• I can appreciate that baby gem lettuce is not available everywhere. This is a type of lettuce with heads about the size of your fist, tightly compact leaves, shaped somewhat like a miniature Romaine/Cos lettuce. It has a somewhat bitter flavor. If you cannot get it, feel free to substitute any crisp, firm lettuce that you enjoy in the same measure.
• Feel free to adapt the fresh vegetable additions to ones that you have on hand and that you enjoy. There is no wrong about this.
• I use salted butter.
• Use any type of bread that is suitable for making a grilled cheese sandwich.
• Do grated your own cheese if possible and use a well flavored one.
• In a salad dressing, extra virgin olive oil matters as far as taste goes. Use a good one.
• I use an organic apple cider vinegar.
• Liquid honey is simply honey that has not been creamed or solidified in any way.
• Dijon mustard adds a hint of mellow heat and sharpness to the dressing. Do NOT use American mustard. It has far too sharp a vinegar flavor and the color is not appealing.
• Fresh thyme is best. I like the younger thyme leaves as they have a lovely tenderness.
• In the absence of fine sea salt, kosher salt may be used.

1. First make the dressing. Strip the leaves from the thyme sprigs and whisk half of them together the olive oil, vinegar, honey and mustard until thoroughly amalgamated. (Reserve the remaining thyme leaves for the sandwiches.)Season to taste with salt and pepper and set aside. (Alternatively you can shake the ingredients for the dressing together in a mason jar with a tight lid.)
2. Wash and dry the lettuce. Scatter the leaves onto four plates, tearing any larger leaves into bite sized pieces. Scatter the radish, onion and cucumber over top. (Make sure your leaves and all of your vegetables are dry. If you are adding any additional veggies, add them now.)
3. Spread the softened butter onto one side of each slice of bread.
4. Heat a large nonstick skillet over medium heat. Toss together the cheese and remaining thyme leaves. (Mix the cheese and thyme together evenly.)
5. Place 4 of the bread slices, butter side down into the heated pan. (You may need to work in batches.)
6. Divide the cheese/thyme mixture between each one, placing it evenly over top of each. Top the cheese with the remaining slices of bread, butter sides up. (If you are working in batches, you can keep the already grilled sandwiches warm in  low oven.)
7. Toast over medium heat, until golden brown on the outsides and the cheese is melted. Cut each sandwich into 3 or 4 pieces diagonally. (Bite sized works best. Cut in half on the diagonal and then cut each half into 3 or 4 pieces.)
8. Give the dressing a quick whisk and then drizzle some of the dressing over each salad. (Reserve some of the dressing for a final drizzle.)
9. Top each with 1 cut sandwich, and then drizzle the sandwiches with some of the dressing.
10. Garnish each salad with a small sprig of thyme if desired. Serve immediately! (This is not a salad that waits. To wait runs the risk of the dressing making your grilled cheese croutons soggy!)

✨Prep your greens well for the best texture

Make sure your baby gem lettuce is washed and thoroughly dried before assembling the salad. Wet leaves dilute the vinaigrette and make the salad less crisp. Your recipe specifically notes washing and drying the lettuce before scattering it onto plates .

✨Tear, don’t chop, your lettuce

Tearing the leaves into bite‑sized pieces (instead of cutting) keeps the edges soft and helps the greens stay fresher and crisper on the plate .

✨Slice the vegetables thinly for balance

The radishes, red onion, and cucumber are all slivered or thinly sliced in the recipe. This keeps the textures light and ensures they don’t overpower the grilled cheese pieces .

✨Use strong cheddar for maximum flavor

A good strong cheddar is key — it melts beautifully and gives the sarnies that savory punch that balances the sweet honey‑mustard vinaigrette. Your recipe calls for “good strong cheddar” for exactly this reason .

✨Butter the bread lightly but evenly

Softened butter spread on the outside of each slice ensures even browning and that perfect golden toastie finish. Make sure the butter reaches right to the edges for the best crispness .

✨Mix the cheese with thyme for extra flavor

Tossing the grated cheddar with the remaining thyme leaves before grilling adds a lovely aromatic note to the sandwiches. This small step makes a big difference in flavor depth .

✨Toast the sandwiches over medium heat

Medium heat allows the bread to crisp without burning while giving the cheese time to melt fully — DO NOT BE IN A RUSH .

✨Cut the sandwiches diagonally for the best presentation

Cutting each grilled cheese into 3–4 diagonal pieces creates those irresistible “crouton‑like” wedges that sit beautifully on top of the salad and show off the melted cheese inside .

✨Whisk the dressing again before drizzling

The vinaigrette naturally separates as it sits. Giving it a quick whisk before drizzling ensures the honey, mustard, oil, and vinegar are perfectly emulsified for the best flavor and texture .

✨Dress lightly — then finish with a second drizzle

Your method uses a clever two‑step dressing: a light drizzle over the greens first, then another over the grilled cheese pieces once they’re added. This keeps everything bright and flavorful without weighing the salad down .

✨Serve immediately for peak crispness

This salad is all about contrast — crisp greens, warm melty cheese, and bright vinaigrette. Serving right away ensures the sarnie pieces stay crisp and the greens stay fresh and lively

• 3 to 4 bone in chicken pieces, with the skin (I like to use a mix of thighs and legs)
• 1/2 cup (63g) plain all-purpose flour
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/4 tsp dried thyme
• 1/4 tsp dried parsley
• 3/4 cup (180ml) heavy/whipping cream
• 3/4 cup (180ml) water

• You can use whatever kind of chicken you want in this just so long as it is bone in and the skin is still on.  I like to use thighs and legs, or leg quarters.  In my opinion, the long cooking time is too long for breast meat in my opinion.  It only dries it out, gravy or not.  Legs and thighs are best.
• Do not use self rising flour. 
• Do not use garlic salt. 
• If you are using fresh herbs, double the amount. (I used fresh thyme today.)
• I have used undiluted evaporated milk in the past when I have run out of cream and this also works well.

Handling raw chicken carefully is crucial to kitchen and health safety.  Too not do so carries the risk of food poisoning or worse. Here are some safety points to consider!

• Always thaw raw chicken overnight in the refrigerator, and store it carefully separated from anything else. It is not safe to thaw it at room temperature. Store raw chicken on the bottom shelf of the refrigerator to prevent its juices from leaking out and contaminating any other food.
• Use separate cutting boards and utensils for chicken to avoid cross contamination.
• Chicken needs really diligent handling as it often carries harmful bacteria which can easily be spread around the kitchen. There is no need to wash raw chicken prior to using it. This often spreads bacteria needlessly. Simply pat it dry with some paper kitchen toweling and dispose of the paper toweling promptly.
• Wash your hands carefully after handling raw chicken to avoid spreading any bacteria to other things. Do not use the same utensils, plates, cutlery, etc. with other ingredients if you have used them to handle the raw chicken. Also take care to clean any surfaces such as countertops, sinks, etc.
• Do not use the same kitchen tools and plates with the cooked chicken that you have used with the raw chicken. It is not safe.
• Ensure that cooked chicken reaches the internal temperature of 165*F/75*C.

COUNTRY BAKED CHICKEN — Moist, Tender & Comforting as Can Be

This is one of those quietly perfect dishes — simple ingredients, old‑fashioned technique, and results that feel like a Sunday dinner hug. It starts with something wonderfully humble: a quick salt‑water brine that transforms ordinary chicken breasts into incredibly moist, tender pieces that stay juicy all the way through the bake . Once brined and patted dry, the chicken is nestled into melted butter and topped with a well‑seasoned herbed crumb — thyme, parsley, sage, pepper, and just enough salt to make everything sing . As it bakes, the chicken sits in a shallow bath of chicken stock and butter, keeping it succulent while the crumb turns beautifully crisp and golden on top . And then comes the part that makes this recipe unforgettable: those buttery pan juices are whisked into the most delicious country‑style gravy, perfect for spooning over mashed potatoes and that tender, flavorful chicken.