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Chicken Salad Bacon Melt
Andre Lewis

Chicken Salad Bacon Melt

This is what to make when a cold chicken salad sandwich feels too polite. Bacon, scallions and cheddar sharpen the filling, and thick country bread keeps the mayonnaise-rich center contained. Use a thermometer—the cheese can melt before the chicken salad is hot enough.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 slices country white bread
  • 2 cups chopped fully cooked chicken
  • 1/3 cup mayonnaise
  • 2 scallions thinly sliced
  • 1/2 tsp smoked paprika
  • 4 slices cooked bacon crumbled
  • 8 slices medium cheddar cheese
  • 3 tbsp unsalted butter softened

Method
 

  1. Mix the chicken, mayonnaise, scallions, smoked paprika and bacon until the pieces are evenly coated.
  2. Place 1 cheddar slice on each of 4 bread slices and divide the chicken salad over the cheese.
  3. Add the remaining cheddar and bread, then butter the outside of each sandwich.
  4. Cook in a covered skillet over medium-low heat for 4 to 5 minutes on the first side.
  5. Turn and cook for 4 to 5 minutes more until both sides are browned, the cheese melts and the center of the filling reaches 165°F.
  6. Rest for 2 minutes before cutting so the filling stays inside.