Chicken Parmesan Grilled Cheese Sandwich

In honor of National Grilled Cheese Month, I’m posting a different grilled cheese sandwich every single day through the month of April. You’re welcome.

I don’t make chicken Parmesan like a normal person – I stuff it with pepperoni and I don’t bread it. So I decided to further bastardize the classic dish and turn it into a grilled cheese sandwich. The resulting lunch was quite tasty, but not spectacular.

I wanted it to be gooier. Next time, I think I’ll make a pesto out of the tomatoes and use a melty cheese like mozzarella or provolone, with just a light sprinkling of shredded Parmesan for bite. Despite the less-than-perfect texture, the flavors are great. The garlic powder and Italian seasoning really makes it.

For general grilled cheese tips, visit the inaugural grilled cheese sandwich post.

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Barbeque Chicken Grilled Cheese Sandwich

In honor of National Grilled Cheese Month, I’m posting a different grilled cheese sandwich every single day through the month of April. You’re welcome.

I’m a big fan of the pulled chicken sandwich. Tender shredded chicken smothered in sweet, tangy barbeque sauce, piled high on a giant, soft bun. And with a side of coleslaw, please.

I didn’t think it was possible to improve upon a pulled chicken sandwich, until the day I met the barbeque chicken grilled cheese sandwich. The pepper jack cheese melts beautifully into the barbeque sauce and adds a fair amount of spicy kick, and the grilled bread gives it a satisfying crunch. This one’s an elbow-licker.

For general grilled cheese tips, visit the inaugural grilled cheese sandwich post.

Barbeque Chicken Grilled Cheese Sandwich
Recipe Type: Sandwich
Author: Bake Up, Little Suzy
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 1
Spicy pepper jack cheese melts beautifully into the barbeque sauce, and the grilled bread gives it a satisfying crunch. This one’s an elbow-licker.
Ingredients
  • 1/3 cup shredded roast chicken breast
  • 2 tablespoons barbeque sauce (I used Sweet Baby Ray’s Vidalia Onion)
  • 2 slices pepper jack cheese
  • 2 slices white bread
  • Butter
Instructions
  1. Combine shredded chicken and barbeque sauce.
  2. Top each slice of bread with pepper jack cheese.
  3. Close it up and butter the outsides of the bread.
  4. Griddle on medium-high heat until the cheese is melted and the bread is golden brown.

 

Chicken Cordon Bleu Grilled Cheese Sandwich

In honor of National Grilled Cheese Month, I’m posting a different grilled cheese sandwich every single day through the month of April. You’re welcome.

Welcome to Day 5 of my cheesy, grilled adventure! I started with the classic dish, Chicken Cordon Bleu, and turned it into a flavor-packed grilled cheese sandwich.

Chicken cordon bleu open
I don’t really care much for the traditional Swiss cheese, so I replaced it with Muenster, and it melted like silk sheets under the blanket of chicken and ham. (And now I kind of want a chicken and ham blanket for my bed, like Lady Gaga’s meat dress, except linens.) The roasted garlic mayo gave it a luxurious richness (because it clearly wasn’t rich enough with just ham, cheese, chicken, and butter), and the scallions popped with a stinging, grassy freshness. The flavors were almost as delightful as the textures — crunch, crunch through the bread then tear through the ham. Pull away and a string of mild, milky cheese slaps your chin.

Chicken cordon bleu grilled

Chicken Cordon Blue Grilled Cheese Sandwich
Recipe Type: Sandwich
Author: Bake Up, Little Suzy
Prep time: 8 mins
Cook time: 10 mins
Total time: 18 mins
Serves: 1
Muenster cheese is melted like silk sheets under a blanket of roasted garlic mayo, topped with chicken, ham, and scallions
Ingredients
  • 2 slices white bread
  • Butter
  • Half a roasted chicken breast, thinly sliced
  • 2 slices ham
  • 2 slices Muenster cheese
  • 1 tablespoon chopped green onions
  • Roasted Garlic Mayo (recipe below)
  • Roasted Garlic Mayo
  • 1 clove roasted garlic
  • 1 tablespoon mayo
  • 1/8 teaspoon lemon juice
  • Pinch of salt
Instructions
  1. Smoosh together the roasted garlic, mayo, lemon juice, and salt.
  2. Top each slice of bread with a slice of cheese.
  3. Spread one cheese slice with roasted garlic mayo.
  4. Top with ham, chicken, and green onions.
  5. Close up the sandwich, and butter the outsides of the bread.
  6. Griddle on medium heat until the cheese is melted and the bread is golden brown.

Buffalo Chicken Grilled Cheese Sandwich

Grilled Cheese IV: The Phantom Menace

Handsome Greg and his sandwich

Handsome Greg and his sandwich

In honor of National Grilled Cheese Month, I’m posting a different grilled cheese sandwich every single day through the month of April. You’re welcome.

I’ve never been a fan of buffalo chicken wings. Don’t get me wrong — I love the tart tomato kiss of buffalo sauce — but chicken wings just seem like an awful lot of mess with very little payoff.

National Grilled Cheese Month provided a perfect excuse to transform the spicy, pungent flavors of a sticky wing night into a tidy grilled cheese sandwich. I made this one for Handsome Greg and I on date night, and it was a hit. The cheese was creamy, the sauce was bold, and the combination was unmistakably hot wings.

For general grilled cheese tips, visit the inaugural grilled cheese sandwich post.

Buffalo Chicken Grilled Cheese Sandwich
Recipe Type: Sandwich
Author: Bake Up, Little Suzy
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 2
The cheese is creamy, the sauce is bold, and the combination is unmistakably hot wings.
Ingredients
  • Generous 1/2 cup shredded roast chicken (I used a thigh and a drumstick)
  • 2 tablespoons buffalo sauce
  • 1 tablespoon blue cheese dressing
  • 1 ounce cream cheese
  • 3 tablespoons blue cheese crumbles
  • 1 tablespoon shredded cheddar cheese
  • 1 tablespoon chopped green onions
  • 4 slices white bread
  • Butter
Instructions
  1. Combine shredded chicken and buffalo sauce.
  2. In a separate bowl, mix blue cheese dressing, cream cheese, blue cheese crumbles, and cheddar cheese.
  3. Spread cheese mixture on each slice of bread.
  4. Top with buffalo chicken and green onions.
  5. Close them up, and butter the outsides of the bread.
  6. Griddle on high heat until the cheese is melted and the bread is golden brown.

 

Chicken Pot Pie Soup with Pie Crust Crackers

Welcome to the obligatory Valentine’s Day post!

pie crust crackers
This soup recipe is not fancy or expensive. It doesn’t have lobster or truffles or oysters or chocolate. And other than the adorable heart-shaped pie crust crackers, it’s entirely unsuitable for an elegant, romantic Valentine’s Day dinner.

Chicken Pot Pie Soup
I made it for Handsome Greg’s lunch, so that he could be embarrassed/warm and fuzzy when he nuked it in front of the dude-bros at the office.

Honestly, I think the dude-bros likely had a serious case of lunch envy when Handsome Greg brought in these lovely leftovers. The comfort casserole-turned-soup is rich and creamy, with tender, flaky pie crust crackers. I just want to give it a hug. With my teeth.

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Pepperoni-Stuffed Chicken Breasts

Pepperoni Stuffed Chicken
The first Valentine’s Day that Handsome Greg and I spent together came just two weeks after we met. In that lovely fortnight, we shared lingering dinners, stories of our respective pasts, several bottles of wine, and a mutual love of Ralph Wiggum. We quoted sweet, hapless Ralph to each other in nearly every situation, appropriate or not (“Sleep? Yippee! That’s where I’m a Viking!”).

Baked Pepperoni Stuffed Chicken
Valentine’s Day that year crept up way too early in our budding relationship. How do you celebrate the big V after only two weeks of dating? Greg paced the greeting card aisle on date night, bombarded with vows of everlasting love, and jokes about sex and chocolate. Not a single card was suitable for a promising romance in its infancy, and he left the gift shop empty-handed.

Pepperoni-Stuffed Chicken
Hours later, I opened his card, and my heart filled with laughter and other cured meats. He’d made a card himself, with a picture of Ralph Wiggum in front of a train, and the words, “I choo, choo, choose you.” That was eleven years ago.

Pepperoni in Chicken
Between our anniversary, Greg’s birthday (also this week), and Valentine’s Day just around the corner, this time of year is a Greg-and-Suzy Love Fest. So on Saturday, I’m making one of his favorite dishes: chicken stuffed with mozzarella and pepperoni, baked in marinara. The pepperoni, sauce, and cheese keep the boneless, skinless chicken breasts nice and juicy. I originally made this same dish with salami, and I found it a bit too oily. So I replaced the salami with turkey pepperoni and, as predicted, the spicy pepperoni charmed the pants off of the chicken. The pepperoni and the chicken subsequently, um, got a room.

Butterflied Chicken

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Chicken and Smoked Sausage Jambalaya

I’ve always wanted to go to New Orleans. I’m intrigued by the cuisine, and a little afraid of it.

At the aromatic root of savory Cajun and Creole cooking is the holy trinity: a sauté of chopped onion, celery, and green pepper. You can find the trinity in gumbo, maque choux, étouffée, dirty rice, jambalaya, and I totally forgot what I was talking about.

But I’m on the holy trinity do-not-call list because I’m allergic to bell peppers.

Since I’m pretty sure omitting the green peppers from jambalaya will get me kicked out of the foodies club anyway, I decided to further bastardize the original recipe and make it a tad bit healthier. In the interest of my cholesterol level (and throwing convention and authenticity out the window), I used turkey kielbasa in place of the pork sausage.

And did I miss the green peppers? Um, no. Why would I miss food that makes me feel like crap? The turkey kielbasa was just as juicy and lush as smoked sausage should be. Really, it was a delicious dish – rich and flavorful, filling, and just spicy enough without blowing your head off.

I took it for lunch for a week and it reheated just right in the microwave. There was some serious lunch envy in the cafeteria that week.

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