Grilled chicken, brie, onion jam & cherry pepper sourdough sandwich
Niall Harbison of Lovin` Dublin mentioned to me recently that he felt the next big trend in the Irish dining scene would be grilled cheese cafés. It can`t come quick enough for me. When I moved to Boston in `99 this was one of the ﬁrst things that took me by surprise - grilling a sambo on a pan - but like most great ideas the best are usually the most obvious and simple.
- 2 slices sourdough or bread of choice
- 50g butter, room temperature
- 1-2 tablespoons onion jam, or to taste
- 50g rocket leaves
- 100g cooked chicken
- 2 slices brie cheese
- 4 cherry peppers (or ‘Peppadew peppers`, widely available in jars), sliced
The fillings can be as varied as your imagination will take you... serve with chips and coleslaw.
- Butter the two slices of bread.
- On the un-buttered sides spread on the onion jam (desired quantity).
- To one slice add the leaves, then the chicken, brie slices and cherry peppers. Top with the second slice, butter-side up, so that the two outside exposed sides are covered with butter.
- Heat a heavy based non-stick frying pan.
- Place onto the pan and grill until golden brown on both sides, about two minutes each side. Repeat for a further minute each side or until the cheese is just starting to melt and both sides are deep golden and crispy.
Recipe Series: A Bird in the Hand
From the classic to the innovative, Gary O'Hanlon from Viewmount House shows us the versatility of poultry with some of his favourite recipes.
Recipes in this series: