Chipotle Chicken Grilled Cheese Sandwich
This award winning gimmedelicious.com recipe won first prize at the Emmi USA‘s “Gourmelt” Grilled Cheese Contest, and it’s no wonder why it earned its place! The savory taste of the Emmi Le Gruyere cheese makes for a perfect pair with the tender and original chipotle chicken. We love it to shreds!
Ingredients
- 1 cup cooked chicken (recipe below)
- 10-12 slices of Emmi Le Gruyere
- ½ onion sliced
- 2 tablespoon butter (divided)
- 4 slices of bread
Shredded chicken
- 1 medium boneless chicken cutlet
- ¼ cup water
- 1 teaspoon oil
- salt and pepper to taste
Chipotle Sauce
- 1 chipotle chile in adobo sauce plus 1 tsp. sauce (canned)
- ½ cup mayonnaise
- ⅓ cup plain Greek yogurt
- ¼ cup chopped cilantro
- ¼ tsp. ground cumin
- ¼ tsp. dried dill
- Kosher salt, to taste
Preparation:
- To make the chipotle sauce: place all ingredients in a blender or food processor and puree until smooth about 2-3 minutes. Refrigerate until ready to use.
- Heat a small pan to medium heat. Add the butter and onions, allow to gently cook for 15 minutes or until caramelized.
- For the shredded chicken:
- Heat a small heavy duty pan to medium/high heat. Add 1 teaspoon oil, chicken cutlet and salt and pepper. Allow to cook for 2-3 minutes on each side or until golden in color. After both sides are golden add ¼ cup water. Reduce heat to low and simmer for 5 minutes. Remove into a bowl and allow to cool. When cooled shred using 2 forks or with your fingers.
To assemble:
- Place an even layer of cheese on 2 slices of bread. Top with shredded chicken and onions. Drizzle a layer or chipotle sauce (2 teaspoons), then top with more cheese. Top sandwich with the other slice of bread.
- Heat griddle or pan to medium heat. Add 1 teaspoon butter, place sandwich on griddle and cook on each side for 2-3 minutes or until the cheese is fully melted and the bread is golden and crispy. Serve warm!
Mary’s Grilled Cheese Sandwich with Spicy Buffalo Chicken, Pepper Jack and Blue Cheese
This food network recipe earned 4 ½ stars for its unique and spicy taste! If you’re looking to spice up the way you usually eat grilled cheese, this is the perfect recipe for you!
Ingredients:
- 2 slices soft white bread
- 2 teaspoons unsalted butter, melted
- 1 tablespoon blue cheese at room temperature, crumbled
- 1 teaspoon heavy cream
- 1/4 cup shredded cooked chicken breast
- 1 tablespoon hot sauce, such as Frank’s Hot
- 1 slice pepper jack cheese
Preparation:
- Brush both sides of each slice of bread with the butter.
- Place the blue cheese and heavy cream in a food processor fitted with a steel blade and process until smooth. Spread the pureed blue cheese over the top of one side of each slice of bread.
- In a small bowl, mix together the chicken and hot sauce and arrange it over the blue cheese puree on one slice of the bread. Place the pepper jack cheese on top of the chicken and cover it with the other slice of bread, blue cheese puree side down.
- Heat a griddle on top of the stove over medium-high heat. Place the sandwich on the griddle and grill for about 2 to 3 minutes on each side, or until the bread is golden brown and the cheese is melted. Slice the sandwich into 8 small serving pieces.
Chicken Pesto Grilled Cheese
Liz Berg created this master piece of chicken pesto wrapped in Monterey Jack and Gruyere one day after visiting a friend in LA. This irresistible creation is so simple yet so savory, you’ll want to eat it for breakfast, lunch, and dinner! While describing her Grilled Cheese, Liz said, “…the aroma was intoxicating as the pesto warmed and the cheese oozed. The hubby asked for an encore, a sure sign of a home run.” Here is the recipe:
Ingredients:
- Two slices hearty bread
- Butter, at room temperature
- About 1-2 teaspoons prepared or homemade pesto (more or less) depending on size of bread slices)
- ¼ cup shredded Gruyere cheese
- ¼ cup shredded Monterey Jack cheese
- Shredded or sliced cooked chicken (rotisserie chicken is a terrific shortcut)
- 1-2 slices of roasted red bell pepper, optional
- Salt and freshly ground pepper to taste
Preparation:
- Butter one slice of bread and place it butter side down on a grill pan or saute pan. Spread pesto over other side, then layer with cheeses, chicken (sprinkled with salt and pepper to taste), and peppers, if using. Butter the second slice of bread and top the sandwich with the butter side up.
- Cook over medium heat till bottom slice of bread is browned and cheese is beginning to melt. Carefully flip and cook till the second side is browned and cheese is completely melted, adjusting burner temperature as needed.
- Slice in half and serve with your favorite Gallo wine.