Barbecue
Chicken and Cheddar Snackwiches
- 1/4 cup freshly grated
Parmesan cheese
8 slices hearty Italian bread, cut into 1/2-inch slices (bread
slices are approximately 3 1/2 by 5 1/2 inches)
2 left-over boneless grilled chicken breasts or 8 ounces ready-prepared
grilled chicken, sliced
1/2 medium red onion, sliced
6 ounces grated sharp or extra-sharp white Cheddar cheese
4 cooked bacon slices
6 tablespoons honey-based barbecue sauce
1/4 cup sun-dried tomato-flavored or plain mayonnaise
- Preheat a covered grill
(e.g. George Foreman) or non-stick skillet for five minutes.
Spray with non-stick cooking spray.
- Combine mayonnaise and
grated Parmesan in small bowl.
- Arrange bread slices on
cutting board and spread approximately one tablespoon of Parmesan-mayo
mixture on four of the bread slices. Top each with several slices
of chicken, onion, 1/2 Cheddar cheese and one bacon slice. Spread
remaining slices of bread with 1 1/2 tablespoons of barbecue
sauce. Assemble sandwiches.
- Cook sandwiches two at
a time in covered grill, about six minutes or until bread is
golden and cheese is melted. Remove from grill and cut into quarters.
- Serve with a side of additional
barbecue sauce if desired.
Makes 16 snack size sandwiches.
Note: If you do not have
a covered grill, cook sandwiches in a non-stick skillet until
lightly browned, about three minutes on each side.
Courtesy of chef Marlin
Kaplan
One Walnut
Cleveland, OH
Recipe provided courtesy of the American Dairy
Association.
