To celebrate the completion of the Whole Life Challenge (I know, I’m a week late), I bring to you this delicious sandwich in all of it’s gluten and cheese filled glory.
Wipe the drool off of your face. You’re an adult.
I could practically write a love poem to cheese I’ve missed it so much. Saturday, we soaked up some sun at the pool and I had my first quesadilla in two months. Did my stomach scold me afterwards for my cheesy indulgence? Absolutely. Will I eat one again soon? Probably not. Was it worth it? 100% yes.
That being said, let’s make a grilled cheese.
Nutritionals: If you use gluten free bread, it’s gluten free, otherwise, delicious comfort food
This recipe takes a little bit of prep, but I promise you, it’s beyond worth it.
First off, let’s talk smoked meat. We like to smoke our chicken to use on this sandwich. We use this recipe, and it’s fabulous. The chicken comes out moist and flavorful each and every delicious time.
You can still make this sandwich without a smoker, but I’d seriously recommend you start saving your money for one. I’m not saying a smoker will change your life, but I’m just saying it’s life changing. Your future proteins will thank you. I pinkie swear.
Anyway, if you are sans smoker for this sandwich, just grill up a chicken breast using salt and pepper to flavor.If you are using a smoker, the chicken takes about 3-4 hours to smoke, so grab a beer and hang out while you wait for your smoker to do it’s magic.
. . .*sip*. . .*sip*. . .
If you haven’t made the pesto yet, now is a good time to do that. Luckily it takes almost no time to make. Sit back, and have another beer. You deserve it after that hard work.
Slice your smoked (or not) chicken a little something like this:
Time to fire up your grill or cast iron (on medium low). It’s sandwich making time.
I’ve been using this bread to make these sandwiches and have been super pleased. If you can find this bread, use it. Otherwise, use your other-not honey chia-bread.
Butter one side of each slice of bread. On the opposite side of the butter, add a few slices of mozzarella to one side and a Tbsp or so (more if you want!) of pesto to the other. Place those on the grill and let the cheese start to melt. The key to a good grilled cheese (i.e. not burning your bread before your cheese is fully melted), is to use a low to medium low heat.
Add your chicken and make a sandwich. Flip every couple of mins so you don’t burn the bread unevenly.
When the cheese is nice and melted, it’s time to eat. You may now drool.
And…Last but certainly not least, if you make this delish dish, snap a photo and share it with me on twitter (@Tummyhasahappy) or instagram (@mytummyhasahappy) with the hashtag- #mytummyhasahappy
I love to see what turned out in your kitchen!
- 2 Tbsp (ish) butter
- 8 Slices of Chia Honey bread (or any other bread you like)
- 8 Tbsp Pesto (http://www.mytummyhasahappy.com/paleo-basil-pesto-2/)
- 8 slices fresh mozzarella
- 1 Smoked Chicken Breast, sliced
- Heat grill to low/medium low
- Butter one side of each slice of bread
- On opposite sides of buttered slice of bread, add pesto and cheese
- Place on grill, butter side down
- Allow cheese to just start to melt/soften
- Add chicken, and make a sandwich
- Flip frequently until cheese is totally melted and bread is grilled to your liking