30 Minute Meals · Burgers and Sandwiches · Recipes

Tomato Basil Grilled Cheese with Chicken Breast

grilled cheese, chicken, tomato, basil

Hello friends!  It has been too long since we’ve chatted.  It turns out that I did not have internet in Wisconsin after all.  I apologize for the hiatus.  I know you were worried and I dearly appreciate your concern.  All I can do is promise you that it will not happen again… anytime soon that is.  I have many photos from my time in Wisconsin, but I will save those for another day.

Colorado weather has been absolutely beautiful the last few days.  As I catch up on laundry and chores, I also began working on my balcony garden.  I planted my seeds (fresh herbs, lettuce and tomatoes) and purchased flowers to plant on my deck.  I also took a couple bike rides and my first hike of the year.  Spring has sprung here!

Now, you know the old saying, “April showers bring May flowers,” right?  Do you know what else April brings?  Grilled Cheese month!!  Being from Wisconsin (the land of cheese and beer) this is an extra special month for me.

Upon every return from Wisconsin, I bring back an embarrassingly large amount of cheese (I swear that’s the real reason Mister doesn’t mind me going to Wisconsin so often, he does get to eat a lot of delicious cheese afterwards!).  I bring home anything from squeaky cheese curds to stringy mozzarella sticks, creamy cheese spreads to rich chocolate cheese; there is always an amazing selection to choose from.  This time around I brought back some tomato basil monterrey jack, which inspired this recipe.

grilled cheese, tomato, basil, bread, cheese

If you do not have access to tomato basil MJ for this recipe, simply use regular MJ and load extra basil and tomato onto your grilled cheese.   It’ll be just as good, I almost guarantee it.  You can also omit the chicken breast if you’d rather keep this vegetarian.  We just like to eat meat in this household.

Tomato Basil Grilled Cheese with Chicken Breast

Rating: 51

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yields: 4 Sandwiches


  • 1/2-pound chicken breast tenders, pounded to 1/2-inch to 1/4-inch thickness
  • salt and pepper
  • Italian seasoning
  • Oil for sautéing
  • 1 cup shredded cheddar
  • 1 cup shredded tomato basil monterrey jack
  • 4 slices of tomato
  • 10 large basil leaves, slightly chopped
  • 8 slices of white or sourdough bread
  • Unsalted Butter


  1. Put about a tablespoon of oil in a pan and bring it to medium heat. Pound the chicken so all pieces are even in thickness. Season both sides of each tender with salt, pepper and a bit of Italian seasoning. Saute chicken on one side until the sides begin to turn white, about 2-3 minutes. Flip each piece over and cover with a lid. Cook chicken for another 2 or so minutes, or until the chicken is fully cooked. Set aside.
  2. Heat a griddle or a large pan to medium. Assemble each sandwich by adding a pile of shredded cheese, basil leaves, chicken, tomato, and another pile of cheese on top of a piece of bread. Heavily butter another piece of bread and place it on top of the sandwich, butter-side up. Yep, these mamba jambas look tall and intimidating, but they will shrink down once you start cooking them.
  3. Place each sandwich, butter-side down on the hot griddle. Cover with lid and leave until the bottom of each sandwich is golden and toasty, about 2 minutes. Lift the lid and carefully flip each sandwich over (this takes a little finesse), re-lid and cook for another 2 minutes. Remove each sandwich, cut in half and serve hot.

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