Sourdough Chicken Melt
Ingredients
For the chicken filling:
- 1 large cooked chicken breast shredded and finely chopped (about 1½ cups)
- 2 tbsp mayonnaise
- 1½ tsp honey mustard
- 1 small celery stalk finely diced
- 2 tbsp fresh parsley chopped
- ½ tsp vinegar-based hot sauce optional
- 1 tsp pickle brine or red wine vinegar
- salt & freshly ground black pepper to taste
For the sourdough melt:
- 4 thick slices sourdough
- 4 thin slices cheddar cheese
- 4 slices smoked gouda or pepper jack cheese optional
- 8 slices cooked bacon
- 4 thick slices tomato
- dill pickle slices or pickled red onions to taste
- red onion thinly sliced, optional
- softened butter for spreading on the bread
Instructions
- In a medium bowl, combine the chicken, mayonnaise, honey mustard, celery, parsley, hot sauce, and vinegar or pickle brine (if using).
- Season with salt and pepper to taste, then stir well until everything is evenly mixed. Set aside or refrigerate briefly.
- Now, lightly spread softened butter on one side of each bread slice.
- On the unbuttered side of two bread slices, layer the sandwiches in this order: A slice of cheddar, a generous scoop of the chicken salad, a slice of gouda or pepper jack if using, 4 bacon slices, 2 tomato slices, pickled onions or pickles and red onion slices if using. Top with a second slice of bread, buttered side facing out.
- Heat a nonstick skillet or griddle over medium heat: Add the sandwichs and cook until golden brown and the cheese has melted about 3-4 minutes per side. Using a spatula, press the sandwiches lightly to help the melt come together.
Notes
You can use any cooked chicken breast for this recipe: grilled, roasted, poached, or even rotisserie. Just make sure it’s fully cooked, then shred and finely chop it before mixing.