This recipe requires 1 cup of shredded chicken. You can use any type for pre-cooked shredded chicken you may have on hand or you can use my quick and easy recipe for making shredded chicken.
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
1cupcooked chickenrecipe below
10-12slicesof Emmi Le Gruyere
1medium boneless chicken cutlet
salt and pepper to taste
1chipotle chile in adobo sauce plus 1 tsp. saucecanned
⅓cupplain Greek yogurt
Kosher saltto taste
To make the chipotle sauce: place all ingredients in a blender or food processor and puree until smooth about 2-3 minutes. Refrigerate until ready to use.
Heat a small pan to medium heat. Add the butter and onions, allow to gently cook for 15 minutes or until caramelized.
For the shredded chicken:
Heat a small heavy duty pan to medium/high heat. Add 1 teaspoon oil, chicken cutlet and salt+pepper. Allow to cook for 2-3 minutes on each side or until golden in color. After both sides are golden add 1/4 cup water. Reduce heat to low and simmer for 5 minutes. Remove into a bowl and allow to cool. When cooled shred using 2 forks or with your fingers.
Place an even layer of cheese on 2 slices of bread. Top with shredded chicken and onions. Drizzle a layer or chipotle sauce (2 teaspoons), then top with more cheese. Top sandwich with the other slice of bread. [br
Heat griddle or pan to medium heat. Add 1 teaspoon butter, place sandwich on griddle and cook on each side for 2-3 minutes or until the cheese is fully melted and the bread is golden and crispy. Serve warm!