Name: Cheesy Chicken Melt Sandwich Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb boneless chicken breast (or rotisserie chicken, shredded); ½ red onion, diced; ½ cup boiled carrots, diced; ⅓ cup cabbage, diced; ⅓ cup green onions, sliced; 1 tbsp fresh parsley, chopped; ¾ cup mayonnaise; ⅓ cup sour cream; 1 tbsp Dijon mustard; 1 tsp salt; 1 tsp smoked paprika; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 10 slices cheddar cheese; 10 slices provolone cheese; 20 slices white sandwich bread; Butter or oil for grilling (about 2 tbsp or as needed)

Ingredients

1 lb boneless chicken breast (or rotisserie chicken)

½ red onion, diced

½ cup boiled carrots, diced

⅓ cup cabbage, diced

⅓ cup green onions, sliced

1 tbsp fresh parsley, chopped

¾ cup mayonnaise

⅓ cup sour cream

1 tbsp Dijon mustard

Spices: 1 tsp each salt, smoked paprika, black pepper, garlic powder, onion powder

10 slices cheddar cheese

10 slices provolone cheese

20 slices white sandwich bread

Butter or oil for grilling

Instructions

Step 1: Pat the chicken breasts dry. Rub all over with salt, smoked paprika, black pepper, garlic powder, and onion powder. Heat 2 tablespoons of oil in a skillet over medium-high heat. Sear the chicken for 5–7 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a plate, tent with foil, and let rest for 5–10 minutes. Shred with two forks.

Step 2: In a large bowl, combine the shredded chicken, diced red onion, boiled carrots, cabbage, green onions, and parsley. In a smaller bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and a pinch of the spices. Pour the creamy mixture over the chicken and vegetables and fold gently until thoroughly coated. Taste and adjust seasoning if desired.

Step 3: Lay out the bread slices. Spread a generous amount of the chicken filling onto one slice, covering edge to edge. Top with one slice of cheddar and one slice of provolone cheese. Close with another slice of bread. Lightly butter the outer sides of the sandwich for extra crispness.

Step 4: Heat a clean skillet or griddle over medium-low heat. Place sandwiches in the skillet and cook for 3–4 minutes per side, pressing gently with a spatula, until bread is golden brown and the cheese is melted. For best melting, cover the skillet with a lid during the last minute of cooking.

Step 5: Remove the sandwiches from the skillet. Let rest for a minute, then slice diagonally and serve warm.

Tips & Variations

Use rotisserie chicken for a quick shortcut and skip the cooking step.

Soak raw diced red onion in ice water for 5 minutes to mellow sharpness.

Substitute Greek yogurt for sour cream and light mayo for a lighter filling.

Try swapping cheddar for blue cheese and adding hot sauce for a buffalo twist.

Butter or mayonnaise on the bread’s outer sides helps create a crispy, golden crust.

Storage

Store any leftover filling in an airtight container in the fridge for up to 3 days or freeze for up to 1 month. Assemble sandwiches without grilling, wrap tightly, and refrigerate up to 6 hours before grilling. To freeze assembled sandwiches, wrap in plastic wrap and foil, thaw overnight in the fridge, then grill as usual. Avoid freezing grilled sandwiches as the bread can become soggy. Reheat gently in a skillet or oven to maintain crispness.

FAQs

Why is my filling too runny or soggy?

This usually happens if there’s too much mayo or sour cream, or if the vegetables release extra water. To fix, drain any liquid from the boiled carrots and cabbage before mixing. Start with less mayo and add more if needed. Chilling the filling in the fridge for 20–30 minutes can also help firm it up.

My cheese isn’t melting properly and the bread burns first, what can I do?

High heat is the common culprit. Cook the sandwiches over medium-low heat and cover the skillet during the last minute of cooking to trap steam and encourage even melting. Using pre-sliced cheese rather than blocks helps it melt faster and more evenly.