Place dandelion leaves and walnuts in food processor bowl; pulse, slowly drizzling olive oil into processor bowl to make a fine-textured pesto. Stir in parmesan cheese. Set aside.
Place 2 tablespoons butter in large skillet; melt over medium heat. Add onions and sauté, stirring occasionally, until onions soften and begin to caramelize, about 8 minutes. Remove onions from skillet; keep warm. Add 2 tablespoons butter to skillet; heat. Place chicken slices in skillet and pan-fry, turning once, cooking about 2-3 minutes per side, or until cooked through. Remove from skillet; keep warm.
Soften remaining butter; butter 1 side of each bread slice with softened butter. Place 4 slices, buttered-side-down, on a tray. Divide Monterey Jack cheese slices over bread slices. Divide dandelion pesto among the 4 slices, spreading it to edges of cheese. Top with equal portions of chicken, sautéed onions and provolone cheese slices, in that order.
Spread 2 tablespoons cherry preserves on unbuttered side of 4 remaining bread slices. Place slices, buttered-side-up over cheese layered slices. Heat skillet used for cooking onions and chicken over medium heat; carefully place sandwiches in skillet. Do not crowd; grill in batches if necessary. Grill sandwiches until bread is golden and cheese is melted, carefully turning once during grilling. Halve sandwiches to serve.
- 4 cups dandelion greens, leaves only
- 1/2 cup walnut pieces
- 1/2 cup olive oil
- 1/4 cup Wisconsin Parmesan cheese
- 8 tablespoons (1 stick) butter, divided
- 1 large red onion, sliced in half circles
- 8 ounces (1/2 pound) chicken breast, cut in scallopini slices to fit 4 sandwiches
- 8 slices multigrain bread
- 8 ounces (1/2 pound) Wisconsin Monterey Jack cheese, sliced to fit 4 sandwiches
- 4 ounces (1/4 pound) Wisconsin Provolone cheese, sliced to fit 4 sandwiches
- 1/2 cup cherry preserves