Roast Chicken Sandwich with Cheddar & Brie Cheeses

Patri, author of Flavors and Moments, reminds us that there are other ways to make the most of leftovers from the day before than just reheating them. Today she presents a super-appetizing idea to turn leftover chicken into the perfect dinner you won't leave a scrap of.

There's nothing I like more than a relaxed sandwich-based dinner where we combine the ingredients and flavors we like the most!! Don't you agree? Today I bring a simple but very practical recipe, one of those I call "…for using up leftovers" because when we've cooked rich, elaborate dishes over the weekend to enjoy with our loved ones… Those remains that are left in pots and tuppers in the fridge often spoil without being put to use and end up in the trash, which I absolutely refuse to do. That's why I thought ideas like the one I bring you today would be useful to find a use for one of those leftovers that sometimes, for lack of sauce, are left lonely at the bottom of the fridge, like roast chicken.

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

I presented my sandwiches on this beautiful olive wood board from the French firm Bérard, which I couldn't be happier with! It's a handcrafted piece and it serves me both as support while cooking and as an attractive base for serving at the table. I also feel comfortable using a board made of olive wood since 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 for grating

85g of Brie cheese in small pieces

1/4 red onion grated

Leftover roast chicken, chopped

Old-style Dijon mustard

2 tomatoes

A handful of arugula or the lettuce we prefer

Butter for spreading

Preparation

We start by placing the slices of bread on the board and spread them with butter. We flip them over and spread a pinch of old-style mustard. Next we fill only two of them, placing slices of tomato and the chosen arugula or little lettuce. Then we add the chicken in pieces or strips until those two slices are covered and set aside.

We grate the cheddar and cut the brie into pieces together. We add the grated onion and a pinch of pepper, mix everything and distribute it over the chicken. We cover with the other two slices leaving the buttered sides facing out.

We heat a cast-iron skillet over medium-high heat and once hot we carefully place the sandwiches so they don't fall apart and let them toast for 3-4 minutes on each side or until we see the cheese melt and the bread begins to brown on both sides. If you had leftover roast chicken sauce and want to add a splash when you assemble the sandwich, you can perfectly do so, as it will also add flavor and juiciness.

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