Grilled Cheese Meets Street Taco

Allergens

Gluten, Dairy

Ingredients

• 6 slices of thick
• cut bacon
• 12 slices of artisan bread
• 12 slices of your favorite cheese (e.g., cheddar, gouda, or mozzarella)
• 3 cups cooked and shredded chicken
• 1/4 cup pickled onions (recipe follows)
• 6 large flour tortillas
• Salt and pepper to taste

Instructions

1. Cook the bacon in a large skillet over medium heat until crispy, then set aside.
2. In a separate pan, melt butter and brown the bread slices on both sides. Remove from heat and place on a plate.
3. Assemble each sandwich by placing a piece of cheese between two slices of toasted bread.
4. Heat a large skillet or griddle over medium low heat, then add half of the sandwiches. Cook until the cheese is melted and the bread is golden brown on both sides.
5. Repeat with remaining sandwiches, then stack all the sandwiches on a serving platter.
6. Warm tortillas in a dry skillet for 10 seconds per side.
7. Arrange three sandwiches on each tortilla, topping them with crispy bacon and pickled onions. Fold the tortilla over the sandwich, and cut into quarters.
8. Season chicken with salt and pepper, then reheat it in a skillet for 3 4 minutes or until heated through.
9. Arrange chicken on a plate and garnish with extra pickled onions and bacon crumbles.

Chef’s Insight

Use high-quality ingredients for the best flavor and texture.

Notes

Serve with a side of creamy slaw or a fresh salad for a complete meal.