Open Faced Chicken Salad Melt Recipes

OPEN-FACED CHICKEN SALAD SANDWICHES

Steps:

• In a large bowl, gently combine the first 10 ingredients. Place bread slices on a baking sheet; spritz with butter-flavored cooking spray. Broil 4 in. from the heat for 2-3 minutes or until golden brown., Spread preserves over untoasted sides of bread slices. Top each with 2/3 cup chicken salad and a slice of cheese. Broil 2-3 minutes longer or until cheese is melted.

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.

EASY CHICKEN MELTS

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.

OPEN-FACE BBQ CHICKEN MELTS

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.

CHICKEN SALAD MELTS

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.