Cheese, Glorious Grilled Cheese
What says comfort food more than a grilled cheese sandwich? Most of us have been eating them since childhood…as a snack cut into strips, for lunch with fruit, for dinner sitting along side a bowl of soup…they are classic Americana. But cooking as an adult, it’s sometimes fun to take that classic and rev it up a bit….make it more substantial or unique. Enter my newest grilled cheese adaptation – the CharChicken Grilled Cheese Sandwich!
“I walk alone in this world…alone I walk. Except for the grilled cheese sandwich in my pocket.” – Frankie in Boy Meets World
This is an amazing melty-cheese sandwich piled with charbroiled, smoky chicken and a little sweetness from an unexpected ingredient…guava paste. These sandwiches come together quickly once the meat is cooked (which you can do the day before if you want).
“Charbroiling” the Chicken
Technically we are not charbroiling the chicken, but rather cooking it on high heat in a skillet then placing it under the broiler to give it bits of char. But since I don’t think there’s really a word for that, I’m going with charbroiled. Trust me, it is so full of flavor you won’t care what it is called when it’s time to eat!
The key to the meat is it needs to be thinly sliced. I usually find mine already sliced at our international market. If you are slicing it yourself, you should put the chicken in the freezer for about 30 minutes first so it’s easier to slice thinly. Shallot, garlic, fish sauce, sesame oil, salt, pepper, brown sugar, maple syrup, and chipotle sauce are combined in the food processor to make a marinade. The chicken should marinate for at least an hour, but overnight is even better.
Once the meat has been marinated, heat olive oil to medium-high in a heavy skillet (I prefer cast iron for this). Add the chicken pieces in batches in a single layer in the pan. Don’t put too much in at a time or it won’t brown well. Sear the meat on both sides until it is nicely browned. Remove to a plate and keep warm while you cook the remaining chicken. When you are ready to use the chicken, put it on a sheet tray under the broiler for a few minutes, just until it starts to char slightly.
TIP: Make a double-batch of this chicken and freeze the leftovers for a quick and easy weeknight meal in pasta, rice, salads, or more sandwiches!
Time to Make the Sandwich
Any great sandwich starts with the bread. For this sandwich you want to use a nice hearty bread that will grill beautifully golden and hold up the fixings! I used an awesome loaf of sourdough, but you can pick your own favorite. Many people use softened butter for grilling sandwiches, but some prefer to use mayonnaise. Both work perfectly and will give your sandwich a great flavor and a golden grill. Spread one side of each bread slice with butter or mayo. Place four slices buttered side down on parchment paper.
Next of course comes the cheese. You want to pick a good melting cheese. I did a combination of Havarti for its creaminess and Gouda for its nutty, smoky flavor. You could also use a Pepper-Jack if you want a little more heat. Place two slices of cheese on each of the four slices of bread on your parchment.
Now for the secret ingredient – the guava paste. Most grocery stores carry it, but some have it in 7 or 10 oz packages and some will only carry the 21 oz tin. Don’t stress if you have to buy the bigger size…it keeps for some time in the fridge and it is delish in any number of other dishes. Cut the guava paste into thin slices (about 1/8″). How many slices you will need depends on the package shape…you want the strips to cover the entire piece of bread.
Finally, add charbroiled chicken to the stack. Top each with the remaining slices of bread, buttered sides up. Cook each sandwich in a nonstick skillet or sandwich grill on each side until golden brown and the cheese is melted.
HINT: If you cover the sandwich with a pan lid or upside-down skillet it will help the cheese melt to the ooey-gooey consistency you are looking for!
These CharChicken Grilled Cheese Sandwiches were a hit in our house, and I’m sure they will be in yours too! And if you love grilled cheese like we do, check out this other cheesy option – Raspberry-Bacon Grilled Cheese. Give these a try and let me know in the comments how you like them. And while you’re here, why don’t you subscribe to our newsletter so you don’t miss any of this deliciousness!
Keep it spicy until next time-
Michele
CharChicken Grilled Cheese Sandwich
The Ooey, gooey deliciousness of grilled cheese with Charbroiled Chicken and Guava
Ingredients
Meat
- 1 1/2 lbs chicken – thinly sliced
- 1 shallot
- 2 cloves garlic
- 2 tbsp fish sauce
- 1 tsp sesame oil
- 2 1/2 tbsp brown sugar
- 2 tbsp maple syrup
- 1 tsp chipotle sauce (or other hot sauce)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp olive oil
Sandwich
- 8 slices hearty bread (like sourdough)
- 4 slices Gouda cheese
- 4 slices Havarti cheese
- 3-4 tbsp softened butter or mayonnaise
- 8 slices guava paste – 1/8" slices
Instructions
Meat
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Add shallot, garlic, fish sauce, sesame oil, brown sugar, maple syrup, chipotle sauce, salt, and pepper in a blender or food processor. Pulse until combined. Add marinade to the chicken slices in a bowl or ziplock bag and place in the refrigerator for at least an hour (or overnight).
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Heat olive oil in a large skillet over medium high heat. Add the chicken pieces in batches. Don't add it all at once or it won't brown well.
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Sear the chicken for 2-3 minutes, then turn and sear on the other side for an additional 1-2 minutes. Remove to a plate and keep warm while you cook the remaining chicken.
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Put chicken on a sheet pan and cook under broiler for 1-2 minutes, or until it just starts to char.
Sandwich
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Spread thin layer of butter or mayonnaise on one side of each bread slice. Place four slices buttered side down on parchment paper.
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Top each slice of bread on the parchment with once slice of gouda and one slice of havarti. Top the cheese with thinly sliced guava paste (cover the sandwich completely). Then top each with 2-3 oz of charbroiled chicken. Top each with remaining bread slices, buttered side up.
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Cook sandwiches in a non-stick skillet or preheated sandwich grill over medium heat for 2-3 minutes on each side, or until golden brown and the cheese is melted.
