Provolone, chicken and apricot habanero grilled cheese sandwiches

Gourmet grilled cheese sandwich

Who doesn't love a good grilled cheese sandwich?

While white bread keeps things classic, the filling is anything but your standard processed cheese slices (not that that's always a bad thing, but everything in moderation)!

This easy, cheesy recipe uses apricot habanero jelly (produced in Cobble Hill, B.C.) for a delicious combo of sweetness and heat. Dairy is the nemesis of spiciness, so the provolone and goat cheese will help mellow out the intensity of the habanero pepper.

Provolone, Chicken and Apricot Habanero Grilled Cheese Sandwiches

1 tbsp grainy dijon mustard
1 tbsp soft goat cheese
2 tsp mayonnaise
1 tbsp apricot habanero jelly
1 tsp liquid honey
1/2 tsp ground black pepper
1 cup cooked chicken meant, loosely chopped
1/3 cup cooked spinach, pressed, dried and chopped
4 slices white bread
1 small tomato, 1/4" sliced
6 slices provolone cheese
unsalted butter, room temperature, enough to spread on bread

Combine the first three ingredients in a small bowl. With a fork, stir well to combine.

Next, in a separate medium bowl, combine the habanero jelly, honey and pepper.

Add chicken and spinach to the jelly mixture and toss until well coated.

Lay out the slices of bread and cover each generously with mustard mixture.

Top with chicken and spinach mixture, followed by some tomato slices and 3 slices of cheese.

Close sandwich, butter the tops and bottoms and reserve.

Heat a large pan over medium heat. Once hot, add the sandwiches and cook until golden brown on each side and cheese is gooey, about 3 minutes per side.

Serve nice and hot with a side of kosher dills. Obviously.

Yield:
Serves 2
Prep Time:
10 minutes