Prep Time: 4 h
Cook Time: 2 h 25 mins
Servings: 2

Chicken Confit Grilled Cheese

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28
Lunch
Deli Style
Sliced Bread

Ingredients

  • 4 slices of Villaggio Artesano® Sourdough Bread
  • 2 bone-in Chicken Supremes
  • 1 tbsp (15g) Kosher Salt
  • Fresh ground Black Pepper
  • 1 tsp (5g) Lemon Zest
  • 1 tsp (5g) fresh Thyme, minced
  • 2 cups (500ml) Olive Oil
  • Wilted Greens
  • 2 cups (500g) Baby Spinach
  • 2 tbsp (30ml) Olive Oil
  • 1 clove of Garlic, minced
  • 1 Shallot, sliced thin
  • Wedge of fresh Lemon
  • 4 slices Gruyere
  • 4 slices Fontina
  • 1/2 Red Onion, sliced thin
  • 1 Heirloom Tomato, thinly sliced
  • 2 tbsp (30g) Butter
  • 4 tbsp (60g) Mayonnaise

Directions

  1. Preheat oven to 250°F (120°C)
  2. Toss chicken with kosher salt, black pepper and lemon zest, and thyme, then cover and refrigerate overnight or up to 24 hours
  3. Transfer the chicken, skin side up, into a small oven-proof pot, cover with olive oil and cook at 250°F (120°C) for 2 hours
  4. Remove from oven and allow the chicken to cool in oil for 30 minutes
  5. Turn oven up to 400°F (205°C)
  6. Carefully transfer the chicken to a foil-lined baking sheet fitted with a metal rack
  7. Broil for about 10-15 minutes until crispy and golden
  8. In a small fry pan, heat up olive oil over medium heat and add in shallots and garlic
  9. Cook for 4-6 minutes, until soft, then, add spinach and continue cooking, tossing, until just wilted.
  10. Finish with a quick squeeze of lemon juice
  11. Layer 2 slices of bread with wilted greens, sliced chicken, sliced red onions, sliced tomatoes, slices of gruyere and fontina cheese
  12. Spread the remaining 2 slices of bread with mayonnaise and cap
  13. Heat skillet over medium heat, melt butter and toast sandwich for 2-3 minutes per side

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