A Pimento Cheese Grilled Chicken on Abigail's Oven Jalapeño Cheddar Sourdough Bread is a sandwich made with grilled chicken, pimento cheese, and bread. The chicken can be grilled in a variety of ways, lake a grill, in a pan, or broiled in the oven.
Pimento cheese is a spread made with cheddar cheese, mayonnaise, pimentos, and other seasonings. It is a popular Southern dish, and is often used in sandwiches, dips, and spreads.
To make a Pimento Cheese Grilled Chicken Sandwich, simply spread pimento cheese on two slices of our Jalapeño Cheddar sourdough bread. Top one slice of bread with grilled chicken, and then close the sandwich. The sandwich can then be grilled in a pan or in a panini press until the bread is golden brown and the cheese is melted.
Once grilled, separate the slices and load in fresh sliced tomatoes and top with lettuce. Serve with a variety of sides, such as fries, chips, or salad. They are a delicious and easy to make meal that is perfect for any occasion.
Here is a recipe for a Pimento Cheese Grilled Chicken Sandwich:
Ingredients:
- 2 slices of our Jalapeño Cheddar
- 1/4 cup pimento cheese (See our recipe here.)
- 1/2 cup grilled chicken
- Optional: lettuce, tomato, bacon, or other toppings
Instructions:
- Spread pimento cheese on one slice of bread.
- Top with grilled chicken and any other desired toppings.
- Close the sandwich with the other slice of bread.
- Grill the sandwich in a pan or on a panini press over medium heat until the bread is golden brown and the cheese is melted.
- Cut the sandwich in half and serve.
Enjoy!
_____________________
And remember, if you are looking for a place to get delicious sourdough bread for #NationalSandwichMonth, we are in more than 30 stores throughout Utah, at Farmers Markets in Ogden, SLC Downtown, Murray, So Jordan, Draper, Daybreak, Provo, and Spanish Fork. Of course, on weekdays you can always drop by The Store at the Bakery: Mon 12:00 PM-5:00 PM, Tue 9:00 AM-5:00 PM, and Wed-Fri 10:00 AM-5:00 PM, at 421 South 200 East in Spanish Fork, Utah.
Author: Darryl Alder lives with his wife in Riverside Lodge, (which is what they call their home), along the Provo River in Utah. He is a retired career Scouter and outdoorsman who spent many hours over a campfire using a Dutch oven and loves sharing recipes for the kitchen and the campfire alike. You'll find many of his recipes on this blog and can follow him on Facebook, Instagram, YouTube, and Twitter.