Well that Super Bowl sucked. I mean, you basically lost me when the Pat's lost a couple of weekends ago, but still. So boring. I was doing that thing I normally do when Charlie is watching sports where I just look at the TV but I'm not actually watching. Like Charlie could literally ask me, "What just happened?" and I wouldn't have the faintest idea. I don't even know what I think about. It's a talent really. I look like I'm paying attention but my mind is eyeballs deep in something delicious tasting.
Anyway, this weekend was a big pig out weekend. I'm feeling quite rotund actually. I'm not sure why I decided to kick off my weekend with a Chicken Parm Grilled Cheese when I was well aware I was going to be feasting on delicious Super Bowl delights, but...YOLO. (Mom, YOLO means You Only Live Once. Call me later, K?)
The Jewel by our condo makes the most amazing chicken fingers. They are just ridiculously good. Isn't that crazy? It's funny to me the random stuff we find that I can't live without. It's sort of become a Saturday tradition (when we don't go to Eataly). Charlie and I go to the grocery store, pull up our cart to the hot food counter, and order a pound of chicken fingers and then snack on them while we're shopping for less fattening foods. I got inspired and decided to whip the extra chick fings into a grilled cheese.
It's so easy. You just combine fluffy white bread, provolone, chicken fingers and a few spoonfuls of your favorite marinara sauce. DEE LIGHT FULL. I know this sounds like a regular chicken parm sub, but it's totes not. When you grill the bread in lots of butter something amazing happens. It's light, crispy, but tangy and cheesy all at the same time. You just have to try it.
Here's the recipe...
Chicken Parm Grilled Cheese
4 Slices of White Bread
4 Chicken Fingers, Roughly Chopped
1/2 Cup of Rao's Marinara, Divided (Rao's in my favorite, but use whatever)
8 Slices of Provolone Cheese
Heat butter over a skillet on medium heat. Be generous. Add two slices of bread. Add two slices of cheese to each piece of bread and cover, letting the cheese melt a bit. Add chicken fingers and a half the sauce. Assemble sandwich and continue to cook until bread is golden brown and crispy on each side. If cheese doesn't melt easily, add a couple drops of water to the hot pan and cover, letting the steam melt the cheese. Repeat to make the second sandwich and enjoy.
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