Today’s sandwich is the “Chicken Nacho” Grilled Cheese. It combines shredded chicken, guacamole, pickled jalapenos, and marble jack cheese on sourdough bread.
Notes: We’re getting buried under our first major snow of the season, which derailed my plans to, I dunno, go outside to buy a sandwich. I was forced to make do with what we had on hand in the house, rather than brave the roads, which are icing up. On cold days like this one, my mind wanders to a cozy Mexican restaurant in Connecticut, a place whose main draw when I was younger was that they sold alcohol to the city’s underaged student population. They also made one helluva plate of chicken nachos, a mile-high Mexican invention that has taken far greater hold in the United States than anywhere in Mexico.
As with regular nachos, it was tempting to take a “chicken sink” approach. I didn’t want the sandwich to end up too unwieldy, though, so I settled on using only the basic elements of a good plate of nachos: shredded marble Jack cheese, some leftover shredded chicken breast, some pickled sliced jalapenos, and a layer of guacamole made with tomatoes and diced onions. I didn’t add corn tortilla chips to the actual sandwich (what do you think this is, amateur hour?), instead opting to sprinkle some additional cheese in the frying pan after I flipped the butter-coated sandwich. This formed a crispy, bubbled, burnt-cheese crust all around the outside of the sandwich, which added the crunch you would get from tortilla chips. The insides of the sandwich lost their individual layers during cooking, fusing into one white, gooey, spicy, cheesy mass reminiscent of something you might find on the appetizer portion of a menu that has pictures. Served with a side of salsa and sour cream, it’s a guilty pleasure, perfect for a snow day.