I had a day off during the week.
Glorious. Delicious. Relaxing. Exciting….kind of like skipping class, but without the consequences.
No alarm clock mid – week…whatttt? Yeah, kind of awesome. Lazy mornings that leak into mid-afternoon…my sweatpants are quite versatile, they can take me from pre-dawn to late afternoon…it is all in the accessories. Trade off those slippers with socks and you are golden.
My mid-week day off was in exchange for weekend work. I get two of these days once a month…which means I have to work one weekend a month. In the world of pharmacy…this is a pretty good gig. People still get sick after 5pm on Fridays… Weekends happen. But days off during the week are a great exchange if you ask me…Now if you had this whole being an adult thing down, you would schedule eye/dental/doctor/hair/etc appointments or do whatever it is adults do on their days off…clean? Organize closets? Prep a whole week worths of dinner? Fold laundry? I don’t know…but I don’t do those things until I have to….
No, I do zero of those above mentioned things… I lounge in sweatpants, watch endless amounts of Netflix and Hulu, drink coffee until late afternoon, catch up on my Google Reader, and spend the entire morning thinking of what to make for lunch. I have time to make a kick ass lunch…a lunch not found in a brown paper sack or in my case, my purse…I just toss things in as I am walking out the door every morning…apple, yogurt, a box of soup from Trader Joe’s that will last me all week…all fits in my purse, no paper sack needed. Saving the earth, one lunch at at time.
I had cheese on the brain this go around. And bacon. And was craving a favorite pizza combo. I had hearty crusty bread. Ranch, check. Leftover roasted chicken, always. It was destiny.
Let’s make a day off grilled cheese. The best kind.
Buttered crusty bread. Ranch. Extra Sharp Cheddar Cheese. Chicken. Bacon.
Done. Done. Done. Done. And. Done.
Step 1: Slather the non-buttered side of bread with ranch.
Step 2: Cheese.
And A LOT of it.
Step 3: Leftover Roast Chicken
Step 4: BACON!!!
Step 5: Even more cheese.
Step 6: Ranch slathered bread.
People, this is a masterpiece.
Step 7: Grill it. Or panini press it.
Step 8: Admire the masterpiece.
A tad cocky, perhaps. But this sandwich was AAAHHHMAAZZZING.
Step 9: Sit back, put your slipper/sock clad feet up, flip on some Friday Night Lights, and enjoy your mid-week kick ass lunch.
You earned it.
That morning was rough.
- 2 Slices thick cut crusty bread.
- 3 Slices Bacon, cut in half so you have 6 pieces of bacon
- 2-3 Tablespoons Ranch Dressing
- 2 Tablespoons Butter
- 3-4oz. Leftover Roasted Chicken, thinly sliced
- 1-2oz. Extra Sharp Cheddar, thinly sliced
- Extra Ranch Dressing for dipping – if you are like me and LOVE ranch.
- Cook bacon in a skillet over medium heat until crispy. Transfer bacon to a papertowel lined plate (to drain excess grease) and drain off grease. If you do not have a panini press (join the club!), use this skillet to make the grilled cheese.
- Butter one side of each slice of bread.
- Take one slice of bread, butter side down and slather the other side of the bread with 1 tablespoon of ranch dressing (or a tad bit more if you like). Place half of the cheese on top of the ranch. Layer on chicken and bacon. Top with remaining cheddar cheese.
- Slather remaining slice of bread with remaining ranch dressing and place atop the cheese, ranch side down, butter side up.
- Place sandwich on panini press and cook until bread is golden brown and cheese is melty. If you do not have a panini press, do not fret. Place non-stick skillet over medium heat. Transfer sandwich to skillet and cook until bread becomes golden brown and the cheese begins to melt. Carefully flip sandwich and cook the other side of the sandwich until golden brown. You may need to place a heavy pan atop the sandwich when you are grilling it, to smash it down a bit – helps stick it all together. I used a square pyrex dish.
- Remove from skillet, slice in half, and enjoy immediately.