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–+ servings
Iram Mansoor

Cheesy Chicken Melt Sandwich

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Golden, crispy, and irresistibly cheesy, this comforting chicken melt sandwich combines juicy, seasoned shredded chicken with a creamy veggie-packed filling, layered between two types of melty cheese. Toasted to perfection and packed with flavor, it’s the ultimate lunch or indulgent snack that both kids and adults will crave.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 8 SANDWICHES
Ingredients Method Notes

Ingredients
 
 

For the Chicken:
  • 1 lb boneless, skinless chicken breasts
  • 1 tsp smoked paprika
  • 1 tsp black pepper
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • Salt to taste
  • 2 tbsp oil (plus more for cooking)
For the Filling:
  • 1/2 smallred onion, finely diced
  • 1/2 cup carrots boiled and finely cubed
  • 1/3 cup green cabbage, finely chopped
  • 1/2 cup green onions, thinly sliced
  • 1 tbsp fresh parsley, chopped
  • 3/4 cup mayonnaise
  • 1/3` cup sour cream
  • 1 tbsp Dijon mustard
  • 1 tbsp garlic powder
  • 1 tsp black pepper
  • 1 tsp smoked paprika
For Assembly:
  • 20-25 slices white sandwich bread
  • 10 slices cheddar cheese
  • 10 slices provolone cheese
  • Butter or oil, for toasting

Method
 

Prepare the Chicken:
  1. In a bowl, combine the chicken breasts with smoked paprika, black pepper, garlic powder, onion powder, and salt.
  2. Drizzle with oil and toss until evenly coated.
Cook the Chicken:
  1. Heat a skillet over medium heat and add a splash of oil.
  2. Cook the chicken for 12–15 minutes, flipping occasionally, until golden and fully cooked through.
  3. Remove from heat, let cool slightly, then shred using two forks.
Prepare the Filling:
  1. In a large bowl, combine the shredded chicken with diced red onion, cooked carrots, chopped cabbage, green onions, parsley, mayonnaise, sour cream, Dijon mustard, garlic powder, black pepper, smoked paprika, and salt.
  2. Mix well until thoroughly combined.
Assemble the Sandwiches:
  1. Lay out slices of bread. On one slice, spread a generous amount of the chicken mixture.
  2. Top with a slice of cheddar cheese, followed by another layer of chicken filling, and a slice of provolone cheese.
  3. Place a second slice of bread on top to complete the sandwich.
Toast the Sandwiches:
  1. Heat a nonstick skillet or griddle over medium-low heat. Lightly butter the outside of each sandwich.
  2. Toast each sandwich for 3–4 minutes per side, pressing slightly with a spatula, until golden brown and the cheese is fully melted.
Serve:
  1. Serve hot with crispy fries, a pickle, or your favorite dipping sauce. Enjoy immediately!

Notes

  • You can use rotisserie chicken as a shortcut—just season it slightly before mixing with the filling.
  • This recipe works well with whole wheat, sourdough, or brioche bread if preferred.
  • For added heat, stir in a dash of hot sauce or a few chili flakes to the filling mixture.
  • Sandwiches can be assembled ahead of time and toasted just before serving for convenience.

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