Spicy Boar's Head Ichiban Teriyaki Style Chicken Grilled Sandwiches
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 742
- Total Fat
- 49
- Saturated Fat
- 22
- Carbohydrates
- 37
- Dietary Fiber
- 8
- Sugar
- 8
- Protein
- 38
- Cholesterol
- 140
- Sodium
- 693
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
Ingredients
1 1/2 tablespoons hot pepper jelly
1 1/2 tablespoons Dijon mustard
8 slices 7-grain bread
12 slices Boar's Head Ichiban Teriyaki¿ Style Chicken
1 ripe avocado, thinly sliced
8 slices Boar's Head Bold 3 Pepper Colby¿ Jack Cheese
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter, at room temperature
Directions
- Stir together the pepper jelly and mustard in a small bowl.
- To assemble the sandwiches, lay 4 slices of the bread on a cutting board. Top each with 3 slices Boar's Head Ichiban Teriyaki™ Style Chicken, one-quarter of the avocado and 2 slices Boar's Head Bold 3 Pepper Colby™ Jack Cheese. Spread the pepper jelly mixture on one side of the remaining 4 slices of bread, sprinkle with salt and pepper and then top each of the sandwiches with a slice.
- Melt 1 tablespoon of the butter on a grill pan over medium-low heat. Spread the outsides of the sandwiches with the remaining 2 tablespoons butter. Add the sandwiches to the grill pan and toast until the cheese begins to melt and the bottoms are crisp and golden, 3 to 4 minutes. Press down with a metal spatula to compress the sandwiches, then flip them. Toast the other side, pressing again, until crisp and golden, another 3 to 4 minutes. Cut in half and serve.
Cook’s Note
If you don't have a grill pan, you can cook 2 sandwiches at a time in a large skillet. Keep the sandwiches warm on a baking sheet in the oven at 200 degrees F while you make the remaining sandwiches. Add an additional tablespoon of butter to the skillet for the second batch.