Grilled Cheese Bomb Bites

Allergens

Gluten, Dairy, Eggs

Ingredients

• 1. 8 slices of white bread 2. 4 boneless, skinless chicken breasts 3. 1/2 cup buttermilk 4. 2 cups all
• purpose flour 5. 2 tsp paprika 6. 1 tsp garlic powder 7. 1 tsp onion powder 8. 1 tsp salt 9. 1/2 tsp black pepper 10. 1/2 tsp cayenne pepper (optional) 11. 1 cup grated cheddar cheese 12. 1/2 cup mayonnaise 13. 2 tbsp Dijon mustard 14. 1/2 tsp hot sauce 15. 8 slices of deli ham (optional)

Instructions

1. Slice each chicken breast into 4 equal portions and flatten them between two sheets of plastic wrap using a rolling pin or mallet until they're about 1/4 inch thick. Set aside.
2. In a shallow dish, whisk together the buttermilk and hot sauce. In another shallow dish, mix together flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
3. Dip each chicken portion into the buttermilk mixture, then coat it in the seasoned flour, shaking off excess. Repeat this process one more time for a double coating. Set aside.
4. Preheat your grill or griddle to medium high heat.
5. Assemble the sandwiches by placing two slices of bread on a flat surface, followed by a chicken portion, a slice of ham (if using), a generous handful of cheese, and another chicken portion. Top with another slice of bread. Press down gently to hold everything in place.
6. Grill or griddle each sandwich for 3 4 minutes per side until golden brown and cooked through. Cut into bite sized pieces before serving.
7. In a small bowl, mix together mayonnaise, Dijon mustard, and hot sauce (if using) to create a spicy dipping sauce.

Chef’s Insight

Use day-old bread for crispier results.

Notes

Experiment with different cheeses for varying flavors and textures.