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Jalapeno Chicken Grilled Cheese with White BBQ Sauce
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Description
Rotisserie chicken covered in a tangy white BBQ sauce then grilled with Monterey jack cheese and pickled jalapenos.
Ingredients
- FOR THE BBQ SAUCE:
- 1 cup Mayonnaise
- ¾ cups Cider Vinegar
- 2 Tablespoons Lemon Juice
- 1 Tablespoon Pepper
- ¼ teaspoons Red Pepper
- 2 Tablespoons Cornstarch
- FOR THE SANDWICH:
- 1 loaf Ciabatta Bread
- 3 Tablespoons Butter
- 1 whole Small Rotisserie Chicken, Meat Removed From Bones And Shredded (1 Should Yield About 3 Cups)
- 1 cup Shredded Monterey Jack Cheese
- ½ cups Pickled Jalapenos, Sliced
Preparation
Prepare the BBQ sauce by combining all ingredients in a bowl and whisking until smooth. Refrigerate until ready to use.
Cut the loaf of bread into 12 slices.
Heat a grill pan or a skillet over medium heat. Butter one side of each of the bread slices. Arrange bread (in batches if necessary) on the hot grill pan, buttered side down. Top half of the slices with shredded chicken, 1-2 tablespoons of BBQ sauce, 1-2 tablespoon shredded cheese, and a few jalapeno slices. Top each with a slice of buttered bread, butter side facing up. Toast each side for about 3 minutes or until browned.
Serve sandwiches with BBQ sauce on the side for dipping.
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