Chicken Grilled Cheese |Cooking With Amanda

There used to be a farmer's market every Sunday morning at a municipal airport near the house in which I grew up. My parents would be there every Sunday. Local, small farmers would line their trucks on both sides of the parking lot and open their trucks to show off their fresh produce.

I never cared much for those Sunday morning excursions. For one thing, those were EARLY mornings. Sleep trumped good food back then. Secondly, mom never seemed to buy the fruits and veggies I wanted.

She would buy bushels of green peppers (for roasting), lots of tomatoes, corn, and green beans. She skipped over the watermelons and cherries that my belly craved.

The farmer's market attendance waned over the years. Fewer and fewer farmers and buyers made it out each Sunday. My mom was faithful up until the peppers and tomatoes disappeared.

At the time, I was grateful; I could finally sleep in on Sundays. But the gravel lot that held the market each Sunday was eventually converted into a blacktopped bike path. Over the years it occurred to me that I got way more use out of that old farmer's market than I did the bike path.

It saddened me to think how times had changed. What happened to all those farmers and what happened to their land? All that hard work, tradition, and pride. You just don't see that in your big grocery store chains.

This grilled cheese pays homage to those farmer's market days. This sandwich is inspired by my naan pizza and my grilled chicken pizza. Deli chicken slices, fresh peach slices, halved cherries and crisp poblano peppers are tucked inside country style bread slices. Creamy, spreadable Brie cheese holds everything together and makes this sandwich taste outstanding.

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Chicken Grilled Cheese Recipe

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Ingredients

2 teaspoons butter
4 slices country style white bread
4 tablespoons spreadable brie cheese
1 small peach, sliced
1/2 cup pitted halved cherries
1/2 poblano pepper, sliced
4 slices deli chicken

Directions

Heat a grill pan over medium heat.
Butter one side of each slice of bread with 1/2 teaspoon butter. Place two slices of bread, buttered side down onto hot grill pan.
Top bread with 2 tablespoons Brie cheese, half of the peach slices, half of the cherries, poblano and 2 slices of deli chicken. Top with remaining bread slice, buttered side up.
Grill sandwich for 3-4 minutes, or until golden, flip sandwich and heat the second side until golden brown.