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GRILLED CHICKEN THREE-CHEESE SANDWICH

The Grilled Chicken Three-Cheese Sandwich offers a mouthwatering combination of tender grilled chicken breast, gooey melted cheeses, and crispy, golden bread.

Elevating the classic grilled cheese, this sandwich adds a savory twist with juicy chicken and a medley of three cheeses, delivering a rich and flavorful bite.

Perfect for lunch, dinner, or a hearty snack, this versatile sandwich is both satisfying and simple to prepare, making it a go-to choice for any occasion.

INGREDIENTS

  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon dried herbs (such as thyme, oregano, or Italian seasoning)
  • Salt and pepper, to taste
  • 1 large onion, thinly sliced
  • 4 slices rustic bread
  • 4 tablespoons mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 teaspoon honey
  • 4 slices ripe tomato
  • 1 handful arugula (or spinach)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded Gruyère cheese

INSTRUCTIONS

  • Prepare the Marinade: In a bowl, mix olive oil, minced garlic, lemon juice, dried herbs, salt, and pepper.
  • Marinate the Chicken: Coat the chicken breasts in the marinade, ensuring they’re evenly covered. Let them marinate for at least 15 minutes.
  • Caramelize the Onions: Heat a drizzle of olive oil in a skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until golden brown and caramelized.
  • Grill the Chicken: Preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and grill for 6-8 minutes per side, or until fully cooked and grill marks appear. Let the chicken rest for a few minutes, then slice it thinly.
  • Make the Sauce: In a small bowl, whisk together mayonnaise, Dijon mustard, and honey to create a tangy sauce.
  • Assemble the Sandwiches:
    • Spread the sauce on one side of each slice of bread.
    • Layer the grilled chicken slices, caramelized onions, tomato slices, arugula, and a generous portion of shredded cheddar, mozzarella, and Gruyère cheeses on two slices of bread.
    • Top with the remaining bread slices, sauce-side down.
  • Grill the Sandwiches: Heat a grill pan over medium heat. Place the sandwiches in the pan and cook for 3-4 minutes on each side, pressing gently, until the bread is toasted and the cheese is melted.
  • Serve: Remove the sandwiches from the pan, let them cool slightly, and slice in half.
    Serve warm and enjoy the cheesy, savory delight of the Grilled Chicken Three-Cheese Sandwich!

BAJA FISH TACOS WITH MANGO SALSA

Baja Fish Tacos featuring perfectly pan-seared, spiced white fish, a tangy Baja sauce, and a vibrant mango salsa. These delicious, nutritious tacos are quick to prepare and guaranteed to be a hit with the whole family.

INGREDIENTS

Fish Tacos

  • 1 lb. mild white fish (cod or mahi mahi)
  • 1/4 tsp. kosher salt
  • 4 Tbsp. extra-virgin olive oil, divided
  • 2 Tbsp. fresh orange juice
  • 2 Tbsp. taco seasoning (store-bought or homemade, such as Siete brand)
  • 1/4 cup full-fat Greek yogurt (or sour cream as a substitute)
  • 2 Tbsp. mayonnaise (avocado oil mayo preferred)
  • 2 Tbsp. fresh lime juice
  • 1 tsp. Old Bay Seasoning
  • Dash of hot sauce (e.g., Tabasco) – optional
  • 4 to 5 cups shredded cabbage (or coleslaw mix)
  • 8 corn or flour tortillas, warmed

Mango Salsa

  • 1 1/2 cups finely diced fresh mango (from 2 mangoes)
  • 1 small red bell pepper, finely diced
  • 1/4 cup finely diced red onion
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, minced (seeds and ribs removed)
  • 2 Tbsp. fresh lime juice
  • 1/4 tsp. ground cumin
  • 1/4 tsp. kosher salt

INSTRUCTIONS

  • Prepare the Fish: Pat the fish dry with paper towels, then season with 1/4 tsp. salt. Place the fish in a small baking dish or wide-rimmed bowl. In a separate bowl, whisk together 2 Tbsp. olive oil, orange juice, and taco seasoning. Pour this mixture over the fish, ensuring it’s coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
  • Make the Mango Salsa: In a large bowl, combine mango, red bell pepper, red onion, cilantro, jalapeño, lime juice, cumin, and salt. Mix thoroughly, then refrigerate until ready to serve.
  • Prepare the Baja Sauce and Slaw: In a small bowl, whisk together Greek yogurt (or sour cream), mayonnaise, lime juice, Old Bay Seasoning, and a dash of hot sauce (if using). Set aside. In a separate large bowl, toss shredded cabbage (or coleslaw mix) with a pinch of salt. Add 3 Tbsp. of the Baja sauce and reserve the rest for topping. Mix well and set aside.
  • Cook the Fish: Heat the remaining 2 Tbsp. of olive oil in a large skillet over medium-high heat. Once hot, add the marinated fish and cook undisturbed for 4 minutes. Flip the fish gently and cook for another 3-4 minutes until it’s firm to the touch. Transfer to a plate and flake into large chunks.
  • Assemble the Tacos: Place a small amount of slaw in each tortilla, followed by the flaked fish, a spoonful of mango salsa, and a drizzle of the remaining Baja sauce.

NOTES

  • Make-Ahead: You can prepare the mango salsa up to one day in advance and store it in an airtight container in the fridge.
  • Storage: Keep the components separate for freshness. The fish stays good for up to 2 days in the fridge, but the slaw is best eaten within 1 day. For optimal crunch, only prepare the amount of slaw you’ll be using immediately, and save the rest.
  • Reheating: To reheat the fish, warm a small amount of olive oil in a skillet over medium heat. Add the fish and cook for 3-4 minutes until warm.

Nutrition

  • Serving Size: 2 tacos
  • Calories: 440 kcal
  • Carbohydrates: 40g
  • Protein: 20g
  • Fat: 22g
  • Saturated Fat: 1.5g
  • Sodium: 990mg
  • Fiber: 4g
  • Sugar: 11g