Chicken salad melts


Desperation chicken became chicken salad melts for lunch! Although I love chicken salad, I haven’t had it in melt-form for years.

Chicken Salad Melts
(Makes 2 sandwiches)

1 c chicken breast, diced
2 ribs celery, diced into small pieces
1/2 red bell pepper, diced into small pieces
kosher salt
black pepper
lemon pepper
2 T mayonnaise
4 slices of bread
2-4 strips of bacon, cooked
cheese of your choice
butter, room temperature

To make the chicken salad, combine the chicken, celery, bell pepper, mayonnaise, salt, black pepper, and lemon pepper in a medium-sized bowl, then taste it to make sure that the seasoning is correct. I cut my ingredients into smaller pieces than I usually would, so that they wouldn’t fall out as I grilled the sandwich.

To assemble the sandwiches, butter one side of each slice of bread. Place two pieces buttered-side-down, then add chicken salad, cheese, and bacon. Place the other piece of bread on top, buttered-side-up.

Heat a large skillet over medium heat. Add the sandwiches to the skillet, allowing the first side to brown. Flip carefully, and brown the second side. When the sandwich is ready, the cheese should be melted. (You can cover the skillet with a lid for a few seconds to help melt the cheese if it doesn’t melt on its own.)

Serve with pickles slices on the side!  I am obsessed with pickles lately.


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