Grilled Chicken Three Cheese Sandwich Recipe

Get ready to embark on a culinary adventure with me as we whip up a delicious twist on your average sandwich: a cheesy, melty, grilled chicken masterpiece that’s packing some serious flavor and flair.

This sandwich features chicken breasts that have been grilled and seasoned with garlic powder, and are nestled between slices of sourdough bread. I love how the mozzarella and cheddar melt perfectly.

The addition of blue cheese gives it a punch of flavor that I relish.

Ingredients

• Chicken Breasts: Rich in protein, low in fat for a healthy base.
• Olive Oil: Provides heart-healthy monounsaturated fats.
• Sourdough Bread: Offers a tangy flavor and healthy probiotics.
• Mozzarella Cheese: Mild, creamy, and rich in calcium.
• Cheddar Cheese: Sharp flavor and high in protein.
• Blue Cheese: Bold flavor with a creamy texture.
• Spinach: Packed with iron, vitamins A and C.
• Dijon Mustard: Adds a tangy and slightly spicy kick.

Ingredient Quantities

• 2 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 4 slices of sourdough bread
• 2 tablespoons unsalted butter, softened
• 4 slices mozzarella cheese
• 4 slices cheddar cheese
• 4 tablespoons crumbled blue cheese
• 1/2 cup fresh spinach leaves
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard

How to Make this

1. Prepare the grill for cooking over medium-high heat. The grill should be around 350 to 400 degrees Fahrenheit. You can use an infrared thermometer to check the grill’s actual heat. If the grill is an older model and doesn’t reflect heat well, you can actually get the grill hotter than you think once you close the lid. And conversely, if the grill is so hot that it flares up, you should reduce the heat. Once the grill is just right, season the chicken breasts. They should be just a little above room temperature before going on the grill and shouldn’t be wet. I seasoned them with kosher salt, freshly ground black pepper, and garlic powder.

2. Coat the chicken breasts with olive oil and grill them for 6-7 minutes on each side, or until the inside registers 165°F (75°C). Take the breasts off the grill and allow them a few minutes to rest before slicing.

3. In a small bowl, combine mayonnaise and Dijon mustard.

4. Butter one side of each slice of sourdough bread. On the unbuttered side of two slices, spread the mixture of mayonnaise and mustard.

5. Arrange the chicken slices atop the mayonnaise mixture.

6. Each sandwich has a layer of fresh spinach leaves, plus these cheeses: 2 slices of mozzarella, 2 slices of cheddar, and 2 tablespoons of crumbled blue cheese.

7. Cover each sandwich with the other slices of bread, buttered side up.

8. Warm a big frying pan on medium heat. Put the sandwiches in the frying pan.

9. Prepare the sandwiches for roughly 3 to 4 minutes on every side, or until the bread has attained a glorious gold hue and the cheeses have succumbed to the melted state.

10. Take out of the frying pan, allow to cool a little, then cut the sandwiches in two and serve them warm.

Equipment Needed

1. Grill
2. Infrared thermometer
3. Small bowl
4. Knife
5. Cutting board
6. Measuring spoons
7. Spoon or spatula for spreading
8. Frying pan
9. Tongs or spatula for flipping
10. Plate for resting and serving

FAQ

• Q: Can I use a different type of bread?A: Yes. You can use types of bread, such as whole wheat or ciabatta, for different flavors and textures.
• Q: Is there a substitute for blue cheese?A: If you’re not a fan of blue cheese, you could use feta or goat cheese as an alternative.
• Q: How do I ensure the chicken is fully cooked?A: Prepare the chicken so that it reaches an internal temperature of 165°F (74°C) to guarantee it is totally cooked and safe to consume.
• Q: Can I prepare the chicken in advance?A: Indeed, the chicken breasts can be grilled ahead of time and stored in the refrigerator. They will keep nicely for up to 48 hours.
• Q: What can I use instead of mayonnaise?Greek yogurt or avocado can replace mayonnaise if you want a lighter option.
• Q: Can I make this sandwich vegetarian?You can pass on the chicken and use more vegetables, like grilled mushrooms or bell peppers, for a vegetarian version.

Grilled Chicken Three Cheese Sandwich Recipe Substitutions and Variations

Substitute whole grain bread or ciabatta for the sourdough bread.
Substitute provolone cheese for mozzarella cheese.
Substitute Greek yogurt for mayonnaise to make a healthier version. List all the ingredients used.
Substitute honey mustard for Dijon mustard to create a mellow and sweet flavor!
Instead of spinach leaves, use arugula for a peppery kick.

Pro Tips

1. Brining the Chicken Before grilling, consider brining the chicken breasts for a few hours in a simple solution of water, salt, and sugar. This will help keep the meat juicy and add extra flavor.

2. Cheese Layering To ensure the cheese melts evenly and quickly, layer the mozzarella and cheddar slices directly on top of the hot chicken right after slicing it. This will give the cheese a head start in melting before you assemble the sandwich.

3. Bread Crisp and Melty Interior Once you place the sandwiches in the frying pan, cover it with a lid for the first minute or two. This will trap heat, encouraging the cheeses to melt more thoroughly while the bottom side of the bread gets crispy.

4. Spinach Tip Lightly wilt the spinach in the pan for 30 seconds before adding it to the sandwich. This step can prevent the spinach from adding too much moisture to the sandwich.

5. Grill Marks on Bread For a professional presentation, press the sandwich gently with a spatula as it cooks. Rotate the sandwich 90 degrees halfway through cooking on each side to create attractive grill marks.