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Cheddar Chicken Salad Melts
Rachel Kim

Cheddar Chicken Salad Melts

Mustardy chicken salad gets a hot, browned cheddar roof while the celery underneath keeps its snap. These are open-faced on purpose; a second bread slice would make the ratio too dry. Total time: 20 minutes.
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Prep Time 12 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 3 cups chopped fully cooked rotisserie chicken
  • 1/2 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 2 celery stalks finely diced
  • 2 scallions thinly sliced
  • 1/2 tsp black pepper
  • 4 thick slices sourdough bread
  • 8 slices sharp cheddar cheese

Method
 

  1. Heat the broiler and line a small sheet pan with foil.
  2. Stir the fully cooked chicken, mayonnaise, Dijon, celery, scallions and black pepper until evenly dressed.
  3. Toast the sourdough under the broiler for 1 minute per side, watching closely.
  4. Divide the chicken salad among the toast slices and cover each with 2 cheddar slices.
  5. Broil for 2 to 3 minutes, until the cheese bubbles and the chicken salad reaches 165°F.