Buffalo Chicken Grilled Cheese

So I bought a baguette.

Here she is:

It's been a while... because of the whole "carbs are bad" conspiracy... 

But oh how I have missed you, baguette.

So I went on a baguette rampage of sorts...

First, I made Cheesy Bacon Guacamole Crostini, then I made some buffalo chicken salad to go in these delicious sandwiches, THEN I made a French Toast Strawberry Shortcake.  Oh, and then I had lots of leftover buffalo chicken salad so I made this amazing salad salad for lunch.  

And this was all completed with very little caffeine - just a good ol' natural baguette high!

Welcome home baguette.  

I should go run 8.32 miles.  (But I won't.)

Printable recipe HERE

Pickled Celery
4 - 5 large celery stalks
1 cup apple cider vinegar
1/3 cup honey or agave nectar
Salt and pepper to taste

Thinly slice the celery stalks.  In a large mason jar or container, combine the vinegar, sweetener, and touch of salt and pepper to taste.  Put the celery slices in the container and cover.  Let marinate for at least an hour.

Buffalo Chicken Salad  
3 large boneless, skinless chicken breasts (cooked)
1 cup Frank's Red Hot sauce
1/4 low fat ranch dressing
1/2 white onion, minced
1/2 cup minced celery stalk and/or celery leaves
Salt and pepper to taste

Shred the chicken.  In a large bowl, combine the chicken with the hot sauce, ranch dressing, onion and celery. Season to taste with salt and pepper.  Refrigerate until ready to use.

Buffalo Chicken Grilled Cheese
In additional to the Pickled Celery and Buffalo Chicken Salad, you will need:
1 whole wheat baguette
2 tablespoons vegetable oil
Pepper jack cheese, sliced
Blue cheese crumbles or slices

Preheat a large skillet or grill pan to medium-high heat.  Slice the baguette into sandwich-sized pieces.  Brush   the inside surface of the bread with a little vegetable oil.  Lightly brown the inside surfaces of each piece of bread.  Assemble the sandwich: place a piece of pepper jack cheese on the bottom piece of bread, top with some buffalo chicken salad, top with some pickled celery and some blue cheese crumbles.  Place the top piece of bread on top of the sandwich and grill the entire sandwich until the cheese is melted.  Serve immediately.