Ah, the grilled cheese sandwich—a childhood staple, right? But this isn’t just any grilled cheese. Picture this:
tender chicken mingling with vibrant spinach, all nestled between gooey layers of cheese and crispy bread. It’s like your taste buds are dancing at a party they never want to leave. Maybe it’s the cozy comfort that feels like a warm hug on a rainy day, or maybe it’s just the cheese pulling you in—literally.
Steps
- Heat olive oil in a medium saute pan over medium-high heat. Season the chicken breast with salt and black pepper, then add it to the pan. Cook for 6-8 minutes, turning once, until the chicken is cooked through. Transfer the chicken to a cutting board, let it rest for 5 minutes, and slice it into thin strips.
- While the chicken rests, butter one side of each slice of sourdough bread. Place one slice, butter-side down, on your prep surface.
- Layer the bread with 1-2 slices of Fontina cheese, followed by the sliced chicken, sun-dried tomatoes, and fresh spinach. Top with the remaining slice of bread, butter-side up.
- Clean the saute pan if necessary and return it to medium-high heat. Carefully place the sandwich in the pan and cook for 4-5 minutes on the first side, until the bread is toasted and the cheese begins to melt.
- Flip the sandwich and cook for another 3-4 minutes until the other side is toasted. Remove the sandwich from the pan, slice it in half, and serve warm.
Ingredients
- 2 teaspoons olive oil
- 1 small boneless, skinless chicken breast
- Kosher salt
- Freshly-cracked black pepper
- 2 slices sourdough bread
- Butter
- 3–4 slices Arla Naturally Good Fontina Cheese
- 2 tablespoons sun-dried tomatoes, roughly chopped
- 1 handful fresh baby spinach
FAQ
- Can I use a different type of cheese for the Chicken Florentine Grilled Cheese?
- Absolutely! While the recipe uses Arla Naturally Good Fontina Cheese Slices, you can substitute with your favorite cheese that melts well, such as mozzarella or provolone.
- Is there a quicker alternative to preparing the chicken breast?
- Yes, for a quicker option, you can use shredded rotisserie chicken from the store instead of cooking a fresh chicken breast.
- Can I use a different type of bread for this recipe?
- Certainly! While the recipe suggests sourdough, you can use any bread of your choice, such as whole wheat or ciabatta, for a different texture and flavor.
- Do I need to cook the spinach before adding it to the sandwich?
- The recipe uses fresh baby spinach, but if you prefer, you can sauté the spinach briefly in the pan after cooking the chicken to wilt it.
- Can I omit the sun-dried tomatoes?
- Yes, if you’re not a fan of sun-dried tomatoes, you can leave them out or replace them with another ingredient like roasted red peppers for a different flavor profile.
Tips
- Use Rotisserie Chicken for Convenience: Save time by using shredded rotisserie chicken instead of cooking a chicken breast from scratch. This will make the preparation quicker and easier.
- Experiment with Spinach Texture: While the recipe uses fresh baby spinach, you can experiment by wilting the spinach in the sauté pan after cooking the chicken for a different texture and flavor.
- Achieve the Perfect Cheese Melt: Ensure the cheese melts perfectly by cooking the sandwich slowly over medium heat. This allows the cheese to become gooey without burning the bread.
- Select the Right Bread: Opt for a hearty bread like sourdough to hold all the ingredients together and provide a satisfying crunch when toasted.
Equipment
- Medium sauté pan
- Cutting board
- Chef’s knife
