Grilled Chicken, Bacon & 3 Cheese Sandwich

  • Chef: Jodi Taffel
  • Ready in: 90 minutes
  • Serves: 5 or more
  • Complexity: medium
Grilled Chicken, Bacon & 3 Cheese Sandwich

Ingredients

  • 3 chicken thighs, bone in and skin on
  • 1/2 cup olive oil
  • salt
  • pepper
  • 6 slices thick cut bacon
  • 1/2 pound apple wood smoked bacon
  • 1 medium red onion
  • 1/2 pound cremini mushrooms
  • 2 tablespoons flour
  • 3 sticks plus 2 tablespoons salted butter, softened
  • 2 cup half & half
  • 1/2 pound shredded Rumiano Organic Gouda Cheese
  • 1/2 pound shredded Rumiano Organic Monterey Jack Cheese
  • 1/2 teaspoon ground nutmeg
  • 6 ciabatta rolls
  • 1/2 pound shredded Rumiano Organic Chipotle White Cheddar Cheese

Directions

On a foil lined baking sheet, rub chicken with olive oil, salt and pepper, and bake @ 425 for 1 hour or until juices run clear. Set aside to cool. DON’T discard the fat. In the same oven, place the Thick Cut and the apple wood bacon on a foil covered baking sheet and cook for 20-25 minutes, turning once 1/2 way through. When bacon is done, (chewy, not too crisp) set on a paper towel to drain. Slice the apple wood bacon into ribbons (the short way) and set aside. Cut the ends off each slice of the thick cut bacon and save for another time, then cut that center part into 2 even pieces. Thinly slice the onions and mushrooms. Using ½ the rendered chicken fat, cook the onions over a medium low heat until they are caramel in color, but not burned or crunchy. Salt and pepper to taste. Set aside. Using the remaining chicken fat, cook the mushrooms over a medium heat until they are soft. Salt and pepper to taste. Set aside. Set a large saucepan over medium heat and add flour and 2 tablespoons butter. Cook for a few minutes until they combine and become a light amber roux. Add the ½ and ½. Once the mixture comes up to temperature and begins to thicken, add the shredded Gouda and Monterey Jack Cheeses about a handful at a time. Stir constantly. Don’t add more until what you’ve already added is melted. Once the cheese is melted, add salt and pepper to taste. Add ½ teaspoon of nutmeg. Turn off the heat and cover the pot. Remove the chicken skin and discard. Shred the chicken with your hands and add to the cheese sauce. Add the apple wood bacon ribbons and stir. Slice the rolls very low. Then, with your fingers, remove most of the bread from inside the top of the roll. Inside the hollowed roll tops place 1 piece of the thick cut bacon. Then add a teaspoon each of the mushrooms and onions. Next comes a generous scoop of the bacon/chicken/gorgonzola sauce. Make sure you are tightly filling the hole you made in the bread, but not going over the sides. Put the bottom back on the sandwich. The top and bottom of the roll should meet. In a bowl, combine 1 stick of softened butter with the shredded Rumiano Organic Chipotle White Cheddar Cheese and thoroughly combine. Spread/press half of the mixture evenly over the tops of all the sandwiches. Over medium heat, melt 1 stick of butter in an omelet pan and add 3 sandwiches, butter/cheese mixture side down. Cover with a piece of foil and lay a cast iron skillet on top. When the sandwiches are browned, flip them, spread the other side with the butter/cheese mixture, and brown the other side. Repeat this process for the remaining sandwiches.

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