Grilled Cheese with Romesco and Crispy Chicken Skin

See How to Eat a Chicken for info on the leftovers used to make this….

Layer your favorite sandwich bread with romesco (with or without the chopped up breast meat), slices of extra sharp cheddar, and bits of crispy chicken skin (I usually skip the mayo on grilled cheese, but it’s your call). Drizzle a film of extra virgin olive oil into a cast iron skillet (or something similar) heated over a medium low flame, and carefully set the assembled sandwich in the skillet. I use a second skillet as a sort of panini press, but if you don’t have any sets of matched Griswolds improvise something to put a little weight on the sandwich. After the bottom gets brown and the cheese looks melty, turn it over for another few minutes. Eat it hot.