5 from 45 votes
Chicken Melt Recipe
The Chicken Melt features layers of Italian-marinated cooked chicken, crispy bacon, ham, balsamic onions, and melted mozzarella cheese between thick slices of buttered white bread toasted to a golden brown. Sun-dried tomato mayonnaise adds a tangy element. The sandwich is cooked on a griddle or skillet, resulting in a rich, savory melt with a crunchy exterior and gooey cheese inside. It makes for a hearty lunch or casual dinner sandwich when freshly prepared.
Prep Time
1 hr
Cook Time
10 mins
Servings:
4
Calories:
1048 kcal
Course:
Main Course, Lunch
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 1048
% 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.