Description

The Cheesy Chicken Melt Sandwich is a comforting, flavorful sandwich featuring shredded seasoned chicken blended with fresh veggies and herbs, bound in a creamy mayo and sour cream mixture, layered with sharp cheddar and stretchy provolone cheese, all grilled between buttery, crispy white bread slices for an irresistibly gooey and crunchy experience. Perfect for quick weeknight meals, picnics, or whenever you crave cozy, cheesy goodness.

Ingredients

Scale

Chicken and Protein

1 lb boneless chicken breast (or rotisserie chicken, shredded)

Vegetables and Herbs

½ red onion, diced
½ cup boiled carrots, diced
⅓ cup cabbage, diced
⅓ cup green onions, sliced
1 tbsp fresh parsley, chopped

Condiments and Spices

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

Cheese

10 slices cheddar cheese
10 slices provolone cheese

Breads and Fats

20 slices white sandwich bread
Butter or oil for grilling (about 2 tbsp or as needed)

Instructions

Cook Chicken: Pat chicken breasts dry. Rub all over with salt, smoked paprika, black pepper, garlic powder, and onion powder. Heat 2 tbsp oil in a skillet over medium-high heat until shimmering. Add chicken and sear undisturbed for 5-7 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken from skillet, tent with foil, and let rest for 5-10 minutes. Shred using two forks or dice finely.
Mix Filling: In a large bowl, combine shredded chicken, diced red onion, boiled and diced carrots, diced cabbage, sliced green onions, and chopped parsley. In a smaller bowl, whisk together mayonnaise, sour cream, Dijon mustard, garlic powder, black pepper, smoked paprika, and a pinch of salt until smooth. Pour the creamy dressing over the chicken and veggies. Fold gently but thoroughly to coat everything evenly. Taste and adjust seasoning if needed.
Assemble Sandwiches: Lay out the bread slices. Spread a generous, even layer of the chicken filling onto one slice, covering edge to edge. Top the filling with one slice of cheddar and one slice of provolone cheese. Place another slice of bread on top. Lightly butter the outer sides of the sandwich for extra crispness and golden color.
Grill to Golden, Cheesy Glory: Heat a clean skillet, griddle, or panini press over medium-low heat. Place sandwiches onto the skillet and cook for about 3-4 minutes per side. Press gently with a spatula to aid browning and melting. Flip when the bread is golden and check the cheese is melted and oozing. Cover the skillet with a lid for the last minute of cooking if cheese needs extra melting without burning the bread. Total grilling time per sandwich should be about 6-8 minutes.
Serve: Slice sandwiches diagonally to reveal the melty cheese layers. Serve immediately with crispy potato chips or sweet potato fries, a tangy side salad, and dill pickle spears for a balanced meal.

Notes

If filling is too runny or soggy, drain any excess liquid from veggies and chill the filling for 20-30 minutes before assembling.
If cheese is not melting properly or bread burns, reduce heat to medium-low and cover skillet during last few minutes of grilling to trap steam and melt cheese evenly.
You can prepare the filling up to 2 days ahead; store airtight in the fridge.
Assemble sandwiches without grilling and wrap tightly for refrigeration up to 6 hours before grilling.
Freeze ungrilled, assembled sandwiches wrapped in plastic and foil for up to 1 month; thaw overnight in the fridge before grilling.
For extra flavor, buttering the bread or using mayonnaise instead of butter on the outside helps achieve a deep golden crust.

Prep Time: 15 mins
Cook Time: 15 mins
Category: Sandwich
Method: Frying
Cuisine: American

Keywords: Cheesy Chicken Melt, Grilled Chicken Sandwich, Comfort Food, Melty Cheese Sandwich, Weeknight Dinner, Easy Sandwich Recipe