This quick and simple meal or snack is ready in less than half an hour. Cheesy chicken flatbread with bacon and mushrooms uses frozen Naan to make a quick meal.
This is one of those things you can throw together really quickly if you have leftover chicken to use up. Frozen Naan bread and a few staple ingredients paired with just a few minutes in the oven make a great, versatile, meal or snack.
All you need is:
Frozen Naan bread
leftover chopped chicken
cheddar and Gouda cheeses
cooked crumbled bacon
The Simple Assembly:
You can use whatever amounts of these you like. If you love mushrooms, layer them on thick. If you don’t like bacon (what?!) just leave it out. Don’t have leftover chicken? These would be great with the just the cheeses, mushrooms and bacon.
Just put the Naan on a baking sheet and set the oven to whatever temperature the package directs you to.
Throw the Naan in and bake according to package directions. Then layer the ingredients on top, finishing with the cheeses. Put it back in the oven until the cheese melts.
It’s ready to eat that quickly. Seriously, less than 20 minutes.
A garlic bourbon aoli and bacon elevate a grilled cheese sandwich to heaven.
I was in Trader Joes the other day and they had pita crackers and caramelized onion cheddar for tasting. “Cheddar with caramelized onions?” I said. “Is that new?”
“No. We’ve had it a while.” How on earth did I miss that?!
Just look at this tangy cheddar sweet onion cube of goodness:
I had to stop myself from sitting down with the block and a knife and just eating it all. But I HAD to use it. I decided the best way to break in my new found ingredient was a grilled cheese sandwich. Hence:
I started with a garlic bourbon aoli. While I was making the aoli, bacon was crisping up in the oven. To make the aoli I mixed about a third of a cup of mayo, a tablespoon of choppped garlic, a splash of bourbon (use how much of it you’d like to taste), and salt and pepper.
I mixed it all together and slathered it onto a mini french bread loaf. It had lots of air holes and I spread on enough mayo mixture to fill ’em in.
I slipped it under the broiler and let it melt down into the bread. I didn’t leave it too long because I wanted it to go in again, without being over done. So once the aoli was melted down, I added some fairly thick slabs of the cheese and put it back in until the cheese was bubble and starting to brown.
The now cooked bacon went on and this is where I put the top on and went to town. You could add arugula here but I didn’t have any on hand. This would also go great with kale chips on the side.
Next time you’re at Trader Joe’s, I’d encourage you to pick up some of this cheese and try it out. And no, I’m not an affiliate blogger for TJ or anything like that. 🙂 Just a lover of good cheese. And grilled cheese sandwiches.
Bacon Bourbon Grilled Cheese
A garlic bacon aoli and bacon with a caramelized onion cheddar make grilled cheese heaven.
- 1/3 cup mayonnaise
- 1 tablespoon chopped garlic
- 1 tablespoon (or more for taste) bourbon
- 1 mini loaf of soft bread
- 2-4 ounces caramelized onion cheddar
- 3 strips bacon
- arugula (optional)
- salt and pepper to taste
- Cook bacon. Drain.
- Meanwhile, mix the mayo, garlic, bourbon, salt and pepper in a small bowl to make aoli.
- Slice bread in half. Slather with aoli and broil for about 2 minutes, until the aoli is melted down into the bread.
- Lay cheddar slices on bread and return to broiler until melted and starting to brown (4-6 min).
- Add bacon and, if desired, arugula to bread and cheese and enjoy!
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