Grinderman Recipe

Warm and season chicken

If using refrigerated cooked chicken, place it in a skillet over medium-low heat with 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Stir and warm for 3–4 minutes until heated through. Remove from heat and set aside. If using leftover roasted chicken, shred or thinly slice before warming.

Combine pesto and goat cheese

In a small bowl, crumble the goat cheese and add the pesto. Mix with a fork until smooth and fully combined. Taste and add the remaining 1/4 tsp salt and a little black pepper if desired. If you want a brighter flavor, stir in the optional lemon zest now.

Add hot sauce to chicken

Place the warmed chicken in a medium bowl and drizzle 2 tsp hot sauce over it. Toss to coat evenly. Adjust hot sauce amount to taste if you prefer milder or spicier.

Prepare rolls

Slice the ciabatta rolls in half horizontally. Spread a thin layer of softened butter on the cut sides of each roll to help them toast crisp and golden.

Toast bread

Heat a large skillet or griddle over medium heat. Place buttered cut-side down and toast rolls 1–2 minutes until golden and crisp. Alternatively, use a broiler for 1–2 minutes watching closely to avoid burning. Remove from heat.

Build sandwich

On the bottom half of each toasted roll, spread a generous layer (about 2 tbsp) of the goat cheese–pesto mixture. Top with roughly 1/2 cup warmed, hot-sauce-coated chicken. Add 1/2 cup mixed greens (if using) and any optional roasted red peppers or caramelized onions. Sprinkle a little extra cracked black pepper over the filling.

Finish

Place the top half of the roll on each sandwich, press gently, and if desired, give the assembled sandwiches a quick 30–45 second press in the warm skillet to meld flavors. Slice in half and serve immediately.

Serve the Grinderman sandwiches warm with a side of kettle chips, a simple green salad, or a cup of tomato soup. Offer extra hot sauce and lemon wedges on the side.