Everything you love about traditional “Alice Springs Chicken” made easy into a delicious, ooey-gooey-cheesy grilled cheese sandwich! Lunch just got a whole lot better!
Many years ago, I had dinner at Outback Steakhouse and ordered their “Alice Springs Chicken” for dinner and fell in love at the very first bite!
After smoking an enormous turkey breast on the grill, I had a lot of ideas to dream up to use all of that wonderful turkey meat! And I happened to think, why not come up with a grilled cheese sandwich, just like that dish that famous restaurant served so many years ago, for an AMAZING lunch?! Why not, right?
And this was one of the very best ideas I had for that gorgeous, juicy and tender, turkey breast!! You’re DEFINITELY going to want to make this!!
Be it from leftovers from Thanksgiving, or from a roast chicken, or just a rotisserie chicken from the grocery store, this sandwich isn’t your ordinary grilled cheese!!
So, let’s get to it!!
It starts off with leftover turkey or chicken, obviously, plus a super simple “Alice Springs-style” sauce, and some sautéed mushrooms.
In the same small frying pan or sauce pan that you sautéed the mushrooms in, you just add a little more butter if needed and some paprika. Toss the slices to coat in all that buttery wonderfulness, and heat just enough to warm the meat.
I then took two nice slices of sourdough bread, and spread the insides with some of that fantastic sauce!
I should’ve made more! It’s that delicious! So I increased the recipe for you so that you’ll have plenty to enjoy.
Then comes one of the things that everyone loves so much about the original dish….all that CHEEEEEESE!!
I used a nice handful of a rustic-cut mexican blend with a little added cheddar….
…plus 2 thin slices of havarti!!
You then just place the chicken (or turkey) breast slices on top of one slice of bread, drizzle more sauce on top, then pile your sautéed mushrooms over that in a neat, compact pile so that they don’t fall off.
The next signature ingredient is the bacon! I decided to chop it just like the dish, and that worked out REALLY well. So much easier to eat!
*I always bake or fry a whole package of bacon when I get it home, then store it in the freezer for whenever I need a slice or two. Just place a strip or two between a sheet of paper towel folded over, still frozen, and zap it on High for about 10 – 15 seconds depending on your microwave. Until the bacon re-sizzles a little and is hot again.
Then just repeat the cheeses on the other slice of bread spread with a little sauce!
Heat up your flat griddle or frying pan with a little butter, and add your sandwich. You can add it un-assembled if you’d like, as I did here. This way, it gives all the cheese a head start to melt!
Then place the top on and finish toasting both sides well, turning as needed.
Grilled cheese sandwiches are just a thing of beauty, aren’t they? All that glorious melted cheese and wonderful fillings oozing out between golden, buttery, toasted bread! You just can’t go wrong!
Just transfer your little masterpiece to a cutting board and let it rest for just a minute.
Ohhhhh, I SO wish that you could smell this!!
Then take a very sharp knife and slice it in half corner-to-corner.
Then head out or settle down in your favorite spot!
Enjoy the last of the warm fall days….
…enjoy the heat of the sun on your face…..
…and dig right in to this glorious, cheesy, meaty, Alice Springs-style grilled cheese flavor bomb!
Every buttery, crispy bite of bread….creamy, stringy cheese….juicy, tender chicken and smokey bacon…and earthy mushrooms with all that heavenly sauce….OH yeah. You’re definitely going to want to make this one!!
And tastes just like the famous dish, too!
Be sure to save this recipe to your Pinterest boards of special sandwiches and what to do with leftover holiday turkey!
Because this Alice Springs Roast Chicken or Turkey Grilled Cheese will become one of your go-to’s for when you want a delicious lunch for yourself, for your whole family, or to share with your best friend! Enjoy!!
Alice Springs Roast Chicken or Turkey Grilled Cheese
Ingredients
For Sauce:
- 2 Tbl. honey
- 2 Tbl. whole grain mustard
- 1 Tbl. mayo
For Sandwich:
- 1 -2 large chicken or turkey breast slices (1/4 - 1/2 inch thick), to cover bread slice
- 2 Tbl. Minerva Dairy Butter with Sea Salt
- 1/2 rounded cup or more fresh sliced mushrooms, salt and pepper to taste
- 1/8 tsp. paprika
- 1 - 2 strips crisp-cooked peppered bacon, torn into pieces
- 2 slices deli havarti cheese thinly sliced
- 1/2 cup shredded co-jack cheese (or a mild Mexican blend shredded cheese)
- 2 slices sourdough bread, or bread of choice
- 2 more Tbl. butter
Instructions
In small bowl, whisk or stir together sauce ingredients until completely combined. Set aside.
In small frying pan, add 2 tablespoons butter and melt over medium to medium-low heat. Add mushrooms and sauté until browned on both sides. Season with salt and pepper, and 1 Tbl. of the sauce, for one minute longer. Remove to a small plate or bowl with a slotted spoon.
Add more butter if needed, add paprika, stir, then add turkey breast slices, turning to coat. Only cook long enough to warm. Spread tops with some of the sauce, saving the rest to spread on the bread.
Spread one side of each slice of bread with the sauce. Top bottom slice of bread with shredded cheese, then one or two slices havarti cheese. Top with slice(s) of smoked turkey spread with more sauce, then add mushrooms, then bacon pieces. Top with another slice or two of havarti, and more shredded cheese. Place other slice of bread on top, sauced side down. *Or don't assemble completely, and place the second slice of sauced and cheese-topped bread onto the griddle to get it started. Then place it on top.
Place 1 - 2 Tbl. butter onto heated frying pan or griddle and melt. Then place sandwich onto griddle, and toast bottom (and top if doing them separately), over medium to medium-low heat. When time to turn, move sandwich to the side of the pan, add more butter, turn sandwich carefully placing it into the new pool of melted butter, and toast other side. *Do not cook over too high of heat, or cheese won't have time to melt. Toast slowly. Turn several times more if needed.
When bread is nicely toasted and cheese has melted, remove to a cutting board, and slice in half corner-to-corner. Serve hot, and enjoy!!
Notes
Leftover smoked or roast chicken or turkey can be used, or you can purchase a rotisserie chicken from your local store.
