The unique mix of sweet-fiery berry sauce, meaty chicken, oozy brie, and peppery arugula makes this a grilled cheese worthy of grown-up tastes. Make it the star of lunch, or pair with a salad for a quick summer dinner.
Nutrition boost
Strawberries are a standout source of vitamin C, along with other antioxidants, phytochemicals, and fibre that help protect us against several chronic diseases, including diabetes, heart disease, and cancer.
Go slow
Cook your grilled sandwiches at a medium-low heat. Cook them at a more intense heat and you risk serving a hand-held meal with charred bread but unmelted cheese. Not so tasty. A lower heat in a pan coated in melted butter better assures crispy golden bread and perfectly melted cheese.
Chipotle Strawberry Chicken Grilled Cheese
Ingredients
- 2 tsp (10 mL) grapeseed oil or sunflower oil
- 1 shallot, minced
- 1 garlic clove, minced
- 1 1/2 cups (350 mL) chopped strawberries
- 1 Tbsp (15 mL) red wine vinegar
- 2 tsp (10 mL) minced chipotle chili canned in adobo sauce
- 1/4 tsp (1 mL) salt
- 2 tsp (10 mL) finely chopped rosemary
- 2 Tbsp (30 mL) butter
- 8 slices crusty whole grain or gluten-free bread
- 8 oz (225 g) sliced cooked organic chicken
- 4 oz (112 g) sliced brie cheese
- 2 cups (500 mL) arugula
Nutrition
Per serving:
- calories419
- protein31g
- fat20g
- saturated fat10g
- trans fat0g
- carbohydrates29g
- sugars6g
- fibre5g
- sodium632mg
Directions
01
In medium saucepan over medium, heat oil. Add shallot and garlic; heat for 1 minute. Add strawberries, red wine vinegar, chipotle chili, and salt to pan and simmer over medium-low heat for 5 minutes. Stir in rosemary and remove from heat.
02
In skillet over medium-low heat, melt butter. Top a slice of bread with chicken, cheese, strawberry sauce, arugula, and a second slice of bread. Repeat with remaining ingredients. Heat until bread is crispy and golden on both sides and cheese has melted, about 3 minutes per side. Prepare sandwiches in batches if necessary.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
