Meg's Meal Planning

grilled cheese

BBQ Chicken & Bacon Grilled Cheese

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BBQ chicken and bacon grilled cheese is everything you want a sandwich to be. It’s loaded with tender chicken, melted Monterey Jack cheese, and bacon! Try out this quick dinner idea tonight! 

BBQ CHICKEN

Looking for a gourmet meal to impress your kids or hubby/wife? No need to tell them this bbq chicken and bacon grilled cheese is actually very simple. A layer of crispy bacon and gooey cheese packs this sandwich with flavor.

 

BBQ Chicken & Bacon Grilled Cheese
 
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Serves: 2
Ingredients
  • 4 slices of sourdough bread
  • 4 slices of bacon
  • 2-4 chicken breasts
  • Salt and pepper to taste
  • ¼ tsp roasted garlic seasoning
  • ¼ cup bbq sauce
  • 4-6 slices of Monterey Jack cheese
Instructions
  1. Heat panini maker and toast bread slices until golden brown, flipping.
  2. Heat frying pan over medium heat and cook bacon.
  3. Meanwhile, season chicken with salt, pepper, and roasted garlic seasoning and start cooking on panini grill. Cook about 5 minutes, flipping half way through.
  4. Brush BBQ sauce on all sides of chicken and continue cooking another 1-2 minutes or until internal temperature reaches 165 F.
  5. Top chicken pieces with cheese, but don't close the lid. Let cheese start to melt.
  6. Layer chicken and bacon on sourdough bread.

 

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BBQ chicken and bacon grilled cheese

National Grilled Cheese Month

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April is National Grilled Cheese month, so I obviously wanted to celebrate such a fabulous holiday. Plus, what an EASY dinner idea!  I chose to spice up my grilled cheese with tomato, avocado, and bacon! 

 
Ingredients for one sandwich

  •  Sourdough bread (or any kind of bread of your liking) 
  •  Tomato, sliced 
  •  Avocado, sliced and peeled 
  •  2 strips of bacon, cooked 
  • Sliced cheddar and gruyere cheese 

 1.  Cook bacon according to packaged directions. 

2.  Lay sliced cheese on bread slices.  I used a panni press to melt the cheese, instead of using the stove top.

 3.  Layer bacon and tomoato on sandwich and place on panni press or on frying pan on stove.

 

 


 4.  Grill until cheese is melted, then top with avocado slices.

 

Week of April 19th

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Monday– Chicken mushroom risotto with spinach side salad. I usually make risotto in the winter, but I realized I didn’t make it once this year! When I saw mushrooms on sale for BOGO (Buy one, get one), I couldn’t resist.  Plus I’ll use the other mushroom container for a meal next week.

Tuesday– Steak and snow peas stir fry with rice.  We don’t cook steak often at home, but this meal helped curb the craving I was having — and no, it’s not that kind of craving ;).

Wednesday– Grilled marinated chicken with baked gruyere and cheddar mac and cheese and a side salad.  Where do I start to explain my love for mac and cheese? If I could only eat one food for the rest of my life, it would be mac and cheese.  It’s my favorite comfort food and can be so versatile with types of cheese, adding veggies or lobster (YUM!) I normally prefer creamy stovetop, but I decided to change it up and I tried this baked gruyere and cheddar mac and cheese instead.  Let’s just say there was no leftovers!

I used this marinate for the chicken.  Honey mustard is one of my favorite combos. I use it often to marinate fish, but it tasted just as good on chicken.

Thursday– Grilled cheese with gruyere and cheddar cheese, bacon, tomato, avocado on sourdough bread. It’s national grilled cheese month! Of course I had to celebrate!  This grown-up grilled cheese has  great flavor and the toasted sourdough bread adds the perfect crunch!  More to come later this week on this dish.

Friday– Stuffed spinach and feta cheese turkey burgers with a side salad.  I wish I could take credit for creating these burgers, but unfortuately I can’t! We picked them up from a local market, but maybe one day this summer we’ll do a DIY burger. For now this will do! These healthy burgers tasted great with the built in flavors. Top it off with a toasted bun and this is a great Friday night meal!