BACK TO ALL RECIPES

Forager

Created by:

Jackie Carioscia — Castle Rock, CO

Homegrown in every way imaginable, this sandwich uses ingredients native to the state of Wisconsin. Cherry preserves, walnuts, chicken breast, and dandelion greens complement creamy Monterey Jack and provolone cheese.

COOKING DIRECTIONS

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.

INGREDIENTS

4
  • 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
Top