SPICY BOAR'S HEAD ICHIBAN TERIYAKI STYLE CHICKEN GRILLED SANDWICHES

Spicy Boar's Head Ichiban Teriyaki Style Chicken Grilled Sandwiches image

Provided by Geoffrey Zakarian

Time 15m

Yield 4 servings

Number Of Ingredients 8

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1 1/2 tablespoons hot pepper jelly
1 1/2 tablespoons Dijon mustard
8 slices 7-grain bread
12 slices Boar's Head Ichiban Teriyaki¿ Style Chicken
1 ripe avocado, thinly sliced
8 slices Boar's Head Bold 3 Pepper Colby¿ Jack Cheese
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter, at room temperature

Steps:

Stir together the pepper jelly and mustard in a small bowl.
To assemble the sandwiches, lay 4 slices of the bread on a cutting board. Top each with 3 slices Boar's Head Ichiban Teriyaki™ Style Chicken, one-quarter of the avocado and 2 slices Boar's Head Bold 3 Pepper Colby™ Jack Cheese. Spread the pepper jelly mixture on one side of the remaining 4 slices of bread, sprinkle with salt and pepper and then top each of the sandwiches with a slice.
Melt 1 tablespoon of the butter on a grill pan over medium-low heat. Spread the outsides of the sandwiches with the remaining 2 tablespoons butter. Add the sandwiches to the grill pan and toast until the cheese begins to melt and the bottoms are crisp and golden, 3 to 4 minutes. Press down with a metal spatula to compress the sandwiches, then flip them. Toast the other side, pressing again, until crisp and golden, another 3 to 4 minutes. Cut in half and serve.