Chicken Grilled Cheese Tuscano

  • Yield: 4 servings


1/4cup extra virgin olive oil
8-- inch thick) slices country style Italian bread
1/2cup fresh basil leaves, loosely packed
2ounces prosciutto, thinly sliced (preferably smoked prosciutto AKA speck)
4ounces fontina cheese, shredded
4ounces asiago cheese, shredded
1/2cup parmesan cheese, grated
1 1/2tablespoons fennel seeds, toasted
3cups shredded cooked chicken (e.g., from a rotisserie chicken)
-- Kosher salt
-- Freshly ground black pepper
-- Fresh basil leaves, for garnish


  1. Brush  one side of bread slices with 2 tablespoons oil. Turn 4 of the slices over (oil-side down). Top these 4 slices with equal amounts of basil leaves, prosciutto, 1/2  the fontina cheese, 1/2  the asiago cheese, parmesan cheese, fennel seeds, chicken, a sprinkle of kosher salt, a pinch of black pepper, remaining  fontina cheese, remaining 1 asiago cheese, and a slice of bread (oil-side up). This will yield 4 sandwiches.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat; add 2 sandwiches, With a flat metal spatula press down firmly on sandwiches in skillet; cook for 4 minutes or until nicely browned. Flip sandwiches and cook on other side, pressing down with spatula, for another 4 minutes or until nicely browned. Remove sandwiches, add another tablespoon of olive oil to skillet, and repeat with remaining 2 sandwiches.
  3. Slice sandwiches on the diagonal. Garnish with basil.