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.
CHICKEN SALAD MELTS
Ruth Peterson from Jenison, Michigan uses up leftover chicken to create a creamy spread from open-faced sandwiches. "They're delicious, satisfying and inexpensive," she notes. "You can tuck the filling into buns instead, wrap them in foil and heat them in the oven for a few minutes."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine the chicken, mayonnaise, cheese, green pepper, onion, olives and relish. Split rolls in half; place cut side up on a greased baking sheet. Spoon about 1/4 cup chicken salad on each roll half. Broil 4 in. from the heat for 5-6 minutes or until cheese is melted.
Nutrition Facts :
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.
PAULA DEEN'S ALMOND CHICKEN SALAD MELT
Make and share this Paula Deen's Almond Chicken Salad Melt recipe from Food.com.
Provided by Sherrybeth
Categories Lunch/Snacks
Time 45m
Yield 4 large sandwiches
Number Of Ingredients 11
Steps:
- In a medium bowl, combine chicken, mayonnaise, sour cream, almonds, parsley, honey, and salt, tossing gently to combine.
- Spread one side of each slice of bread evenly with Thousand Island dressing. Top half of bread slices evenly with chicken salad. Place 2 slices Swiss cheese over chicken. Top with remaining slices of bread.
- Spread half of butter on outside of one side of each sandwich. Place sandwiches, buttered side down, onto a griddle or skillet over medium-low heat. Cook 3 to 4 minutes, or until golden.
- Spread remaining butter on ungrilled sides of sandwiches, and cook until golden and cheese is melted. Serve immediately.
Nutrition Facts : Calories 851.2, Fat 55.9, SaturatedFat 23.8, Cholesterol 179.9, Sodium 1269, Carbohydrate 39.3, Fiber 2.5, Sugar 9, Protein 48
CHICKEN MELT
I enjoyed this sandwich at The Smokestack in Thurber, TX. It is a chicken version of the popular patty melt. Sort of a chicken grilled cheese. Prep time includes grilling a chicken breast.
Provided by riffraff
Categories Lunch/Snacks
Time 35m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Saute onion in half the butter till golden.
- Set aside.
- Heat non stick pan.
- Spread butter on both slices of bread.
- Place one slice of bread, buttered side down in pre-heated pan.
- Put one slice of cheese, onions, chicken breast, one slice of cheese and then the remaining slice of bread with the buttered side up.
- Continue to cook until bread on bottom is brown and toasty.
- Turn the entire sandwich and toast the other side and wait for cheese to get melty.
- SLice in half and enjoy.
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