Ingredients:

  • 1/2 cup Mayonnaise
  • 2 tbsp Apple Cider Vinegar
  • 1 tsp Spicy Brown Mustard
  • 1 tsp Prepared Horseradish
  • 1/2 tsp Coarse Black Pepper
  • 1/4 tsp Garlic Powder
  • 4 slices Sourdough Bread
  • 1.5 cups Shredded Chicken Breast
  • 4 slices Monterey Jack Cheese
  • 2 slices Sharp White Cheddar
  • 1/4 cup Thinly Sliced Red Onions
  • 2 tbsp Unsalted Butter

Instructions:

  1. Emulsify the sauce. Whisk 1/2 cup Mayonnaise, 2 tbsp Apple Cider Vinegar, 1 tsp Spicy Brown Mustard, 1 tsp Prepared Horseradish, 1/2 tsp Coarse Black Pepper, and 1/4 tsp Garlic Powder in a small bowl until smooth and velvety.
  2. Infuse the chicken. Fold 1.5 cups Shredded Chicken Breast into the sauce. Note: This ensures every fiber of the meat is coated and protected from drying out.
  3. Prepare the foundation. Freeze your butter for 10 minutes before you start. Grate 2 tbsp Unsalted Butter onto one side of each of the 4 slices Sourdough Bread. On the buttered side, place one slice of Monterey Jack cheese.
  4. Distribute the protein. Layer half of the white BBQ chicken mixture over the cheese, add sliced red onions, and top with a slice of sharp white cheddar.
  5. Seal the assembly. Place the second slice of sourdough on top, buttered side facing outward.
  6. Initiate thermal transfer. Place the sandwich into a cold cast iron skillet and turn the heat to medium-low. Cook for 4 minutes per side until the bread is golden brown and the cheese is fully melted.