by no means a dieter’s delight, but it sure is tasty.
Ingredients: 2 slices of white bread (larger slices work well here) - 1 thick slice of Yancey’s Fancy Buffalo Wing Cheddar (about 2 ounces) - 2 tbsp butter - 1/4 cup milk - 2 tbsp flour - 1 egg, lightly beaten
Place a skillet on stovetop over medium heat. Cut the crusts off both slices of bread. Place the cheese in the center of the first slice of bread, leaving a ½ inch border around the edge. Place the second slice of bread on top and press the outside edges together firmly to seal the sandwich. Melt the butter in the skillet.
Arrange three shallow bowls in a row. Pour the milk into the first, the flour into the second, and the lightly beaten egg into the third. Quickly dip both sides of the sealed sandwich in the milk, being careful not to completely soak the bread. (It’s not tasty if it turns to mush.) Then dredge both sides of the sandwich in the flour. Lastly, dip both sides in the egg. Place the sandwich in the skillet and fry until the first side turns a pale golden brown. Flip and repeat on the second side. Best served with a side of blue cheese dressing and celery sticks.
Check out Christa’s post on the selection of Yancey’s Fancy products carried at the Lexington Co-op.