13 Apr
2010

Chicken Parmesan Grilled Cheese Sandwich

This recipe appeared in TJT: Chicken Parmesan Grilled Cheese Sandwich on 13 Apr 2010
 

Chicken Parmesan Grilled Cheese Sandwich1 loaf TJ’s Sourdough (sliced) Bread
TJ’s Olive Oil Spray or butter
1 package cheddar cheese slices (or get a chunk and slice yourself)
1 wedge Fontina cheese, sliced into desired amount
1 jar of TJ’s marinara sauce (choose from Vodka Sauce, Roasted Garlic Marinara or other)
Chicken Parmesan Burgers or TJ’s pre–made chicken varieties (see note above), cooked
 
Preheat a large, heavy frying pan or griddle to medium-high. Spray olive oil (or spread butter) on one side of each of two slices of bread.

Place both slices of bread (greased-side down) onto hot pan or griddle. Layer one or two cheddar slices on one piece of bread, then do the same with the fontina slices on the other bread piece. (Grilling them separately will speed up the melting process and prevent the bread from burning before the cheese melts.)

Adjust heat, if necessary, and grill until cheese just begins to melt.

Meanwhile, heat up the chicken patty and some of the marinara sauce.

Just before the cheese has completely melted on the bread, spread desired amount of warm marinara sauce on one of the bread slices and place the warm chicken patty on top of that.

Take the other piece of bread and carefully position it on top of the chicken–topped bread, taking care not to allow the cheese to drip off bread.

Continue grilling until cheese has completely melted; carefully flipping the sandwich once to complete melting process on other side of sandwich.

Slice in half and serve. Tastes best when served right off the pan.
 
WI wine recommendation: Because this has a fair amount of cheese paired with a tangy, tomato–based sauce, Chianti or Zinfandel would be your best bet. Trader Joe’s carries both varieties, but we haven’t had either of them recently enough to make a specific recommendation.



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