Chicken Caesar Grilled Cheese

I’ve always thought that life was a cruel bitch for making New Years resolutions come around just when it’s getting bitter cold out. All you want to do is hunker down inside and eat something hearty and warm but you’re bombarded with all of this guilt to better yourself. Let me tell ya: as I write this, it is the beginning of February, I just survived a blizzard and the last thing I want to eat is a salad.

I’ve come up with a compromise. It’s by no means a good compromise… because I’m taking the worst salad for you (and most delicious) and turning it into… what else… a grilled cheese sandwich. The Chicken Caesar Grilled Cheese is great because it’s got lean chicken and all of this green shit so you feel really good about it… but it’s delicious and crispy and gooey and you’ll want to eat two of them.

Hey, I’m the devil on your shoulder… I’m just good at sweet talkin’ that angel over there.

Use parmesan-encrusted sourdough to transform that salad into a deliciously evil sandwich.

Chicken Caesar Grilled Cheese
2 slices sourdough bread
gruyere cheese (enough to cover both bread slices)
3 oz chicken breasts, cut into strips
handful of fresh romaine lettuce
¼ cup caesar dressing
⅓ cup parmesan cheese, shredded
olive oil

Preheat a skillet (preferably iron) over medium-low heat. Drizzle with olive oil.

Lay out both slices of bread and cover with gruyere. Layer chicken and romaine on one slice and then drizzle with caesar dressing. Close sandwich.

Drizzle the top of the sandwich with olive oil and sprinkle half of the parmesan onto the bread. Press it into the bread with your fingertips.

Place the sandwich in the preheated skillet, parm-side down. While it is cooking, drizzle the top of the other piece of bread with olive oil and repeat the process with the remaining parm.

Cook over medium-low heat for 4-5 minutes per side. The bread should be a golden brown and the gruyere should be melty.

Serve with more green stuff for garnish so it looks extra healthy.