BBQ Chicken Grilled Cheese Sandwiches

Yield: 4 sandwiches

Ingredients:

2 chicken boneless, skinless breasts, approx 1 lb, cut down the middle into 4 cutlets
2 Tbsp BBQ rub seasoning, I used McCormick Grill Mates Barbecue
1/2 cup bbq sauce
2 cups shredded sharp cheddar cheese
8 slices of sandwich bread
1/2 stick unsalted butter

Directions:

Prepare gas at high heat. Add rub seasoning to both sides of chicken breasts. Add chicken breasts to grill and turn heat down to medium high.
Grill for 3-6 minutes or until dark grill marks appear. Using grill safe tongs, turn the chicken over and use a grill brush to slather bbq sauce on the chicken. After about 3-6 minutes, turn the chicken again and add bbq sauce. Turn over once again and remove chicken from the grill after 1-2 minutes. Place chicken on a plate and allow to rest for at least 5 minutes. Slice chicken into thin pieces or cut into 1 inch thick cubes.
Melt about a 1/2 stick of butter and set aside along with a brush.
Add a little bit of butter to a non-stick skillet and heat at medium. Once butter is completely melted and about to brown, 2-3 minutes, take one slice of bread and brush with melted butter. Add the bread to the pan and top with 1/4 cup of cheese, add 1/4 of the chicken. Brush the second piece of bread with melted butter and add to the top of the sandwich.
Using a spatula, smash the sandwich down ever so slightly. Paying attention to the cheese and the bread (don't let it burn), flip the sandwich over after about 2-4 minutes or when the bottom piece of bread is golden or dark brown. Again, using the spatula, smash the sandwich down a little. Remove from skillet after 3-5 minutes. Place on a plate lined with a paper towel so the bread doesn't get soggy.

Cheese Pizza Recipe

Ingredients:

• 1 cup lukewarm water 
• 1/4 ounce dry yeast 
• 1 teaspoon sugar 
• 3 cups bread flour 
• 1/2 teaspoon salt 
• 1 tablespoon olive oil 
• 1/2 cup tomato puree 
• 2 tablespoons tomato paste 
• 1 garlic clove, minced 
• 1 tablespoon fresh basil, chopped 
• 4 ounces Fresh mozarella cheese(grilled and sliced) 

Procedure:

• Making a Dough.
• Making Sauce: 
• Mix tomato puree, tomato paste, minced garlic, and basil.
• Spread a layer onto prepared pizza dough. 
• Add grilled mozarella cheese onto the layer of sauce. 
• Add another layer of sauce. 
• Now top with sliced Mozarella Cheese 
• Finally bake it at 500°F for 10-12 minutes.

Youy easy, hot Cheese Pizza is now ready to be enjoyed.

Ham, Cheese, Egg, and Lemon Sandwiches

SERVES 4

INGREDIENTS

FOR THE LEMON CURD:
¾ cup sugar
4 egg yolks
12 tbsp. unsalted butter, melted
Zest and juice of 3 lemons, preferably Meyer

FOR THE SANDWICHES:
8 (1"-thick) slices brioche
Unsalted butter, melted, for brushing
2 oz. soft goat cheese
4 eggs
1 tsp. finely chopped fresh thyme
Kosher salt and freshly ground black pepper, to taste
16 slices black forest ham
4 oz. mâche

INSTRUCTIONS

1. Make the curd: Whisk together sugar and yolks in a 2-qt. saucepan; add butter, zest, and juice, and whisk until smooth. Place over medium heat, and cook, stirring, until curd is the consistency of loose pudding, 8 to 10 minutes. Pour curd through a strainer into a bowl, and press a piece of plastic wrap on the surface of the curd; chill for 2 hours.

2. To make each sandwich, heat a 10" nonstick skillet over medium-high heat. Brush one side each of 2 slices brioche with butter, and place in skillet, buttered sides down, and toast, about 1 minute. Transfer slices to a plate, toasted sides down, and spread ½ oz. goat cheese over one slice and 2 ½ tbsp. lemon curd over the other slice.

3. Meanwhile, whisk 1 egg in a bowl, and add to skillet; sprinkle with ¼ tsp. thyme and salt and pepper, and cook, flipping once, until just set, about 2 minutes. Fold up omelet and place on top of the goat cheese. Place 4 slices ham in skillet, and cook, flipping once, until heated through, about 35 seconds; place on top of omelette. Place 1 oz. mâche on top of ham, then top with the bread slice slathered with lemon curd. Repeat with remaining ingredients to make 3 more sandwiches.                                                                                                                          

Crispy Chicken Cutlets With Taleggio Cheese & Prosciutto

Yield: Serves 4

Prep Time: 15 mins

Cook Time: 30 mins

This is one of my favorite chicken dishes that meshes crispy, golden brown chicken, and creamy cheese and sweet prosciutto.

Ingredients:

For The Cutlets:
4 Chicken Cutlets
3 Cups Stale Bread Cubes
1 Teaspoon Grated Lemon Zest
1 Teaspoon Chopped Red Chile Pepper (Optional)
3 Tablespoons Chopped Fresh Parsley
1/2 Cup Grated Parmesan Cheese
1/4 Cup Pine Nuts
Sea Salt
Cracked Black Pepper
2 Large Eggs
2 Tablespoons Butter
2 Tablespoons Olive Oil
4 Slices Taleggio Cheese (About 12 Ounces)
4 Slices Prosciutto
For The Sauce:
4 Cups Ripe Cherry Tomatoes, Halved
2 Cloves Garlic, Minced
2 Tablespoons Olive Oil
3 Tablespoons Chopped Fresh Basil
Sea Salt
Cracked Black Pepper

Directions:

For the cutlets, place the bread cubes, lemon zest, chile pepper, parsley, grated cheese, sea salt and pepper in the food processor, and pulse until finely blended. Add the pine nuts and pulse just until the nuts are coarsely chopped.
Beat the eggs and dip the cutlets first into the eggs, then the breadcrumbs and press with your fingertips to help the crumbs adhere.
Refrigerate the chicken for one hour to allow the crumb coating to set.
To prepare the sauce, heat the oil in a small saucepan until hot.
Add the garlic and cook just until it is sizzling.
Add the cherry tomatoes, salt, pepper, and basil, and cook for about 10 minutes on low heat just until the tomatoes begin to soften and break down. Remove from the heat and set aside.
To cook the cutlets, preheat the oven to 400 degrees F.
Place the butter and olive oil in a flat casserole dish or pan large enough to hold all of the cutlets and place the cutlets on top.
Cook for 10 minutes until the cutlets are browned on one side and turn.
Cook an additional 10 minutes or until the cutlets are cooked through.
Place a slice of the cheese on top of each cutlet, and then return to the oven just until the cheese melts.
Top with the prosciutto, and serve on individual plates with a scoop of the cherry tomato sauce on each plate.