Re-inventing Grilled Cheese: A good ol’ childhood favorite with the volume turned up. Insert a chicken breast, creamy brie, sautéed mushrooms and you’ve got yourself a grown up meal. Check out my salad concoction to pair with the sandwich… you’ll feel like you are a guest at a chic Parisian bistro!
What you’ll need for this 5 ingredient fix: Croissant/preferred bread/no toast at all, 3-4 slices of Brie cheese, 1 chicken breast, 1 cup sliced mushrooms, 2 tbsp balsamic vinegar. Side note: serves 2; use olive oil or butter while cooking meat/mushrooms; season with salt or pepper to your liking
Plan of attack: Saute your mushrooms over medium heat in a saute pan for 5 minutes. Pour in balsamic, caramelization occurs when the liquid bubbles and then absorbs into the mushrooms. Set aside and cook thin chicken breast for about 3-5 minutes on each side. Toast the croissant and layer up the filling.
Recommended Side: Field greens tossed in olive oil and garnished with apple slices, pecans, and honey drizzle. The simplicity of the salad will freshen up the meal and balance the richness of the sandwich.
Perfect Pairing: Gewürztraminer from Alsace or Chardonnay from California. Why? Both are dry with buttery component that matches the brie and pecans.