Roasted Chicken Muffuletta Grilled Cheese

Radish and Hare || Roasted Chicken Muffaletta Grilled Cheese
Radish and Hare || Roasted Chicken Muffaletta Grilled Cheese
Radish and Hare || Roasted Chicken Muffaletta Grilled Cheese

It’s rained more this week than not.  Spring has officially “sprung” and I couldn’t be happier.   In the last week, my garlic and shallots exploded.  Tiny green shoots only days before have nearly overtaken the planters in an explosion of green.   I have one solitary green bean plant remaining from an early-spring hail storm.  Tomorrow I’m planting carrots and picking out a cherry tomato plant.  I’m fully ready for winter to take leave.

Spring has “sprung” in the house too.  We’re working on a pretty exciting project for the kitchen: a table made from the base of an old White sewing machine and a top from an old bar.  We like to re-use and re-invent around here.  I can’t wait to share more as the table progresses.   I’m trying out different stains this weekend and, if time allows, painting some vintage garden chairs and picking out new fabric.

Grilled cheese month is settling in well.  I actually made this Roasted Chicken Muffuletta Grilled Cheese last week, but time got away from me and I never posted it.  I’m a big fan of olives on most anything, and find myself drawn towards Muffuletta sandwiches whenever I find them.  The traditional New Orleans sandwich is served cold.  In general, I prefer sandwiches toasted, and the Muffuletta lends itself to an ideal grilled cheese situation.

 

Roasted Chicken Muffuletta Grilled Cheese

Two slices bread
Two slices provolone cheese
2 Tablespoons Italian olive mix (I use Boscoli)
Approximately 1/4 cup roasted chicken, or enough to cover one slice of bread to your liking
Ground black pepper
Unsalted butter

On one piece of bread, place one slice of provolone cheese. Spread the olive mix on top of the provolone cheese. Then, place the roasted chicken on top. Place the remaining cheese on top of the chicken. Sprinkle with freshly ground black pepper. Top with the last piece of bead.

In a skillet large enough to hold the bread, melt unsalted butter over medium-low heat. When the butter has melted, carefully add the sandwich and cover with a lid. The lid will help the cheese melt as the bottom is browning.

After about 3-4 minutes, check the bottom of the sandwich to see how much browning has occurred. If you see a nice even, golden brown color (or whichever color of “toasted” you prefer), flip the sandwich by sliding a spatula underneath and, using your fingers to keep it together, carefully flip the sandwich over. Return it to the pan and replace the lid. Continue to cook for 3-4 minutes longer, or until the bottom is browned to your liking.

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