Loaded Grilled Cheese Sandwich
With a golden crust and a spicy mayo twist, this is comfort food that delivers on every bite!
Prep Time: 15 minutes
Cooking Time: 10 minutes
Ingredients:
- 3 Flavourburst yellow fleshed nectarines, cut into wedges with the stones removed
- 1 habanero pepper
- 1 small red onion cut into 4 wedges
- 4 Tbsp olive oil
- salt and freshly ground black pepper to taste
- 1 tsp smoked paprika
- 4 cloves of garlic
- 10g coriander, roughly chopped
- ¼ Cup red wine vinegar
- 1 large free range chicken, butterflied
How To Make Loaded Grilled Cheese Sandwich
- Preheat your oven to 180C.
- Add the nectarines, habanero, red onion and olive oil to a roasting tray and mix well with salt and freshly ground black pepper.
- Place in the oven and roast for 30 minutes or until the ingredients are slightly charred.
- Remove from the oven and add to a food processor, along with the paprika, garlic, coriander and red wine vinegar.
- Blend until smooth then cool to room temperature.
- Add some of the mixture to a large container with a tight-fitting lid.
- Add the chicken and cover with more of the mixture keeping some of the sauce aside.
- Marinate overnight in the fridge or for 1 hour before cooking.
- Remove your chicken from the fridge 1 hour before cooking (if chilled overnight) and preheat your oven to 180C.
- Place the chicken on a roasting tray roast for 45 minutes or until the juices run clear when pierced into the thigh.
- Let the chicken rest for 20 minutes while being covered with foil before carving.
- Serve the chicken with toasted wraps, ruby slaw and the remaining sauce, garnished with fresh coriander and served with wedges of lime.