Thursday, July 25, 2019

Chicken Salad Melt

Have you ever ordered a Chicken Salad Melt when eating out for lunch? I found this sandwich on a menu in southern Indiana and ever since then I ask other restaurants if they can make it even if it’s not on their menu. More will make it, than not. But why not make this at home. Serves 1 Total Time: 15 minutes.


2 slices of bread
2 slices of Swiss cheese
Chicken Salad
   3 cups of chicken breast, boiled 45 minutes then cut into cubes   
   1 stalk of celery, chopped 
   2 tsp of season salt 
   1/2 cup of mayonnaise 

Tip:  Make sure the cheese is melted like a grilled cheese sandwich. Toasted bread that you just add cheese and meat is not a melt. 


Heat the skillet on the stove at a med/high heat. Butter one slice of bread on both sides and only one side of the other. Place the slice that is buttered on both sides in the skillet and flip it when it looks toasted. Remove it when both sides look done. 

Reduce the heat to medium so the bread isn't done before the cheese melts. Place the slice of bread that is buttered only on one side in the skillet butter side down. Take the cheese and place it on top of the bread. Leave in the skillet until the cheese starts to melt, then remove that slice. The other side should look toasted. Put the first slice back in the skillet and add the chicken salad. Place the bread with the cheese on top. Take the melt out of the skillet and cut it in half. Serve with your favorite side dish. Easy Peasy! 

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