Thai Inspired Grilled Cheese
Thai Inspired Grilled Cheese
Directions
- Whisk coconut milk, curry powder, fish sauce, sugar and salt and pepper to taste in bowl.
- Pound chicken breast to 1/4-inch thickness in large resealable plastic bag. Pour in the coconut milk mixture and marinate in refrigerator at least 2 hours and up to overnight.
- Preheat grill to medium hot and cook chicken, flipping as necessary, until browned and cooked through, about 5 minutes per side. Cool slightly; chop into thin strips.
- Generously spread 1 side of each flatbread with virgin coconut oil. Spread layer of peanut butter on other side of 1 flatbread. Drizzle Sriracha over peanut butter; sprinkle basil over evenly. Layer on chicken strips. Drizzle sweet chili sauce over and top with cheese. Top with other flatbread, coconut oil-side-up.
- Transfer carefully to preheated skillet and cook over medium-low heat, flipping halfway through, until bread is golden and crisp and cheese is melty. Cut into quarters to serve.
Ingredients
- 1 Tbsp. Asian Pride® Fish Sauce
- 4 Tbsp. basil, Thai, fresh sliced
- 1 Tbsp. curry powder
- 1/2 cup coconut milk
- 1 Tbsp. coconut oil, virgin
- 1 Heritage Ovens® Bread, Flatbread(s)
- 1 6 oz. Ridgecrest® Chicken, Breast(s)
- - salt and pepper, to taste
- 2 Tbsp. Sriracha
- 2 Tbsp. Thai-style chili sauce
- 1 cup West Creek® Cheese, Fontina, grated
- 4 Tbsp. West Creek® Peanut Butter, Crunchy