OPEN-FACED CHICKEN SALAD MELT
Steps:
- Add the vinegar, sugar, 2 teaspoons of kosher salt and 1 cup water to a small saucepan and cook over medium-high heat until the liquid simmers and the sugar dissolves, about 5 minutes.
- Put the thinly sliced red onion in a medium bowl, add the pickling liquid and set aside.
- Shred the white and dark meat of the rotisserie chicken using two forks.
- Put the shredded chicken in a food processor and pulse until ground.
- Combine the mayonnaise, garlic powder and onion powder in a large bowl. Squeeze the juice from the 1/2 lemon into the mixture and season with salt and pepper.
- Stir in the ground chicken and diced celery. Trust your taste buds and add more spices, salt, pepper or lemon juice, if needed.
- Preheat the broiler.
- Halve the ciabatta rolls with a serrated knife and put them on a baking sheet. Brush both sides of the bread with the olive oil and cook until golden brown, 3 to 5 minutes.
- Remove the ciabatta rolls from the broiler.
- Evenly divide the chicken salad between the rolls. Top with the grated Cheddar cheese and bake until the cheese melts, 1 to 2 minutes.
- Top the sandwiches with the pickled onions and serve.
- Enjoy.
OPEN-FACE BBQ CHICKEN MELTS
Open-face sandwiches deliver more flavor and more melty cheese. (No top bread getting in the way!) You can feed a crowd with these sandwiches, just like my grandma did with her eight kids!
Provided by Gabriela Rodiles
Categories main-dish
Time 30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- Spread both sides of each slice of bread with 1/2 cup of the mayonnaise, dividing evenly, and place on a baking sheet. Sprinkle with 1/2 teaspoon salt and a few grinds of black pepper and bake until the bread is crispy and the mayonnaise is starting to bubble up and turn a light golden brown, about 11 minutes.
- Meanwhile, whisk the ketchup, mustard, 3 tablespoons of the honey, 2 tablespoons of the vinegar, the Worcestershire sauce, 1 teaspoon of the hot sauce, 1/2 teaspoon salt and a generous amount of pepper (10 to 15 grinds) together in a medium bowl until smooth. Reserve 1/4 cup sauce, then fold the chicken into the remaining sauce in bowl and toss to coat well.
- Top each piece of bread with a heaping 1/4 cup chicken mixture and about 1/4 cup shredded cheese. Return to the oven and bake until the cheese is melted, chicken is heated through and bread has turned golden brown, 7 to 8 minutes.
- Meanwhile, combine the red and green cabbage with the remaining 2 tablespoons mayonnaise, 2 tablespoons vinegar, 1 tablespoon honey and 1 teaspoon hot sauce in another medium bowl. Add 1/2 teaspoon salt and a few grinds of black pepper and toss until cabbage is evenly coated.
- Drizzle the reserved sauce over the sandwiches and serve with the cabbage slaw and a dill pickle.
ROASTED CHICKEN WITH SMOKEY APRICOT SAUCE
Provided by Robin Miller : Food Network
Categories main-dish
Yield 4 servings with leftovers
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Coat a large roasting pan with cooking spray.
- Season chicken all over with salt and black pepper. Arrange chicken in prepared pan and set aside.
- In a small bowl, combine apricot preserves, soy sauce and liquid smoke. Mix until blended. Pour mixture over chicken.
- Roast 35 minutes, until chicken is cooked through. Serve 4 chicken breast halves with this meal and refrigerate remaining chicken until ready to use (or freeze up to 3 months). Garnish with parsley.
APRICOT AND CHEDDAR CHICKEN MELT
These sophisticated sandwiches are familiar enough for children. The chicken can be marinated tonight and broiled for dinner tomorrow. Pair it with a crunchy salad for a pleasant contrast between hot and cold.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. In a shallow dish or resealable plastic bag, combine vinegar, mustard, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper; add chicken, and turn to coat. Marinate at room temperature for 10 minutes (or cover and refrigerate in marinade up to 24 hours).
- Lift chicken from marinade, and place on prepared baking sheet; broil (without turning) until opaque throughout. Transfer chicken to a work surface; discard pan juices from baking sheet.
- Place baguette pieces on baking sheet, cut side up; dividing evenly, spread with apricot preserves, and layer with chicken, ham, and then cheese. Broil until cheese is melted, 4 to 6 minutes.
Nutrition Facts : Calories 631 g, Fat 14 g, Fiber 1 g, Protein 66 g
EASY CHICKEN MELTS
"These cheesy, Cajun-flavored sandwiches are toasty and delicious right out of the oven. When I have leftover baked chicken breasts, I cut them up and use instead of the canned chicken," says Jessi Holland of Pensacola, Florida.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the chicken, 1/2 cup cheese, onion, green pepper, mayonnaise, Cajun seasoning and garlic. Spread over bread slices. Top each with a tomato slice; sprinkle with remaining cheese. , Place on an ungreased baking sheet. Bake at 375° for 10-12 minutes or until bread is toasted and golden brown.
Nutrition Facts : Calories 349 calories, Fat 18g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 784mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 3g fiber), Protein 20g protein.
BACON CHEDDAR CHICKEN FILLET MELT
Make and share this Bacon Cheddar Chicken Fillet Melt recipe from Food.com.
Provided by Lakerdog2
Categories Chicken Breast
Time 30m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook bacon in large skillet over medium heat until crisp. Remove bacon; drain on paper towels. Reserve 1 tablespoon drippings in skillet.
- Add onion; cook and stir 2 to 4 minutes or until tender. Remove onion from skillet.
- Add chicken to skillet; cook 6 to 8 minutes on each side or until browned and no longer pink.
- Place toasted bread slices on cookie sheet; spread each slice with 1 teaspoon steak sauce. Top with chicken, bacon slices, onion and cheese.
- Broil 4 to 6 inches from heat for 1 to 2 minutes or until cheese is melted.
Nutrition Facts : Calories 538.6, Fat 32.2, SaturatedFat 13.3, Cholesterol 128.9, Sodium 845, Carbohydrate 17.6, Fiber 2.3, Sugar 1.1, Protein 42.5
OPEN FACED BRAUNSCHWEIGER MELTS
My Mom used to make these for us during tomato season in the summertime (way back in the 70's). Even though the combination of ingredients sounds weird, the flavors really blend well into an awesome taste sensation that I am totally addicted to, even after all these years. I LOVE this stuff! (Unbelievably quick and easy, too.) :)
Provided by Stacky5
Categories Lunch/Snacks
Time 10m
Yield 2 Melts, 2 serving(s)
Number Of Ingredients 5
Steps:
- Toast bread slices, and put them on an ungreased baking sheet.
- Spread 1 Tbsp mayonnaise on each toasted piece of bread.
- Place 1 Braunschweiger slice over the mayonnaise.
- Place 1 slice of tomato on top of Braunschweiger slices.
- Place 1 slice of cheese on top of tomato.
- Put baking sheet under a preheated broiler and broil until cheese gets bubbly (3-5 minutes).
Nutrition Facts : Calories 212.3, Fat 11.9, SaturatedFat 4.9, Cholesterol 26.2, Sodium 695.5, Carbohydrate 19.7, Fiber 0.8, Sugar 4.8, Protein 6.8
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