Crispy, cheesy, creamy, and filling, these sandwiches have it all.
Grilled Chicken and Spinach Artichoke Sandwiches
Makes 6
Ingredients
- 12 slices Muenster cheese
- 12 slices sourdough bread
- 1 cup plus 2 tablespoons spinach artichoke dip
- 6 ounces pepperoncini peppers, sliced
- 6 ounces roasted red peppers, sliced
- 4 cups shredded rotisserie chicken
- 1 cup unsalted butter, melted
- Tomato soup, to serve
Instructions
- Preheat a 12-inch cast-iron skillet over medium-low heat. Place a second 12-inch cast-iron skillet on top of pan. Allow to heat up for at least 10 to 20 minutes.
- Lay 1 cheese slice on 6 bread slices, and spread each with 3 tablespoons spinach artichoke dip. Top each with a few slices of pepperoncini, roasted red peppers, and about ½ cup chicken. Top each with remaining cheese slices, and cover with remaining bread. Brush bread with melted butter until coated.
- Place 2 sandwiches, butter side down, in bottom of first skillet. Brush top slices of both sandwiches with butter until coated. Place second cast-iron skillet on top of sandwiches and press. Cook over medium-high heat for 1 minute; flip sandwiches and press. Cook until bottom of sandwiches are golden brown, 1 to 2 minutes more. Serve with tomato soup, if desired.
