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When Grilled Cheese Isn’t Grilled Cheese

chicken pot pie grilled cheese

Toasted, buttery bread with melted cheese makes a simple but oh-so-delicious meal for any time of day (or year! Summer doesn’t have us scared). Grilled cheese is a dish so simple and rustic, it’s often one of the first things many people learn to make by themselves. The classic has been around for ages, but it has always been evolving. The newest trend? Grilled cheese that isn’t grilled cheese.

That’s right, grilled cheese is a master of disguise, often masquerading as other foods in sandwich form. When we stumbled upon the latest reinvention of the classic, we had to stop and do a double take. BS in the Kitchen has come up with comfort food combo we can’t wait to try: the chicken pot pie grilled cheese. Blogger Bob Deutscher explains his process:

Although there is no cheese in a traditional chicken pot pie, it has that delicious creamy flavourful filling that I knew would lend itself perfectly to a grilled cheese! Now, since this is a grilled cheese, I obviously needed to work cheese in somewhere, fortunately my good friend Provolone came to the rescue! A cheese that gets nice and creamy when melted, and depending on the variety of provolone, has a mild flavour that would maintain the traditional chicken pot pie flavours!

Though the sandwich has mixed veggies and chopped chicken, the addition of cream of chicken soup concentrate is what really gives this grilley an authentic pot pie flavor. The best part? You can satisfy your comfort food craving without have to make a pie crust from scratch.

Try your hand at your own anti-grilled cheese: make an Easter dinner grilled cheese, or shove a BBQ dinner between some cheesy slices of bread. Try a rich french onion soup grilled cheese, or opt for a spicy buffalo chicken grilley, complete with blue cheese crumbles. For a veg-friendly treat, toast up a spinach and artichoke dip sandwich, or cure your pizza craving with a margherita grilled sandwich. If you’ve got bread, butter, and cheese, the possibilities are endless!

Photo by BS in the Kitchen

Alicia Hahn

Alicia Hahn is an online editorial intern for culture who excels at eating and enjoys writing, crosswords, and cooking (preferably with cheese). Originally from San Francisco, she moved to Boston for school and fell in love with the city (despite an annual campaign against winter). Her favorite place to be is the farmers’ market, where she finds weird and exciting ingredients to make or break her next meal.

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