Grilled Chicken and Spinach Artichoke Sandwiches
MAKES 6
Crispy, cheesy, creamy, and filling, these sandwiches have it all.
12 slices Muenster cheese
12 slices sourdough bread
1 cup plus 2 tablespoons spinach artichoke dip
6 ounces pepperoncini peppers, sliced
6 ounces roasted red peppers, sliced
4 cups shredded rotisserie chicken
1 cup unsalted butter, melted
Tomato soup, to serve
1. Preheat a 12-inch cast-iron skillet over medium-low heat. Place a second 12-inch cast-iron skillet on top of pan. Allow to heat up for at least 10 to 20 minutes.
2. Lay 1 cheese slice on 6 bread slices, and spread each with 3 tablespoons spinach artichoke dip. Top each with a few slices of pepperoncini, roasted red peppers, and about ½ cup chicken. Top each with remaining cheese slices, and cover with remaining bread. Brush bread with melted butter until coated.
Place 2 sandwiches, butter side down, in bottom of
