Friday, April 10, 2009
This weeks ooey gooey grilled cheese came about based on some left overs we had, namely the Maple Whiskey Pulled Chicken. The boy was away for work last week and had to listen to me plan out different grilled cheese creations. After torturing him like that I knew once he was home, I had to make him something delicious and wanted to try something I hadn't before. Reusing leftovers was also key. I know most people hate leftovers but turning one meal into two or even three is a great way to save money and really forces you to be creative. While this use of the pulled chicken is that different from how I originally served it it's a twist that was tasty and satisfying especially if you give yourself a couple day break between.
Smoked Gouda Grilled Cheese
4 slices Prairie Grain Raisin Bread - this is something my local grocery store bakery makes, but you can easily use any kind of honey oat bread and get the same flavors
4 1/8" thick slices of Smoked Gouda - if your deli doesn't slice it cut enough to cover each piece of bread in a thin layer
1/2 cup of Maple Whiskey Pulled Chicken
3 Tbsp butter
1. Warm up pulled chicken either in the microwave for a minute or so out in a saute pan over medium heat. Reheat until warmed all the way through.
2. Butter one side of two slices of bread. Place a small fry pan over low heat. Place one slice of bread buttered side down in warmed pan, layer 1 slice (or layer) of cheese on the bread. Top with half of the heated chicken, one more slice of smoked Gouda and the remaining slice of bread, buttered side up.
3. Cover pan and let sandwich cook on low until butter is melted. Carefully flip and cover pan and repeat on the other side. Flip again, cover and keep on low until bread is golden brown and toasty. This will take up to 5 minutes or so. Flip and repeat on the other side. Remove finished sandwich to a cutting board.
4. Repeat steps 2 and 3 with the remaining ingredients. Let each sandwich rest a minute or two before cutting.
The Smoked Gouda wasn't as melty as I had hoped, but cooking the sandwich low and slow and keeping it covered got the cheese to melt. The creaminess of the cheese really complemented the chicken and the prairie bread. The chicken is the in-your-face star of this sandwich, but the cheese is what really makes it special, the mellow smokiness completes it. Enjoy!