Chicken Melt Recipe
User Reviews
5
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Prep Time
1 hr
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Cook Time
10 mins
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Servings
4
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Calories
1048 kcal
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Course
Main Course, Lunch
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Cuisine
American
Chicken Melt Recipe
Description
The Chicken Melt Recipe brings together thick slices of white bread toasted in butter until golden and crisp, layered with shredded mozzarella cheese melted into the bread. Sun-dried tomato mayonnaise adds an acidic touch that complements the layered fillings: thinly sliced, Italian-marinated cooked chicken, crispy bacon strips, sliced ham, and sweet-tart balsamic onions. The sandwich is assembled by layering these ingredients between two cheese-topped toasted bread slices and quickly cooked further to meld flavors and intensify the golden crust. This sandwich pairs well with lighter sides, such as a salad or simple soup.
The combination of meats with melted mozzarella creates a satisfying texture contrast of crisp toasted bread exterior and tender fillings. The sun-dried tomato mayonnaise introduces a slightly tangy and rich component, balancing the smoky bacon and savory chicken. Balsamic onions add a subtle sweetness and acidity that rounds out the flavors.
For best results, serve the Chicken Melt immediately after cooking to enjoy the melty cheese and warm fillings. Using thick white bread provides good structure and toasting surface, but alternatives like Texas toast can work. The sandwich is manageable to prepare on a skillet or griddle, allowing precise browning control.
Make-ahead can involve prepping the components separately and assembling before cooking. Reheating is best done in an oven to retain the crisp crust. This recipe is not suitable for freezing once assembled due to the mayonnaise and bread texture.
Ingredients
- 8 teaspoons butter unsalted
- 8 white bread thick slices
- 2 cups mozzarella cheese loosely packed, shredded
- ½ sun-dried tomato mayonnaise
- 12 Bacon strips, crisp cooked
- 1 chicken thinly sliced on a bias, cooked, Italian marinated
- 8 ham or 4 thick slices, thin slices
- ½ balsamic onions
Instructions
- Heat a griddle or large cast-iron pan to medium heat and add 1 teaspoon of unsalted butter just to coat the bottom of the pan once it’s melted.
- Add 2 slices of bread to the pan or griddle and cook for 2 to 3 minutes or just until browned.
- Before flipping over the bread, add 1 more teaspoon of butter, then flip over the bread onto the melted butter and add a ¼ cup of cheese to each slice. Cook for 1 to 2 minutes or until the cheese starts to melt.
- Spread 1 to 2 tablespoons of the sun-dried tomato mayonnaise on the top of each slice of bread with melted cheese.
- Layer on one slice of the browned bread with cheese with mayo as follows: bacon, sliced chicken breasts, ham, and balsamic onions.
- Next, place on the other slice of toasted cheese melted bread.
- Cook the sandwich for another 1 to 2 minutes per side until it is golden brown all around. You may need to add another 1 to 2 teaspoons of unsalted butter to the pan or griddle to ensure the sandwich is well-browned.
- Slice and serve the chicken melt with an additional side of sun-dried tomato mayo.
Notes
- Prepare and store cooked bacon, ham, chicken, cheese, balsamic onions, and mayonnaise separately up to 2 days ahead to keep freshness.
- Assembled sandwiches can be refrigerated up to 3 days, covered tightly with plastic wrap.
- Reheat sandwiches in a 350°F oven for 8-10 minutes on a parchment-lined sheet for best texture.
- Texas toast can substitute for thick white bread for ease.
- Use a non-stick skillet if preferred and adjust butter quantity to ensure even browning and prevent sticking.
- For a simpler version, cook chicken with just salt and pepper and use regular mayonnaise instead of sun-dried tomato mayo.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1048 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 1048kcal | 52% |
| Carbohydrates | 32g | 11% |
| Protein | 51g | 102% |
| Fat | 79g | 122% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 24g | 141% |
| Monounsaturated Fat | 26g | 130% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 178mg | 59% |
| Sodium | 2028mg | 85% |
| Potassium | 788mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 822IU | 16% |
| Vitamin C | 4mg | 4% |
| Calcium | 415mg | 42% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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