Grilled Chicken and Cheddar & Brie Cheese Sandwich

Patri, author of Sabores y Momentos , reminds us that there are other ways to take advantage of leftovers from the day before, than simply heating them up. Today he presents us with a super-appetizing idea to turn leftover chicken into the ideal dinner that you won't leave a bit of.

There is nothing I like more than a relaxed dinner based on sandwiches in which we combine the ingredients and flavors that we like the most!! Don't you think the same? Today I come with a simple but very practical recipe, one of those that I call "...of use" because when we have cooked rich and elaborate dishes over the weekend to enjoy with ours... Those remains that we have left in saucepans and tuppers in the refrigerator, many times they break down without us giving them any use and end up going to the trash, something that I flatly refuse. That is why I thought that ideas like the one I bring you today would not hurt you to find a use for one of those leftovers that sometimes, due to lack of sauce, remain orphans in the back of the refrigerator, such as roast chicken.

Well that is what inspired me to bring you this delicious and simple recipe today. Last Sunday we enjoyed at home and as a family a delicious oven-roasted free-range chicken, it was delicious with its sauce resulting from all the herbs, wine and juices in which it was browned. The truth is that we were all satisfied but I had a bit of the breast left over that I jealously saved to use for another use the next day. And so I did, combining these ingredients that I list below in the recipe and using an incredible loaf of Galician bread, these tasty sandwiches came out from which not even the crumbs were left, hahaha! As you can see in the last photo;) You can use any rustic or farmhouse bread that you like. As for the cheese, I have used a mature Cheddar that together with the pieces of Brie gives a melting and creamy texture in the mouth.

I have presented my sandwiches on this beautiful olive wood board from the French firm Bérard , with which I couldn't be happier! It is a handmade piece and it serves as a support when cooking as well as a showy base to serve at the table. I also feel calm using a table whose wood is olive since it has antibacterial properties and its wood is one of the most resistant to stains and odors. Come on, let's go for the recipe!!

Ingredients (for 2 sandwiches):

4 slices of rustic bread

85g of mature Cheddar cheese to grate

85g Brie cheese, cut into pieces

1/4 grated red onion

Chopped Roasted Chicken Leftovers

Old Dijon Mustard

2 tomatoes

A handful of arugula or lettuce that we like the most

butter spread

Preparation

We start by placing the slices of bread on the board and spread them with butter. We turn them over and spread with a pinch of old-fashioned mustard. Then we fill only two of them, we are placing the slices of tomato and rocket or chosen lettuce. Then we add the chicken in pieces or strips to cover those two slices and reserve.

Grate the cheddar cheese and chop the brie all together. Add the grated onion and a pinch of pepper, mix everything and distribute it over the chicken. Cover with the other two slices, buttered sides facing out.

Place an iron skillet over medium-high heat and once hot, place the sandwiches carefully so that they do not fall apart and let them toast for 3-4 minutes on each side or until we see that the cheese melts and the bread begins to soften. brown on both sides. If you have any sauce left over from the roast chicken and you want to add a little bit of it when you are assembling the sandwich, you can perfectly, because it will also add flavor and juiciness.

Serve with two very cold beers and enjoy an easy, fast, healthy and tasty dinner.