Chicken Salad Melt (Print Version)
# Ingredients:
01 -
1/4 cup mayonnaise.
02 -
1/4 cup Greek yogurt.
03 -
1/4 cup celery, minced.
04 -
1/4 cup red onion, sliced thin.
05 -
1 cup rotisserie chicken, shredded.
06 -
2 teaspoons lemon zest.
07 -
2 teaspoons Dijon mustard.
08 -
1/4 teaspoon salt.
09 -
1/4 teaspoon ground pepper.
10 -
8 slices whole-grain bread.
11 -
1 medium tomato, cut into slices.
12 -
4 slices American cheese.
13 -
2 tablespoons melted butter, unsalted.
# Instructions:
01 -
Stir the yogurt and mayo together, then add celery, lemon zest, mustard, salt, and pepper. Mix in chicken and onions gently.
02 -
Coat one side of each bread slice with melted butter. Spread chicken salad on the opposite side, layer with tomato slices and cheese, then close with another slice (buttered side out).
03 -
Warm a pan over medium-low heat. Cover with a smaller lid while cooking. Toast each side for 3-4 minutes. Keep the done ones warm till you’re finished with the rest.
# Notes:
01 -
You can make the chicken salad ahead of time.
02 -
Press it a bit while cooking so the cheese melts better.
03 -
Greek yogurt makes it lighter.
04 -
Perfect way to use up leftover chicken.
05 -
Best served warm and fresh.
06 -
Cooking multiple sandwiches one at a time works great.