Salsa Verde Chicken Grilled Cheese

Ingredients

• •4 slices sturdy sourdough bread
• •4 oz shredded low-moisture mozzarella
• •2 oz shredded sharp cheddar
• •1/2 cup cooked shredded chicken
• •1 tbsp thick salsa verde
• •1 tbsp cilantro
• •1 tbsp thinly sliced jalapeño
• •2 tbsp softened unsalted butter

Instructions

1. 1

   Step 1

   At medium heat, warm cooked shredded chicken with thick salsa verde in a dry skillet for 2–3 minutes, stirring until heated through and no free moisture remains. Transfer to a plate.

2. 2

   Step 2

   At room temperature, combine cilantro and jalapeño with the warm filling for 1 minute; divide the mozzarella and cheddar evenly over two slices of sourdough, add the filling, and close with remaining bread.

3. 3

   Step 3

   Over medium-low heat, spread butter on both outside faces and grill in a covered skillet for 4–5 minutes per side, checking every minute after the third minute, until golden and the cheese is melted.

4. 4

   Step 4

   Off heat, rest on a rack for 1 minute before slicing and serving.