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Alert! This is not your mama's grilled cheese, we repeat, this is not your mama's grilled cheese! Can't-Be Grilled Cheese is beyond your childhood sandwich norm and once you try it, you may never go back. The juicy chicken breasts grilled to perfection, next to the sweet onions and sweet red peppers, topped with succulent, melty Swiss cheese, and then tucked away between two savory slices of sourdough bread, all blend for a phenomenal, mouthwatering, mature sandwich treat. This is pure adulthood bliss! When you say this Can't-Be Grilled Cheese isn't what your mama made back in the day, well, you are right! It's even better, and a little more grown up! Sorry, mom!
Alert! This is not your mama's grilled cheese, we repeat, this is not your mama's grilled cheese! Can't-Be Grilled Cheese is beyond your childhood sandwich norm and once you try it, you may never go back. The juicy chicken breasts grilled to perfection, next to the sweet onions and sweet red peppers, topped with succulent, melty Swiss cheese, and then tucked away between two savory slices of sourdough bread, all blend for a phenomenal, mouthwatering, mature sandwich treat. This is pure adulthood bliss! When you say this Can't-Be Grilled Cheese isn't what your mama made back in the day, well, you are right! It's even better, and a little more grown up! Sorry, mom!
Ingredients
- 2 tablespoons olive oil
- 2 large sweet onions thinly sliced
- 3/4 teaspoon salt divided
- 1 teaspoon fresh rosemary minced, or 1/4 teaspoon dried rosemary, crushed
- 2 (6-ounce) chicken breast halves boneless and skinless, pounded to 1/4-inch thickness
- 2 tablespoons lemon juice
- 1/4 teaspoon black pepper
- 1/4 cup mayonnaise
- 1/3 cup sweet red peppers roasted and finely chopped
- 8 slices sourdough bread
- 12 slices Swiss cheese
- 2 tablespoons butter softened
Directions
- Preheat the grill to medium heat.
- In a large skillet over medium heat, heat the olive oil.
- Add the onions and 1/4 teaspoon of the salt to the heated olive oil and cook until they are softened, about 6-8 minutes.
- Reduce the heat to medium-low and cook, stirring occasionally, until the onions are a deep golden-brown, about 30-40 minutes.
- Add the rosemary to the cooked onions and stir to combine.
- Transfer the cooked onions from the stovetop to a wire rack.
- Drizzle both sides of the chicken breasts with the lemon juice and sprinkle with the black pepper and the remaining salt.
- Add the chicken breasts to the grill and cook until they reach an internal temperature of 165 degrees F, about 5-7 minutes per side.
- Use a sharp knife to cut the chicken breasts into thin strips.
- In a small bowl, add the mayonnaise and the roasted red peppers and stir to combine.
- Evenly spread 1/2 of the mayonnaise mixture over 4 slices of the sourdough bread.
- Top the mayonnaise layer with 1 slice of the Swiss cheese, the chicken breast strips, the cooked onions, and 2 more slices of the Swiss cheese.
- Spread the remaining mayonnaise mixture over the remaining slices of sourdough bread and place the slices on the cheese-topped sandwiches.
- Spread the butter on the exteriors of both sides of the sandwiches.
- On the grill over medium heat, add the sandwiches and cook until they are golden-brown and the cheese has melted, about 2-3 minutes on each side.
- Plate and serve.
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