Grilled chicken cheese with ham. I like to have Grilled Cheese Ham and Egg Sandwich for breakfast. This is my way of "eating like a king" during the first meal of the day. They say that it helps boosts the metabolism if you start your day with a heavy breakfast, so I always gave it a try.
A grilled cheese sandwich can be simple, using just bread, butter, and one cheese.
Or, it can be a bit fancier—think blue cheese with apples and smoked.
Wrap the bread with ham or turkey, apple, arugula Incredible Chicken Salad Sandwiches.
You can cook Grilled chicken cheese with ham using 11 ingredients and 7 steps. Here is how you cook it.
Ingredients of Grilled chicken cheese with ham
- You need of boneless skinless chicken breasts (6 oz each).
- Prepare of Swiss cheese (1 oz each).
- It's of deli ham (1 oz each).
- It's of Dijon mustard.
- You need of Worcestershire sauce.
- It's of smoked paprika.
- It's of butter, melted.
- Prepare of salt.
- Prepare of pepper.
- It's of multicolored fingerling potatoes, cut in 3/4-inch pieces.
- Prepare of chopped fresh Italian (flat-leaf) parsley leaves.
Wrap the bread with ham or turkey, apple, arugula layered with cheese slices. Layer the cheese and ham between the bread slices (keeping the buttered sides on the outside). The secret to these Grilled Ham-and-Cheese Sandwiches with Strawberry-Shallot Jam is all in the Strawberry-Lemonade Jam. The grilled chicken HAS to be boneless, skinless chicken breasts because Curtis cannot deal with bones.
Grilled chicken cheese with ham instructions
- Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray..
- In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. For each breast, cut 1 slice of cheese in half, and add to pocket; cut 1 slice ham in half, and add to pocket. Secure with toothpicks. In small bowl, mix 1 tablespoon of the mustard, the Worcestershire sauce and smoked paprika. Brush chicken breasts with Dijon mixture..
- In medium bowl, mix remaining 1 tablespoon mustard, the melted butter, salt and pepper. Add potatoes, and toss to coat. Place chicken on center of each sheet of foil. Spoon potato mixture equally around each chicken breast..
- Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal..
- Place packs on grill over medium heat. Cover grill; cook 12 minutes. Rotate packs 1/2 turn; cook 9 to 11 minutes longer or until potatoes are tender and juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with parsley..
- To make in oven, place packs on cookie sheet. Bake at 375°F 30 to 35 minutes or until potatoes are tender and juice of chicken is clear when center of thickest part is cut (at least 165°F); garnish with parsley..
- NOTES To make the pockets in the chicken breasts, use a small paring knife for better control. Make sure all the filling stays inside, where it belongs. Stuff cheese in pocket before adding ham so the ham blocks the exit..
We had leftover chicken and were planning on making grilled cheese sandwiches (I don't think I have ever told you how obsessed we are with grilled cheeses) and Curtis suggested we. Time to up your grilling game! We start with grilled asparagus rafts brushed with BUSH'S® Bourbon and Brown Sugar Grillin' Beans® sauce. Then comes the star of the show: stuffed chicken with serrano ham and manchego cheese. They're generously seasoned with salt and pepper, basted with.