Chicken grilled cheese with halloumi cheese
- Preparation 25 min
- Cooking 40 min
- Servings 4
- Freezing I do not suggest
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For a fire grilled cheese, look no further! The chicken is juicy, the haloumi cheese explodes in your mouth and the sweet mayonnaise balances out the salty side of the cheese. You will want more!
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Ingredients
- 750 g boneless, skinless chicken thighs
- BBQ spice mix
- Olive oil
- 320 g haloumi cheese, cut into slices about 1/4” thick
- 8 slices of an artisanal multigrain Belgian loaf, buttered on one side
- 8 square slices mozzarella cheese
Sauce
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1/2 teaspoon herbs de Provence
- Ground pepper
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Preparation
- Preheat the oven to 450°F. Line a baking sheet with aluminum foil.
- Unroll the chicken thighs and place on the baking sheet. Sprinkle the chicken with BBQ spices to taste and drizzle with a thin dash of olive oil. Flip and repeat.
- Place in the oven and cook for about 30 minutes or until the chicken is cooked. Place on a cutting board and slice. Set aside.
- In a large non-stick skillet over medium heat, pour a thin drizzle of olive oil and add the slices of haloumi cheese. Cook 3 to 4 minutes per side or until the cheese is lightly browned. Set aside on a plate and wipe out the pan.
- In a bowl, put the ingredients for the sauce, pepper to taste and mix. Spread 1 tablespoon sauce inside each bun.
- Divide the chicken on 4 buns, place 2 slices of mozzarella per sandwich, add the slices of haloumi then close and press.
- Preheat skillet over medium heat. Carefully lay out the sandwiches and cook for about 3 to 4 minutes per side or until the cheese is melted and the bread is golden brown. Press well during cooking!
Our sommeliers suggest
Oyster Bay Sauvignon Blanc Marlborough
South Island, New Zealand
Toasted bread, chicken, salty halloumi browned in the pan: a rich sandwich that calls for something lively. The Oyster Bay Sauvignon Blanc from New Zealand brings the citrus and freshness typical of the grape, rinsing the cheese between bites. Cut the sandwich in half while the cheese is still hot, pour, bite.
See the product
Pas Pire Zen, 5%
Avant-Garde
Two cheeses in the same grilled sandwich get heavy by the second bite. This weizen brings clove and banana that soften everything, and its silky wheat texture follows the melt. Dry and low in bitterness, it goes down easily between bites.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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