VOODOO MELTS aka HOT WING MELTS

1 large Heirloom tomato,sliced
1 small red onion, sliced thin
4 boneless, skinless chicken breasts, pounded thin
2 cups Flour
1 teaspoon salt
1 teaspoon pepper 

Hidden valley ranch dressing mix (DRY) OR Good Seasons Italian dressing mix (DRY)
1/2 cup crumbled Bleu Cheese or Havarti slices
Thick Bread of Choice
3-4 tablespoons butter 

1 batch  Bleu Cheese Dressing for dipping

I prepare the chicken breasts the same as you would HOT WINGS except that I flatten the chicken breasts first.
  • Preheat oven to 350 degrees
  • Wash and dry the chicken pieces.
  • Mix together the flour and seasonings in a plastic ziploc bag. Using a ziploc bag makes it easy to throw away the whole mess after dredging all the chicken pieces and it helps you coat every possible spot of the chicken pieces.
  • Add chicken a few pieces at a time and coat them well. Set chicken pieces aside.
  • While you're doing this, have the butter melting in the pan. Start with 2 tablespoons and add as necessary, but make sure you don't run dry.
  • Once all the chicken has been dredged, start frying. 
  • After you have the pan full, pepper the pieces again. You only need to turn the chicken one time. Brown evenly and then drain on paper towels.
  • As the last batch is frying, melt 4 tablespoons of butter in a flat bowl. To that add 1/2 cup of Frank's hot sauce.  Whisk them together well.
  • Spray a cookie sheet with PURE.
  • Dip each piece of chicken into the hot sauce mixture and put on cookie sheet.
  • After you're all done and if you have hot sauce and butter mixture left, pour a little over the top of each wing.
  • Bake for 30 minutes.
  • Melt 2 tablespoons butter on griddle over medium high heat. Add more as necessary to keep from burning.
  • After butter begins to sizzle lay bread slices on top of butter.
  • On one side lay chicken breast or shredded it into smaller pieces. Today I thinly shaved some and shredded some so you could see the difference.
  • If using Havarti lay it on the other slice of bread, otherwise sprinkle bleu cheese crumbles over the chicken breast.
  • After bread begins to toast golden, close up the sandwiches. 
  • Continue cooking until golden on all sides and heated through.
SUBMITTED TO:
HEARTH and SOUL

TEMPT MY TUMMY TUESDAYS
TUESDAYS AT THE TABLE

12 comments:

Martha (MM) said...

Another great one for Tailgating Time! Yum :-)

Melynda said...

Mmmm, blue cheese. These look great. Thanks so much.

a moderate life said...

Hi Tamy! So glad you could join us on the hearth and soul hop! I am now following your blog and wanted to give you a warm welcome. These sandwiches are right up my alley. We love anything HOT wings and anything grilled cheesey, and yup, it is just perfect for tailgating! Alex@amoderatelife

girlichef said...

I'm drooling, Tamy. I would totally eat this for breakfast if it were in front of me right now! Awesome idea, thankyou for sharing it with the hearth and soul hop this week =)

Brenda said...

I love that mix of flavors.

Miz Helen said...

It is almost lunch time here and I would love to have your sandwich right now. It looks so good...
Thank You!

Country Gal said...

Yum! What a great combination - all my favorite wing flavor in a sammy!!

Butterpoweredbike said...

I just don't think I could turn down anything with a name as charming as a Voodoo Melt. Thanks for linking up with the Hearth and Soul hop.

21st Century Housewife© said...

These sound great! And I must say, I love the name of your blog. I so agree, you should always use the good china - it's no good to anyone sitting in the cupboard!!

Christy said...

Oh this is amazing - I don't really like to eat wings - I am too lazy I guess but on a sandwich with cheese - I am so there! Thanks for linking to the hearth and soul hop!

Couscous & Consciousness said...

Great looking melts - YUM!
Sue

Christy said...

Hi! I shared this post in a "Hearth and Soul Hop Linky Love" post!
Thanks again for linking up!

http://bit.ly/bf3TMB

Good cooking is an art, as well as a form of intense pleasure... A recipe is only a theme, which an intelligent cook can play each time with a variation. ~Madame Jehane Benoit, Chef (1904-1987)