Roast Chicken, Apple and Brie Grilled Cheese
Soooo, it’s officially football season. I’m sure some of you are excited. That must be nice.
To be honest, I’m not handling it all that well. Over the years, my roommate and I have worked out a manageable routine for fooseball viewing, and it usually works. Unless we’re at a bar (where I can at least drink and converse with other disinterested parties), I nap, read or fickle around on my computer, while Logan watches various games on the living room TV. Despite our separate activities, it’s nice to be together on the couch.
Unfortunately, togetherness becomes difficult when the Eagles start “shitting the bed,” which they already have this season. I’ve mentioned before that I resent the birds’ negative effect on Logan’s personality, as their perpetually disappointing performance really brings out his inner rageaholic. Things got so bad on Sunday that I had to retreat to the bedroom to escape the endless expletives. God knows I’m not shy about profanity, but even I was offended.
Logan had actually planned to go to the Eagles game at the Meadowlands this weekend, which I was pumped about. He would have a lovely afternoon bonding with fellow Philly psychos, and I’d get a football-free Sunday. Win-win.
That’s no longer happening…
The dude called last night with “good news!!” Apparently he is now “available to hang” on Sunday because he’s “not paying money to watch a bunch of dicks,” and he “would rather light his hair on fire and run around than stand in that stadium.” Since I speak fluent Logan, I’m fully aware that “hang” does not mean talk, or even Netflix and chill. It simply means that he’s going to yell at said “bunch of dicks” for free in the comfort of our living room.
I’m going to wear earplugs and make grilled cheese.
Everyone has a go-to comfort food, and grilled cheese has always been mine. I’m a sucker for the sandwich, and while I’m in no way a GC snob (give me American cheese on white bread any day), I do love a good fancy version, like this epic Roast Chicken, Apple and Brie sitch.
I whipped up these bad boys last Saturday while Logan was watching the college foose, and after my first bite of sweet and savory deliciousness, I basically blacked out. Creamy melted Brie with tender chicken, the crunch and tart-sweetness of Granny Smith apples, and maple-tinged Dijon? Magical. In fact, for a few blissful minutes, I forgot about football season altogether. Great success!
I’m looking forward to eating these sandwiches on the reg for the next few months, especially since they’re so simple. I made mine with leftover roast chicken that I happened to have on hand (but you could easily roast a single chicken breast, or just use a store-bought rotisserie chicken), and things came together in about 15 minutes. Plus, you can always prep the sandos in advance, keep them covered in the fridge, and then cook them whenever the mood strikes. I threw a leftover grilled cheese in a pan when I got home from a wedding on Saturday night, and from what I remember, the 3:30am version was just as delightful as its 1pm predecessor. (In fact, Selena thought it was the best thing she’d ever eaten, but she tends to exaggerate.)
Yes, this grilled cheese is an excellent survival tool for football season, but it also makes an easy weeknight meal or weekend brunch. Serve it with a big green salad and a glass of cold/hot cider, and you’ve got quite the rustic fall feast.
And just because I feel weird ending a post about football without saying it…Clear eyes, full hearts, can’t lose!
p.s. I know some of you may be offended by my anti-football stance. I’m sorry. Please accept this grilled cheese as an apology.
Roasted Chicken, Apple and Brie Grilled Cheese: (Serves 4)
2 tablespoons Dijon mustard (I used Grey Poupon)
1½ tablespoons whole grain Dijon mustard
1 tablespoon pure maple syrup
8 slices raisin bread (or bread of your choice)
12 ounces Brie cheese, rind removed and sliced
1 small Granny Smith apple, thinly sliced
1 large roasted chicken breast, shredded
2½ tablespoons softened butter
Preparing your Roasted Chicken, Apple and Brie Grilled Cheese:
-In a small bowl combine the mustards and maple syrup. Briefly set aside. (And yes, you can use 3½ tablespoons of one type of mustard if you like/have that on hand.)
-To assemble your sandwiches: Spread one side of each piece of bread with ½ tablespoon of maple mustard.
-Add a few slices of brie to each piece of bread.
-Top half of the slices with a layer of sliced apples, then top the apple slices with the roasted chicken.
-Close the sandwiches with the remaining slices of bread with brie, and spread both sides of each sandwich with a thin layer of softened butter.
-Pre-heat a large sauté pan or skillet over medium heat. When hot add the sandwiches. (Depending on the size of your pan, you’ll most likely have to do this in two batches) Cover with a lid and cook for about 3 minutes until the underside is golden brown. Carefully flip the sandwiches, cover, and cook for another three minutes until the second side is golden brown and the cheese is completely melted.
-Slice the sandwiches in half and serve immediately.
- 2 tablespoons Dijon mustard I used Grey Poupon
- 1½ tablespoons whole grain Dijon mustard
- 1 tablespoon pure maple syrup
- 8 slices raisin bread or bread of your choice
- 12 ounces Brie cheese rind removed and sliced
- 1 small Granny Smith apple thinly sliced
- 1 large roasted chicken breast shredded
- 2½ tablespoons softened butter
In a small bowl combine the mustards and maple syrup. Briefly set aside. (And yes, you can use 3½ tablespoons of one type of mustard if you like/have that on hand.)
To assemble your sandwiches: Spread one side of each piece of bread with ½ tablespoon of maple mustard. Add a few slices of brie to each piece of bread. Top half of the slices with a layer of sliced apples, then add the roasted chicken. Close each sandwich with the remaining slices of bread with brie.
Spread both sides of each sandwich with a thin layer of softened butter.
Pre-heat a large sauté pan or skillet over medium heat. When hot add the sandwiches. (Depending on the size of your pan, you’ll most likely have to do this in two batches) Cover with a lid and cook for about 3 minutes until the underside is golden brown. Carefully flip the sandwiches, cover, and cook for another three minutes until the second side is golden brown and the cheese is completely melted.
Slice the sandwiches in half and serve immediately.
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