Grilled Chicken and Cheddar & Brie Cheese Sandwich

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

There is nothing I like more than a relaxed dinner with sandwiches in which we combine the ingredients and flavours that we like the most!! Don't you think the same? Today I have a simple but very practical recipe, one of those that I call "... leftovers" because when we have cooked delicious and elaborate dishes on the weekend to enjoy with our loved ones... Those leftovers that we have in saucepans and tupperware in the fridge often go bad without us giving them a use and end up going to the trash, something that I absolutely refuse to do. That is why I thought that ideas like the one I bring you today would be useful to you to find a use for one of those leftovers that sometimes, due to lack of sauce, are left orphaned in the back of the fridge, such as roast chicken.

Well, that's what inspired me to bring you this delicious and simple recipe today. Last Sunday we enjoyed a delicious oven-roasted free-range chicken at home with the family. It was delicious with its sauce made 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 chicken breast left over, which I jealously saved 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, of which not even the crumbs were left, hahaha! As you can see in the last photo ;) You can use any rustic or country bread that you like. As for the cheese, I 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 company Bérard , which I couldn't be happier with! It is a handcrafted piece and serves as both a support when cooking and as a striking base for serving at the table. I also feel comfortable using a board made of olive wood, as it has antibacterial properties and its wood is one of the most resistant to stains and odors. Come on, let's get to 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 red onion grated

Leftover roast chicken, chopped into pieces

Old Dijon Mustard

2 tomatoes

Handful of arugula or lettuce of your choice

Spreadable butter

Preparation

We start by placing the slices of bread on the board and spreading them with butter. We turn them over and spread them with a pinch of old-fashioned mustard. Next, we fill only two of them, placing the slices of tomato and the rocket or lettuce of our choice. Next, we add the chicken in pieces or strips until those two slices are covered and set aside.

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

Place a cast iron skillet on medium-high heat and once hot, place the sandwiches in it, being careful not to let them fall apart, and let them toast for 3-4 minutes on each side or until you see that the cheese melts and the bread begins to brown on both sides. If you have any sauce left over from the roast chicken and want to add a splash when you're assembling the sandwich, you can do so perfectly, as it will also add flavour and juiciness.

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