Monterey Chicken Grilled Cheese
Try this Monterey Chicken Grilled Cheese recipe, or contribute your own.
Try this Monterey Chicken Grilled Cheese recipe, or contribute your own.
- Carbohydrate 10.13000625 g
- Cholesterol 72.5747792 mg
- Fat 12.25538605625 g
- Fiber 3.0200625488162 g
- Protein 24.92318978625 g
- Saturated Fat 3.2620776355 g
- Serving Size 1 1 Serving (167g)
- Sodium 901.704298275 mg
- Sugar 7.10994370118379 g
- Trans Fat 0.994439174250003 g
- Calories 263 calories
Step-by-step
- Brush chicken breasts with extra virgin olive oil on both sides then season with salt and pepper.
- Grill, saute, or bake at 400 degrees for 15-20 minutes.
- Cool slightly then cut into thick slices.
- Brush or mist one side of each piece of bread with extra virgin olive oil then turn so oiled-side is facing out.
- Lay chicken slices on half the bread then top with tomato slices, 2 slices of bacon, BBQ sauce, and then cheese.
- Top with remaining bread slices then cook in a large skillet or panini press until both sides are golden brown.
When does the cheese actually melt before the bread burns on the outside? Managing thermal transfer in a loaded sandwich requires balancing the internal mass against the external fat application. Brushing extra virgin olive oil directly onto the exterior of the hearty Italian bread rather than melting butter in the pan ensures an even, golden-brown crust without localized scorching.
Pounding the chicken breasts to an even thickness before cooking at 400 degrees for 15 to 20 minutes prevents the tapered ends from drying out while the center remains raw. Allowing the protein to rest for five minutes after cooking stabilizes the muscle fibers so moisture does not bleed out into the bread and create a soggy crumb structure upon assembly.
Building the sandwich requires stacking ingredients strategically to anchor the components during pressing. Placing sliced cheddar cheese directly against the bread creates a moisture barrier, while placing the sticky barbecue sauce in the middle prevents the tomatoes and bacon from sliding out when the sandwich is compressed in a large skillet or panini press.
This particular combination of barbecue sauce, bacon, and poultry draws inspiration from classic bar and grill platters popularized across the United States. Achieving the desired crispness on both sides of the bread takes roughly three to four minutes per side over medium heat, signaling readiness when the cheese liquefies completely and binds the internal layers together.
