Winner Winner Chicken Dinner

Menu PartSandwich/Wrap
Cuisine TypeAmerican
Winner Winner Chicken Dinner

Chef-owner Matt Fish

Melt Bar & Grilled


Crispy battered chicken and a layering of vegetables—mashed potatoes, corn puree and spinach—turn a traditional grilled cheese sandwich into a full-blown meal. Founder Matt Fish and his team have expanded Melt Bar & Grill to 13 locations in Ohio, including outlets in Cedar Point amusement park and Progressive Field, the ballpark where the Cleveland Indians play.


2 slices bread, toasted

4 slices cheddar cheese

2 tbsp. vegetable oil

1 tbsp. minced garlic

8-12 oz. spinach

Salt and pepper, to taste

1/2 cup garlic and chive mashed potatoes

4 oz. sweet corn puree

1 chicken breast, breaded and fried crispy


1. Layer cheddar cheese, dividing between toasted bread slices.

2. In saute pan over medium heat, heat oil. Add garlic; saute 30 seconds. Add spinach; saute 1 minute until wilted. Season with salt and pepper.

3. Spray preheated flattop or griddle with nonstick cooking spray. Add mashed potato portion and smash flat with a spatula. Cook mashed potatoes on both sides until golden brown.

4. To build sandwich, divide corn puree evenly between toasted bread slices. Add mashed potato portion to one bread slice; top with chicken. Add garlic spinach mixture to second bread slice.

5. Place both bread slices, open-face up, on small sheet tray. Run under salamander for 45 seconds or until cheese is completely melted. Remove from tray and close sandwich, spinach-side up. Cut in half to serve.

Photo courtesy of Melt Bar & Grilled

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