The Spanglish: A Cheesy Chicken Grilled Cheese


We're back!

We should've warned you we'd be out of commission, but our delusion had us thinking we wouldn't miss a blogging beat while moving across town, traveling and getting married. Yes, Chasing Snacks got married! We also moved from Orange County to LA and stepped up our kitchen game. This means there are some CS original recipes coming your way as soon as we dig our way out of bags and boxes. Can't wait? Us neither!

We're excited to cook through our first year of marriage and document our culinary highs and lows, agreements and yes, even disagreements. It'll be fun (or so we hope)! 

We hit a wall this week with dining out and ordering take-out, so we started cooking even though our kitchen wasn't fully unpacked. Imagine the panic that ensues when the oven timer goes off and the meat thermometer is nowhere to be found. A 500 degree oven has a very small grace period, but even still, nobody panic! We did it though- found the thermometer and savored every moment of our roasted spatchcock chicken over thick cauliflower steaks. Wine was involved as was planning the fate of our leftover chicken. A sandwich seemed the most logical, so that's what we did. Here's where we netted out:


Cheesy Chicken Grilled Cheese

6 tablespoons salsa verde
4 tablespoons mayonnaise
8 oz shredded chicken breast
4 slices bread of choice
4 slices American cheese
1 cup grated aged white cheddar cheese
1 tablespoon dijon mustard
2 tablespoons butter (no substitutions) 
black pepper to taste 

1. Combine salsa verde with 2 tablespoons of mayonnaise and add a pinch of black pepper. Set aside. 

2. Grate aged white cheddar and set aside. 

3. Shred rotisserie chicken breast into a bowl and pour the salsa and mayonnaise mixture over it. Mix well. Add salt and pepper to taste. 

4. Lay out the 4 slices of bread and coat one side with the remaining mayonnaise. Spread the dijon mustard as a second layer on the same side of the bread. 

5. Melt 2 tablespoons of butter in a large skillet or frying pan on medium heat. Be careful not to burn it! Once the butter is melted, place the slices of bread (mayonnaise side down) in the skillet. As the bread begins to warm, place a slice of American cheese on each piece of bread then top with the grated white cheddar. Watch the cheese carefully and as it continues to melt, add the chicken to half of your bread slices (see photo sequence below). Top with the remaining slice of bread. 

6. Pull out of the pan, place on a cutting board and cut in half however your cheese loving heart desires. Even though everybody knows triangles are way better than rectangles. ;)