Grilled Cheese with Gorgonzola, Parmesan Chicken Breast

  • 25 mins
  • 11 ingredients
  • Servings 4 sandwiches
  • Prep 15 min
  • Cook 10-15 min
  • Cuisine
  • Skill Level


  • 1 cup walnut halves or pieces toasted
  • 1 clove garlic
  • 1/4 cup Wisconsin Parmesan Cheese, grated
  • 1/2 lb arugula
  • 1/2 cup extra virgin olive oil
  • kosher salt and fresh cracked pepper to taste
  • 4 boneless, skinless chicken breasts
  • 6 tbs butter, at room temperature
  • 8 slices of ciabatta bread
  • 1 cup dried cranberries
  • 8 ozs Wisconsin Gorgonzola Cheese

This grilled cheese has Wisconsin Gorgonzola Blue Cheese, Wisconsin Parmesan along with grilled chicken breast, and arugula smothered in argula walnut pesto. M Recipe courtesy of Wisconsin Cheese.


  • Make pesto; Place walnuts, garlic, Parmesan, and arugula in a food processor or blender and pulse to chop.
  • Drizzle olive in with machine running. Season with salt and pepper
  • Heat grill over medium- high heat.
  • Season chicken breasts with salt and pepper. Grill for about 5 minutes per side. Reserve on a plate.
  • Heat a large saute pan over medium heat.
  • Butter one side of each ciabatta slice. Place 4 slices butter side down in the pan and top each with 1 tbs of pesto, 1/4 cup dried cranberries, chicken breast and 2 ozs of Gorgonzola.
  • top each with another tbs of pesto and ciabatta slice, butter side up.
  • Grill until golden on both sides, turning sandwiches once during grilling.

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