Chipotle chicken grilled cheese sandwich
Gooey, tangy, spicy and tongue-tinglingly delicious this recipe for a decadent chicken and cheese toastie with cheese and chipotle is just the ticket for an indulgent lunch for two.
- 1 cup cooked chicken
- 10-12 slices of Emmi Le Gruyere
- 1/2 onion sliced
- 2 tablespoon butter
- 4 slices of bread
- 1 teaspoon oil
- Salt and pepper to taste
- 1 tablespoon chipotle chilli sauce
- ½ cup mayonnaise
- 1 cup of plain Greek yogurt
- ¼ tsp. ground cumin
- ¼ tsp. dried dill
- Salt to taste
- Place an even layer of cheese on two slices of bread.
- Top with shredded chicken
- and onions.
- Drizzle a layer or chipotle sauce (2 teaspoons), then top with more cheese.
- Top sandwich with the other slice of bread.
- Heat griddle or pan to medium heat.
Add one teaspoon butter, place sandwich on griddle and cook on each side for two-three minutes or until the cheese is fully melted and the bread is golden and crispy. Eat quickly…
Make it your own!
You can get creative by using your own favourite sauce, plum sauce or tikka sauce for instance, or no sauce at all. Anything goes!
Like this recipe?You might also like the McCarthy Stone bread recipe book, Tony’s Italian wedding soup recipe or Chris’s Potato, kale and chorizo soup recipe. You can find more of our recipes here.
Recipe from Chris Ince, Chef Director at Atalian Servest
Chris been working in catering for over 24 years and spent many years alongside Michelin starred chefs. He’s a multi-medal winner in annual Salon Culinaire events and winner of ‘Best in class’ at the ‘Master seafood chefs of Great Britain’ competition in Hotelympia. He says, ‘Pride and authenticity are key to the making of a good chef.’