Overview

Spread garlic aioli on roasted garlic bread, add roasted chicken, artichoke and roasted red pepper pesto, fontina cheese, and Tillamook Garlic Chili Pepper Cheddar. Grill, eat, smile.

"Here’s something new to do with that left over roasted chicken. Tillamook Garlic Chili Pepper Cheddar adds some wonderful flavor to this and complements the artichoke pesto well. The Fontina cheese gives the sandwich a wonderful creaminess. If you can find roasted garlic bread at your local bakery, you’ll love it with this melt." – Dave Danhi of the Grilled Cheese Truck

Ingredients

Butter Spread
¾ cup (6 oz) Tillamook^® Unsalted Butter, room temperature
¾ cup (6 oz) mayonnaise

Artichoke and Roasted Red Pepper Pesto
2 cloves fresh garlic
2 cups artichoke hearts, drained
¼ cup (2 oz) roasted red peppers, ¼ inch dice
½ lemon (juice only)
1 tablespoon fresh basil, shredded
2 tablespoons extra virgin olive oil
Sea salt and fresh ground black pepper to taste

Roasted Garlic Aioli
10 cloves garlic
1 cup (8 oz) mayonnaise
½ lemon (juice only)
1 tablespoon (½ oz) Dijon mustard
1 tablespoon (½ oz) fresh chives, ⅛ inch cut
Sea salt and fresh ground black pepper to taste

Sandwiches
2 cups (16 oz) roasted and pulled chicken
8 slices Tillamook^® Garlic Chili Pepper Cheddar Cheese (or try with Garlic White Cheddar Cheese!)
8 slices Fontina cheese
Artichoke and roasted red pepper pesto (see recipe)
Roasted Garlic Aioli (see recipe)
8 slices roasted garlic bread

Preparation

Butter Spread
In a mixer, put butter and mayonnaise and beat with the paddle attachment until well mixed. Be sure to scrape down the sides of the bowl to incorporate all butter as it may stick to the bowl.

Artichoke and Roasted Red Pepper Pesto
In a processer, process garlic until chopped. Add artichoke hearts and pulse until rough but not pureed. Add remaining ingredients and pulse until incorporated. Taste and adjust to your preference.

Roasted Garlic Aioli
In an oven safe sauté pan, sauté whole garlic cloves until they begin to brown, stirring occasionally. Add water and cover tightly with foil. Place in oven for about 20 minutes or until soft. Remove from heat and allow to cool. Mash garlic with the side of a knife until smooth. In a stainless steel bowl, add all ingredients and mix with a whisk until incorporated. Allow to chill for at least 30 minutes. This can be made several days ahead of time.

Assembly of Sandwiches
Generously butter each slice of bread on one side and lay buttered side down. Add (in order): 2 tablespoons roasted garlic aioli(spread thin on inside of bread), ¼ cup artichoke pesto, ½ cup chicken, 1 slice Garlic Chili Pepper Cheddar , 1 slice Fontina , and 1 slice buttered roasted garlic bread (butter side up) to top it off.

Cooking
Heat griddle to about 350°F. Place all sandwiches on griddle. Allow sandwiches to cook slowly. If your heat is too high, the bread will burn and the inside of the sandwich will not be hot. Once golden brown, gently flip and repeat until cheese is melted and inside is hot. If the bread browns prior to the inside being hot, place pan with sandwiches in oven at 450°F to allow to finish.