CHICKEN AND WAFFLE GRILLED CHEESE WITH KELLY’S MARIONBERRY HABANERO PEPPER JELLY
“This is crispy, creamy, sweet and salty with a little bit of heat. It’s a hand-held breakfast sandwich that you won’t want to put down. It’s truly my favorite breakfast on our menu at Country Willows Inn, Ashland Oregon. Linda – Innkeeper” Recipe and Photo provided by Linda Kilcollins
8 slices Muenster Cheese
4 Slices Pepper Jack cheese
8 Fried Chicken Tenders
8 Belgian waffles, cooked but barely toasted
4 Tablespoons Kelly’s Marionberry Habanero Pepper Jelly
8 pats salted butter
1. Place 1 slice of Muenster and a half of a slice of Pepper Jack on top of one of the waffles. Add chopped fried chicken and evenly dab 1 tablespoon of jam on top. Add one more slice of Muenster and place the second waffle on top.
2. Butter the exterior of the sandwich, getting all up in there..lol
3. You can then put the sandwich(es) in a panini press or use a cast-iron skillet with grooves, medium heat. Press the sandwich to flatten out the grooves. If using a skillet, use a spatula to press. Cook a few minutes on each side until the cheese is bubbly melted and the exterior of the waffle is crispy/golden brown.
4. Remove from the heat and let set for one minute before cutting in half and serving.