Buffalo Rumblings regulars know the drill. But for the new Buffalo Bills fans circling the wagons with us, we’re about more than just football here. Need something exciting for this week’s game day chow line? Wingin’ It brings you a themed recipe for every regular-season and postseason Bills game. Like this one...
I think we all know what Patriots Week means. Shortcuts and cheating to come up with a recipe. This edition is one of my all-time favorite shortcuts; grilled chizza. It’s a grilled cheese sandwich made from leftover pizza. If you’re in Western New York, you can likely even get your pie cut into squares for easy conversion (though triangles work too). There’s not much to the recipe, but check out the tips and tricks to get the best out of this one, including my trademark pending “Double Butter Crunch” technique.
This recipe works great as a tailgating experience to impress your friends — and even those friendly foes among your crew.
Active Time: 10 min
Total Time: 15 min
Leftover pizza slices, 2 per sandwich
Cheddar cheese, cut into slices
You’ll need: Fry pan, one utensil to flip and another to hold (you’ll see below)
- Preheat fry pan slightly less than you would normally do so for a traditional grilled cheese sandwich (see below).
- Butter the “outsides” of the pizza (the no-topping side) and wedge cheddar in between the two slices (aka, topping side).
- Cook it like a grilled cheese, but slower due to the thicker crust of the pizza compared to the bread.
- Periodically flip to cool off and avoid burning the pizza. On the first flip of each side, re-butter the side that was just frying (see below). This is the Double Butter Crunch technique and trust me, it’s a game changer.
- Grill/sear/crisp the edges of the sandwich (see below). I’ve shown this in previous grilled cheese variants and this, too, is a game changer. Remove from heat when cheese becomes gooey.
Wingin’ It Tips and Prep Gallery
I think the photos will do most of the heavy lifting on this recipe but let’s add some more words anyway — rapid-fire, via bullets:
- The first photo is just me showing that I used one slice of pepperoni pizza and one slice of Buffalo chicken. The cheese slices are also in the picture.
- Photo two is the Double Butter Crunch technique. The obviously buttered side was just face down, getting semi-crispy. If you want to go huge on this, you can do what I do. You may have noticed that in this stage I’ve also added some shaker cheese into the mix.
- The next two photos show me grilling/searing/crisping the edges. This adds more heat to the center to help melt the cheese and adds extra crisp.
- The last two photos are the final results of the sandwich in all its glory.