Thai Inspired Grilled Cheese


  1. Whisk coconut milk, curry powder, fish sauce, sugar and salt and pepper to taste in bowl.
  2. Pound chicken breast to 1/4-inch thickness in large resealable plastic bag. Pour in the coconut milk mixture and marinate in refrigerator at least 2 hours and up to overnight.
  3. Preheat grill to medium hot and cook chicken, flipping as necessary, until browned and cooked through, about 5 minutes per side. Cool slightly; chop into thin strips.
  4. Generously spread 1 side of each flatbread with virgin coconut oil. Spread layer of peanut butter on other side of 1 flatbread. Drizzle Sriracha over peanut butter; sprinkle basil over evenly. Layer on chicken strips. Drizzle sweet chili sauce over and top with cheese. Top with other flatbread, coconut oil-side-up.
  5. Transfer carefully to preheated skillet and cook over medium-low heat, flipping halfway through, until bread is golden and crisp and cheese is melty. Cut into quarters to serve.


  • 1 Tbsp. Asian Pride® Fish Sauce
  • 4 Tbsp. basil, Thai, fresh sliced
  • 1 Tbsp. curry powder
  • 1/2 cup coconut milk
  • 1 Tbsp. coconut oil, virgin
  • 1 Heritage Ovens® Bread, Flatbread(s)
  • 1 6 oz. Ridgecrest® Chicken, Breast(s)
  • - salt and pepper, to taste
  • 2 Tbsp. Sriracha
  • 2 Tbsp. Thai-style chili sauce
  • 1 cup West Creek® Cheese, Fontina, grated
  • 4 Tbsp. West Creek® Peanut Butter, Crunchy