Grilled Pimento Cheese & Chicken Sandwiches | Recipe
Shredded chicken coated with melty pimento cheese and sandwiched between two slices of thick-cut baguette bread.
Inside two pieces of crusty bread lies a semi addictive merger of flavors. Succulent and juicy shredded chicken, crispy, salty bacon padded down on both sides with a tangy, melty homemade pimento cheese. Perfect for parties and entertaining as all the ingredients can be prepared in advance and cooked at the last minute. Plus people will adore you for feeding it to them.
6 Slices Thick Cut Bacon, cut into thirds
Baguette (or a narrow loaf of French bread), cut on a major bias into 3/4” slices
3 c Shredded Chicken (see TAK’s Perfectly Cooked Chicken Breast for recipe)
6 tbsp Unsalted Butter, at room temperature
Quick Fix Tip:
If you are short on time, consider using a store-bought Pimento cheese and a rotisserie chicken.
Cook bacon in batches over medium high heat in a cast iron skillet for 10-12 minutes, until crispy. Set aside on plate lined with paper towels until ready to use.
To assemble the sandwiches, spread about a tablespoon of pimento cheese across each slice of bread. Top one slice with about a ¼ cup of shredded chicken, lay two slices of bacon across the chicken in an “x” shape and top with slice of bread, pimento cheese side down. Spread a thin layer of butter on both sides of the bread and set aside. Repeat until all of the sandwiches have been assembled. Have ready a cast iron skillet or a large sauté pan warmed over low heat. Place sliders onto the pan, taking care not to crowd. All to cook 4 minutes, carefully flip using a spatula and press down on sandwich to compress it slightly. Cook for an additional 3-4 minutes, until perfectly golden and melty.
Makes about 8 small sandwiches.
Would pair well with:
Ice Cold Beer
