If you are in the mood for some kind of sandwich but you do not want anything heavy like a burger, what are the options? Well one very attractive idea is the humble grilled cheese sandwich, which is a real favorite in many households. In the following recipe, we take the classic recipe and tweak it to make a more substantial meal. Not only are we using bread and cheese to make this sandwich, but we are also adding chicken and more, so you can expect a more filling result. If you already have the barbeque fired up, why not cook your sandwiches on there instead of on the stove or under the broiler like you usually do? That way you can expect a wonderful smoky aroma to permeate the sandwich which adds even more to the appeal of such a snack.
This is a great way to use up leftover roasted chicken breast, or you could even use chicken thighs for a meatier, richer flavor. Just ensure your chicken is free from skin and bone, and shred it. You can shred cooked chicken using a pair of forks to pull the meat apart. We are adding mayonnaise for a rich flavor and to add moisture, along with green onion, mustard, garlic, lemon, and perhaps even some tarragon. These ingredients work in harmony to offer a wonderful flavor. You may use fresh instead of dried tarragon if you have it, or omit the mustard if you prefer not to use it. This recipe can also be made with leftover turkey instead of chicken if you would rather use that.
A Tasty Snack for Any Occasion
You can use your favorite cheese in these sandwiches, whether that is Swiss, American, cheddar, mozzarella, provolone, pepper jack, or another type. As long as it melts, it will work nicely in this dish. The neutral flavor of the chicken complements any kind of cheese, while the other flavors in the sandwich are also good regardless of which cheese you select to make your sandwiches. If you want to make a simplified child-friendly version, just use the chicken, mayo and cheese for a tasty result, or even use half mayo and half ketchup depending on what your child likes. Another option for a child-friendly version is to use the mayo with the chicken but then serve some ketchup as a dipping sauce instead, or even some tangy BBQ sauce as a dip. In fact, some of the grownups might rather enjoy that version as well, so offer it on the side.
Served hot from the barbeque, these chicken and cheese sandwiches are simply irresistible. The warm, melted cheese, moist chicken mixture, and carefully selected herbs and seasonings combine perfectly to make this very flavorful snack. If the weather is not suitable for firing up the barbeque, you can make these in a skillet on the stove or broil them, or even use a panini machine to cook them instead. You will find these chicken and cheese sandwiches really easy to prepare, and you can put them together in advance and refrigerate them until you are ready to cook them if you like.
- 2 cups cooked shredded chicken
- 1 finely chopped green onion
- 1 teaspoon Dijon mustard
- ⅛ teaspoon dried tarragon (optional)
- 2 tablespoons mayonnaise
- 1 minced garlic clove
- Zest of a lemon
- 8 slices crusty bread
- 8 slices Swiss, American or cheddar cheese
- Salt and black pepper, to taste
- 2 tablespoons unsalted butter
- Combine the chicken, green onion, mustard, tarragon (if using), mayo, garlic, and lemon zest.
- Spread this mixture over 4 slices of bread.
- Add 2 slices of cheese to each.
- Grind some salt and black pepper on top.
- Top with the remaining 4 bread slices.
- Butter the outside of the bread.
- Cook the sandwiches indirectly (not right over the flames) on the barbeque until the cheese melts and the bread is golden brown.
- Cut each one in half diagonally to serve.
These gorgeous chicken and cheese sandwiches can be prepared in advance and then cooked in a few minutes on the barbeque. We are using a chicken and mayo mixture for the filling, flavored with garlic, lemon, mustard, and tarragon. Your favorite kind of cheese also goes into the sandwiches – cheddar, Swiss, American – choose your favorite kind of cheese because anything that melts is wonderful in this dish. You can serve the finished sandwiches hot from the barbeque, perhaps with a handful of potato chips or even with fries or a baked potato.
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