Cheesy Chicken Melt

Chicken melt sandwich stacked on top of one another.

This Chicken Melt sandwich recipe is a simple chicken salad on toasted bread with plenty of gooey cheese. It’s full of great textures and flavors in every bite.

Prep Time10

Cook Time8

Total Time18

Servings: sandwiches

Calories: 871kcal

Author: Karin and Ken

Ingredients

2 large boneless skinless chicken breast cooked and chopped
1 stalk celery diced fine
¼ cup mayonnaise
½ Tablespoon Dijon mustard
1 teaspoon sweet relish
½ teaspoon salt
¼ teaspoon pepper
4 slices colby jack cheese
2 tablespoons salted butter softened
2 tomato slices sliced thin
4 slices sourdough bread

Instructions

In a large bowl, combine chopped chicken breast, celery, mayo, mustard, relish, salt, and pepper until well mixed.
Preheat a large, heavy bottom skillet over medium heat.
While the skillet heats, assemble your sandwiches. On a cutting board, place 2 slices of bread next to each other. Stack each piece of bread with 2 slices of cheese, 1 slice of tomato and half of your chicken mixture. Top with the remaining 2 slices of bread.
Spread butter over the outside of the sandwich bread on both sides and set into the skillet, butter side down, for about 4 minutes until the bread is brown and toasted.
Flip and cook on the other buttered side pressing down with a flat spatula to ensure good contact with the skillet. Cook until bread is golden brown and crisp and cheese is melted, about 4 minutes per side. Serve warm.

Video

Notes

Don’t overfill the chicken melts with the chicken salad mixture. It will make them difficult to flip as the filling will start to leak out.
Store your chicken melt in the refrigerator for 1-2 days or the chicken salad separately in an airtight container for up to 3 days.
I do not recommend freezing any leftovers. As it thaws, it will become difficult to toast and the filling will begin to separate.

Nutrition