5.0 from 45 votes
Chicken Melt Recipe
This tasty diner-style Chicken Melt Recipe is loaded with marinated chicken, balsamic onions, cheese, and sun-dried tomato mayo, on toasty bread.
Prep Time
1 hr
Cook Time
mins
Servings: 4
Calories: 1048 kcal
Course:
Main Course , Lunch
Cuisine:
American
Ingredients
- 8 teaspoons unsalted butter
- 8 thick slices of white bread
- 2 cups loosely packed shredded mozzarella cheese
- ½ recipe sun-dried tomato mayonnaise
- 12 strips crisp cooked bacon
- 1 recipe cooked Italian marinated chicken thinly sliced on a bias
- 8 thin Slices of Ham or 4 thick slices
- ½ recipe 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
- Make-Ahead: This chicken melt is meant to be eaten as soon as it’s done cooking. If you keep the mayonnaise, cooked bacon, ham, chicken, cheese, and balsamic onions separate, you can make this up to 2 days ahead of time.
- How to Store: It’s best to cover the mayonnaise, cooked bacon, ham, chicken, cheese, and balsamic onions separately. If it’s already assembled, cover it with plastic and keep it in the refrigerator for 3 days. This recipe will not freeze well.
- How to Reheat: Place the desired number of chicken melts on a sheet tray lined with parchment paper and bake them in the oven at 350° for 8 to 10 minutes or until warm. If you kept the main components of the dish separate, follow the procedures of the recipe for reheating.
- Texas toast is a great bread to use if you are not making it yourself.
- Feel free to use a non-stick skillet for making the sandwich as well.
- You may need to move the bread a little in the pan or the griddle to brown it evenly.
- If you want to keep this recipe very simple, cook the chicken breasts with salt and pepper, then just use regular mayonnaise.
Nutrition Information
Serving
4g
Calories
1048kcal
(52%)
Carbohydrates
32g
(11%)
Protein
51g
(102%)
Fat
79g
(122%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
24g
Monounsaturated Fat
26g
Trans Fat
0.5g
Cholesterol
178mg
(59%)
Sodium
2028mg
(85%)
Potassium
788mg
(23%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
822IU
(16%)
Vitamin C
4mg
(4%)
Calcium
415mg
(42%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
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.