Executive Chef Eric Borgia oversees the culinary operations for the entire 82,500-seat MetLife stadium. He has the big job to create 20 original recipes for the big game.
CLASSIC BUFFALO CHICKEN GRILLED CHEESE
8 oz. chicken thighs
8 oz. Frank's Red Hot
4 pieces Texas toast
4 oz. New York white cheddar cheese block
4 oz. yellow American cheese block
To make buffalo chicken
Take chicken thighs, place in oven-safe pan, and cover with 8 oz. Frank's Red Hot, and 8 oz. water. Cover pan with saran wrap and aluminum foil.
Place in pre-heated oven at 350 degrees for one hour.
Remove chicken from oven, and shred while still hot, and reserve.
To make grilled cheese
Take the white cheddar and American cheese blocks and grate on the medium side of grater. Combine both cheeses together until mixed evenly. Roll into two 4 oz. balls, then break each one evenly in half to yield 4 pieces.
Press pieces flat into patties big enough to cover each slice of bread. On a griddle or large sauté pan, turn heat to medium (350 degrees).
Take Texas toast slices and brush one side of each slice with butter. Evenly sprinkle buttered sides with seasoning salt. Place buttered side down on griddle or pan, and add one cheese patty to each slice of bread, and cover with lid.
Leave covered for five minutes. Uncover after 5 minutes and cheese should be fully melted.
Evenly dispense buffalo chicken on two slices of the Texas toast. Place the other two slices on top of the slices with chicken.
Cover again for one minute, and when finished, cheese should be starting to ooze from sides of bread.