ATHENIAN CHICKEN GRILLED CHEESE SANDWICHES
Mozzarella and feta cheese make one delicious duo in this upscale grilled cheese that also features tender Athenian chicken and fresh herb flavor. -Michael Cohen, Los Angeles, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, cook chicken and garlic in 1 tablespoon oil over medium heat until meat is no longer pink. Set aside and keep warm., In a small bowl, combine the cheeses, mint, oregano and capers. Distribute half the cheese mixture evenly among 4 bread slices. Layer with chicken and remaining cheese mixture. Top with remaining bread. Brush outsides of sandwiches with remaining oil., Using a large cast-iron skillet or electric griddle over medium heat, toast sandwiches until cheese is melted, 2-3 minutes on each side.
Nutrition Facts : Calories 605 calories, Fat 36g fat (13g saturated fat), Cholesterol 112mg cholesterol, Sodium 918mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 3g fiber), Protein 41g protein.
CHICKEN & CARAMELIZED ONION GRILLED CHEESE
My grilled cheese sandwich combines chicken with sweet caramelized onions, red peppers, Swiss cheese and sourdough bread. It's oh-my goodness. -Kadija Bridgewater, Boca Raton, Florida
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium heat. Add onions and 1/4 teaspoon salt; cook and stir 6-8 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Stir in rosemary., Meanwhile, pound chicken with a meat mallet to 1/2-in. thickness. Drizzle with lemon juice; sprinkle with pepper and remaining salt. Grill, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until no longer pink. Cut into strips., In a small bowl, mix mayonnaise and red peppers. Spread half of the mayonnaise mixture over four slices of bread. Layer each with one slice of cheese, chicken, onions and two slices of cheese. Spread remaining mayonnaise mixture over remaining bread; place over top. Spread outsides of sandwiches with butter., Grill sandwiches, covered, over medium heat or broil 4 in. from heat until golden brown and cheese is melted, 2-3 minutes on each side.
Nutrition Facts : Calories 675 calories, Fat 36g fat (12g saturated fat), Cholesterol 97mg cholesterol, Sodium 1189mg sodium, Carbohydrate 52g carbohydrate (11g sugars, Fiber 3g fiber), Protein 35g protein.
TOMATO & CHICKEN GRILLED CHEESE SANDWICH
Combine comfort food with bistro elegance in this Tomato & Chicken Grilled Cheese Sandwich. Start slicing the tomato for this tasty chicken grilled cheese.
Provided by My Food and Family
Categories Home
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Spread 1 bread slice with pesto; top with tomatoes, chicken and Singles. Cover with remaining bread slice.
- Spread outside of sandwich with mayo.
- Cook in large nonstick skillet on medium-high heat 3 min. on each side or until Singles is melted and sandwich is golden brown on both sides.
Nutrition Facts : Calories 350, Fat 19 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 40 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 11 g
GRILLED SWISS CHEESE AND CHICKEN SANDWICHES
These are great for a quick lunch or a soup and sandwich night. Kids love these as well as the grown ups. Sourdough is another fantastic choice of bread to grill these on. You can interchange any type of cheese. Please use the best ketchup you can find, I use Heinz, as it will make all of the difference.
Provided by FLUFFSTER
Categories Lunch/Snacks
Time 55m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a small, heavy skillet heat 1/2 tablespoons of the butteer over moderately high heat until the foam subsides, in it saute' the chicken, turning it once, for 12 to 15 minutes, or it is springy to the touch and just cooked through, and on a work surface shred the chicken.
- In a small bowl combine well the mayonnaise, the ketchup, and salt and pepper to taste, divide the mixture among the bread slices, spreading it, and top it with the Swiss cheese. Divide the pickle and onion slices between 2 of the half-sandwiches, top them with the chicken, and cover the chicken, with the remaining half-sandwiches.
- In a small shallow disk whisk together the egg, milk, and salt and pepper to taste, press each sandwich together firmly, and dip the sandwiches, one at a time, in the egg mixture, turning them to coat them thoroughly. In a heavy skillet heat 1/2 tablespoons of the remaining butter over moderate heat until the foam subsides and in it cook the sandwiches, covered, for 4 minutes or until the undersides are a golden brown. Transfer the sandwiches to plates, halve them with a serrated knife, and garnish them with the whole picklesd, cut lengthwise into fan shapes.
GRILLED CHICKEN AND CHEESE SANDWICH
I just made this for lunch today because I felt too lazy to fix anything else. I amazed myself! It's actually really good!
Provided by Female_Yankees_Fan
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Cook Tenders according to package.
- During last five minutes they cook, spread Dijon on one side of one slice of bread, miracle whip on other slice.
- Add swiss to one slice, american to the other.
- Place hot chicken tenders between the cheeses and grill like a grilled cheese.
- Get a glass of milk ready!
- Enjoy.
Nutrition Facts : Calories 381.4, Fat 18.7, SaturatedFat 11, Cholesterol 54.3, Sodium 708, Carbohydrate 33.9, Fiber 1.4, Sugar 2.7, Protein 19.2
BUFFALO CHICKEN GRILLED CHEESE SANDWICHES
Take your everyday grilled cheese sandwiches to new heights with the addition of shredded Buffalo chicken, blue cheese, and Monterey Jack cheese. Serve with ranch dressing, or additional wing sauce, and some fresh, raw vegetables for crunch!
Provided by Bibi
Categories Chicken Sandwiches
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Combine wing sauce, granulated garlic, onion powder, black pepper, paprika, and cayenne in a large saucepan. Stir over medium heat until warm, 2 to 3 minutes.
- Toss in cooked shredded chicken, coating all the chicken pieces with the seasoning mixture, and heat through, 3 to 4 minutes. Remove from heat and stir in blue cheese crumbles.
- Assemble the sandwiches by starting with a slice of Texas toast. Add one slice of Monterey Jack cheese, top with chicken mixture, add a second slice of cheese, then place another slice of toast on top, buttered-side up. Repeat for 4 sandwiches.
- Place a completed sandwich in a nonstick skillet over medium-low heat, until the toast is browned and the cheese is softened, 3 to 5 minutes. Be careful not to burn the toast. Turn down the heat if the sandwich is browning too fast. Using a spatula, carefully turn the sandwich and cook until the sandwich is brown on the other side, 3 to 5 minutes.
- Serve with additional wing sauce, if desired, ranch dressing, carrot strips, and celery sticks.
Nutrition Facts : Calories 905.2 calories, Carbohydrate 42.8 g, Cholesterol 127.3 mg, Fat 63.3 g, Fiber 4.1 g, Protein 41.2 g, SaturatedFat 22.4 g, Sodium 2536.3 mg
GRILLED CHEESE SANDWICH ON THE GRILL
If you have a hankering for a next-level grilled cheese, make it over the fire. Cooking it low and slow with the grill lid on means that the bread not only crisps, but also acquires a deep smoky flavor. (Stale bread works especially well here.) If you want to add chopped grilled vegetables, pickled peppers or anything else to your sandwich, mix it cold or at room temperature with the cheese before piling it onto the bread.
Provided by Ali Slagle
Categories sandwiches, main course
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Prepare a charcoal or gas grill for medium heat. (Medium is 325 degrees to 375 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 6 to 7 seconds.)
- Thinly spread mayonnaise on one side of each piece of bread. When you're ready to grill, take the bread, cheese, salt and a spatula to the grill. Clean the grates with a grill brush. (No need to grease the grates.) Place the slices mayonnaise side down on the grill. Evenly sprinkle half the slices with about 3/4 cup cheese. Cover the grill and cook until the bread is golden and the cheese is nearly all melted, 4 to 6 minutes. Check on the bread often, moving slices around the grill as needed to avoid burning.
- Use the spatula or your hands to top the cheese halves with the other toasted slices. Transfer to plates, press down slightly and sprinkle with salt.
GRILLED CHICKEN SANDWICHES WITH MOZZARELLA, TOMATO AND BASIL
This recipe served as the cover photo for the August 2007 issue of Food and Wine magazine. I couldn't get my mind off the photo and made these the very next day. This is a perfect summertime sandwich! Quick, easy and delicious. Prep time includes marinating time.
Provided by Dine Dish
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, whisk 1/4 cup of the olive oil with the lemon zest, lemon juice, thyme, garlic and a generous pinch each of salt and pepper. Spoon 1» tablespoons of the mixture into a medium bowl, add the tomatoes and turn to coat. Add the chicken to the large bowl and turn to coat. Let the tomatoes and chicken stand at room temperature for 30 minutes.
- Light a grill. Brush the rolls with the remaining 2 tablespoons of olive oil and grill over high heat until golden. Add the chicken to the grill, season with salt and pepper and grill over high heat, turning once, until cooked through and lightly charred, about 6 minutes. Place the chicken on the rolls and top with the mozzarella, tomato and basil. Spoon any tomato juices on the top half of the bun, close the sandwiches and serve.
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