April is National Grilled Cheese Month, so we celebrated by posting a grilled cheese sandwich every day. We are slightly behind since it’s May and we still have one more to go. This is No. 29. See all of our grilled cheese sandwiches >> here << .
Though we did say we eschew budgeting when it comes to food, particularly with the use of good wine for a Marsala sauce, we didn’t necessarily say we like to waste food…
We don’t like to restrict ourselves in any way when it comes to spending money on food — paying higher prices for quality ingredients, buying luxury food products like truffles, or even going out to eat at “expensive” restaurants. But once we have food, we certainly don’t waste it.
Which is why when we indulge in a roast chicken with a mushroom marsala sauce for dinner one night, we simmer the bones into stock the next morning, and eat any and all leftovers for the next few meals.
Like a lunch of Chicken and Mushroom Marsala Grilled Cheese.
This sandwich is best done as leftovers, as it would be a heck of a lot of prep and cooking just to make a grilled cheese sandwich. So our recommendation is to do the whole deal: roast the chicken for dinner tonight, then use the leftovers for the sandwich tomorrow.
If not, though, you can still get by with any other leftover chicken you might already have (or heck, just buy a rotisserie chicken from the market), and just make the mushroom marsala sauce. It’s easy – simply substitute in a little more rich chicken stock, since you won’t be starting with a base of roast chicken drippings.
Chicken Mushroom Marsala Grilled Cheese
makes 1 sandwich
1 tablespoon cooking oil (I use grapeseed)
2 tablespoons softened butter
2 slices of sturdy bread (we used a very heavily whole grained and seeded one)
handful shredded mozzarella cheese
2 tablespoons grated parmesan cheese
leftover roast chicken, any pieces, shredded or chopped
mushroom marsala sauce
chopped fresh parsley
Heat oil in a frying pan over low heat.
Spread the outside of both slices of bread with softened butter. Place both slices of bread buttered-side down in the oil in the pan. Pile each slice with mozzarella cheese, then a tablespoon each of Parmesan cheese. Cook until bread is toasted and cheese has melted.
Remove the grilled bread with cheese to a plate or cutting board. Pile cooked chicken on one slice of bread. Spoon mushroom marsala sauce over chicken, trying to get more of the mushrooms and less of the marsala sauce part. Sprinkle with chopped fresh parsley.
Close the sandwich with the other slice of grilled bread and cheese. Press together firmly.