Grilled Cheese Sandwich with Chicken

Grilled cheese sandwiches remind me of my Mother. She always came up with the best grilled cheese sandwiches, packed with flavor and loaded with goodies underneath a blanket of melted cheese. She used spices and herbs, such as turmeric, oregano, basil, coriander, cumin, and marjoram or anything that she could find in her spice rack. When it came to toppings, she used chicken, fish, meat, and vegetables, anything she could find in the fridge. In Jamaica, we have bread that is quite dense in texture which we call “hardo bread”. When she makes her grilled cheese sandwich with a nice thick slice of “hardo bread”, with toppings, loaded with cheese and spices…you are set!

A crisp French baguette is also a the perfect canvas to build on.

Photography by Heaven on Hearth

This is what you will need:

½ loaf French bread

10 -12 small black olives, pitted and sliced

¼ red onion, finely sliced

4 anchovy filets

1 breast of chicken, grilled and sliced

2 tablespoons Basil Pesto

¼ cup four cheese Mexican blend (a blend of Monterey Jack, Cheddar, Asadero and Quesadilla cheeses)

1/8 teaspoon of black pepper

1/8 teaspoon of half sharp paprika

¼ teaspoon oregano

¼ teaspoon marjoram

¼ teaspoon cumin

¼ teaspoon coriander

pinch of red pepper flakes

Baguette Layered with Basil Pesto, Grilled Chicken, Red Onions, Anchovies and Olives

Cut half of a French baguette in half, lengthwise. Spread each side with 1 tablespoon of Basil Pesto. Then layer the baguette halves with slices of grilled chicken breast, ¼ of a red onion finely sliced, 4 anchovy filets, slices of black olives. 

Baguettes Topped Chicken, Vegetables and Four Cheese Mexican Blend

Top with ¼ cup of the four cheese blend and sprinkle with the spices.

Broil on high for 2½ to 3 minutes on the top shelf. Take out of the oven and enjoy. This serves 4. Serve with a tossed salad and a glass of white wine. Voilà. This is a wonderful lunch idea or the perfect light supper. 

Ready to be Enjoyed

A cup of soup will make it even more substantial. Try the sandwich with the Chilled Creamy Asparagus Soup with Parsley Cream or Creamy Cauliflower Soup with Caramelized Onions.

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Egg Salad Sandwich

Egg salad sandwich is a great comfort food. The creaminess of the egg mixed with the tangy and slightly spiciness of the dressing, on top of the slightly strong flavor of the rye bread. Perfection.

Photography by Heaven on Hearth

You will need the following:

6 Perfect Hardboiled Eggs

¼ cup of mayonnaise

½ teaspoon Dijon mustard

2½ teaspoons of lemon juice

1 teaspoon grated onion

2 tablespoons finely sliced scallions

½ teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon sweet Hungarian paprika

butter or mayonnaise for spreading on the bread (optional)

8 slices dark rye bread

Use an egg slicer to chop the eggs. It’s quite easy. Place the egg in the egg slicer and once sliced, pick the whole egg up and turn the other way around to slice. You will get some nice chunky slices.

In bowl, mix ¼ cup of mayonnaise, ½ teaspoon Dijon mustard, 2½teaspoons of lemon juice, 1 teaspoon grated onion, 2 tablespoons finely sliced scallions, ½ teaspoon salt, 1/8 teaspoon black pepper and 1/8 teaspoon sweet Hungarian paprika. Once well mixed, add the chopped eggs. Combine well. I like to cover the salad for about 30 minutes and let it rest in the fridge before spreading on bread slices, the flavor gets a chance to be absorbed throughout.

Spread a fine layer of butter or mayonnaise on the bread slices and evenly spread the egg salad on top of 4 slices and cover with the remaining 4 slices.

If you wish, you could also toast the bread slices before making the sandwiches.

Egg Salad Sandwich

There you have it. This serves for 4. Voilà. What a perfect summer sandwich.

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