What do you crave? What treat do you go for regularly and wouldn’t want to give up? For many the choice would be something sweet – ooey gooey chocolate chip cookies, a rich cake or piled high ice cream sundae. While I like a good dessert, I could go on ok with my life if I never had one again. Cheese, however? Bread? Step back and hands off. That is my happy place. Add butter to that bread and make the cheese melty? Hello. Now we’re talking. This month, April, aka National Grilled Cheese Month, was made for me. Whomever it was who came up with this homage is brilliant. I bet if we met we would be fast friends. And a month is full of days – 30, in fact – so there are plenty of chances to enjoy all manor of grilled cheese variations. Since you will be looking for ideas in order to do the month justice, I am here for you. How about adding some sweet, smokey, tangy bbq chicken to your melted handful of joy? Sounds good, doesn’t it? Well, then, hit that kitchen and get it going.

Serves 4

BBQ Chicken Grilled Cheese

Ingredients:

1 lb boneless, skinless chicken breast, pounded to a uniform thickness

8 slices of sharp cheddar cheese

8 slices of hearty bread – I prefer sourdough

1 cup ketchup

1 tbsp worcestershire sauce

1-2 tbsp brown sugar or maple syrup (adjust to your preferred sweetness)

2 tsp apple cider or white vinegar

2 tsp garlic powder

1 tsp onion powder

2 tsp mustard

1 ½ tsp smoked paprika

1 tsp kosher salt

1 tsp cracked pepper

Butter

Method:

To make the bbq sauce, mix together all ingredients from ketchup down to pepper.  Adjust flavors as necessary to your liking. Heat oven to 375. Lightly oil the bottom of a baking dish and place chicken breasts in it.  Spoon a few tbsp of the sauce over the chicken ad flip it around to coat it all over. Cover the pan and cook for 20-25 minutes, until there is no hint of pink left.  Remove the chicken to a bowl and use two forks to shred it. Pour on the remaining sauce and mix well. To assemble the sandwiches, lay out the pieces of bread and place a slice of cheese on each one.  Pile some of the bbq chicken on 4 of the pieces. Top with another of the bread/cheese combos. Melt the butter in a skillet over medium heat. Place whatever number of the sandwiches you can comfortable fit into the pan.  Cook for 3-4 minutes per side, until golden brown and full of melty cheese. Repeat with any you couldn’t fit in the first round.

For vegetarian: bbq sauce works very nicely with mushrooms – as does cheese.

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