Or you can put it in a grilled cheese sandwich. Oh. My. YUM. I've learned that the trick to a perfect grilled cheese sandwich is to cook it low and slow. There have been many occasions where I have tried to rush the process only to end up with burnt bread and cold cheese. It's not worth it, so just take your time and you'll end up with a gooey, cheesy masterpiece. Enjoy!
Makes 2 sandwiches
- 2 large boneless, skinless chicken breasts
- 5 cups water
- 1 cup BBQ sauce
- 1 tbsp. butter, divided
- 4 slices bread
- 1 cup Mexican blend cheese, shredded
Add the chicken back to the saucepan over low heat. Add the BBQ sauce and cook just until warm.
Add 1/2 tbsp. butter to a large non-stick skillet over medium heat. Place two pieces of bread in the skillet. Top each with 1/4 cup cheese, half of the chicken mixture, then the remaining 1/4 cup cheese. Top each with a slice of bread.
Cook sandwich for 3-4 minutes or until cheese begins to melt and bread is golden brown. Add remaining 1/2 tbsp. of butter to the skillet and flip over each sandwich. Cook for an additional 3-4 minutes or until cheese is fully melted and the other side is golden brown. Serve immediately.
Source: SK Original