Add this to your list of things to do with leftover roasted chicken. It also helps to have a tad of arugula, a few cheeses that are almost gone, and a lone, ripe tomato. Stack all of these things between some whole wheat bread, add a little butter, a swirl of olive oil, and you have a five-star grilled cheese made from kitchen scraps.
I hate throwing things out, so when I clean out the fridge, I always try to make use of all the odds and ends that are hanging on for dear life. I actually look forward to this time of the month, because I always end up finding inventive flavor combinations I wouldn’t have tried otherwise.
For this grilled cheese – and all others actually – cook it slowly. The biggest mistake I see people committing when cooking this American staple is rushing it over high heat. If it gets too hot, the bread will burn, and the cheese will still be hard – especially if you overstuff it, of which I am definitely guilty. For all of my grilled cheeses, I add a little butter inside the sandwich, swirl some olive oil in the pan, cover it and cook on low for at least 15 minutes. Try it on your scrap night – it never fails!