By MacKenzie of Grilled Cheese Social
Loaded with nutty Wisconsin parmesan, creamy Wisconsin fontina and rich real dairy butter, this chicken Alfredo grilled cheese is the definition of indulgence.
Pro tip: Make sure to wait a minute and let the grilled cheese sandwich rest before slicing and digging in. This will not only give the cheese time to thicken up, but it will also help everything stay together while making the flavors of the sandwich more robust and concentrated.
What’s your idea of the ultimate grilled cheese? Enter the 2016 Grilled Cheese Recipe Showdown and you could win up to $15,000!
By MacKenzie, Grilled Cheese Social
Servings: 5 sandwiches
For chicken Alfredo:
1/2 pound (2 cups) penne pasta
3 tablespoons salted butter, divided
2 garlic cloves, thinly sliced
Salt and pepper to taste
1 cup heavy cream
1 cup (about 4 ounces) Wisconsin parmesan cheese, grated
1 cup grilled chicken breast, chopped
10 slices sourdough bread
3 1/2 cups (14 ounces) Wisconsin fontina cheese, shredded
2 1/2 tablespoons Wisconsin parmesan cheese, shredded
5 tablespoons butter, softened
1/2 teaspoon garlic salt
For chicken Alfredo: Cook pasta according to package directions. Drain and reserve cooking water. Set aside.
Place 1 1/2 tablespoons butter in saucepan. Add sliced garlic and pinch of salt and pepper. Cook over medium heat several minutes, until garlic becomes golden, softens and begins to caramelize. Add heavy cream and remaining 1 1/2 tablespoons butter; simmer mixture 5-8 minutes. Gradually stir in grated parmesan until melted; remove from heat. Toss sauce with pasta and chicken, adding some of reserved pasta cooking liquid as needed to thin sauce to desired consistency.
To assemble sandwiches: Top 1 slice bread with 1/3 cup fontina. Layer over with 1/3 cup prepared chicken Alfredo, 1/2 tablespoon shredded parmesan, another 1/3 cup fontina and 1 bread slice. Press lightly to close sandwich. Repeat to make 5 sandwiches.
In small bowl, mix softened butter with garlic salt until well combined. Spread 1/2 tablespoon garlic butter mixture on each side of sandwich. Heat skillet over medium heat. Place sandwich in hot skillet. Turing once, grill sandwiches until bread is golden and crispy and cheese melts, about 5 minutes per side. Remove from heat; let stand 1 minute before slicing and serving.