Sunday, February 9, 2020

RECIPE: Chicken Salad Melt

It's been really cold lately, so I planned a comfort food dinner tonight: roasted tomato soup that I had canned last summer, and chicken salad melts - you know, like tuna melts but with chicken salad instead, because tuna is now an endangered species, and I'm pretty sure fish is no longer a 'healthy' option, either for us or for our oceans.

I used Chicken Salad with Pear and Rosemary this time, but Curried Chicken Salad would also work.

The recipe is written for one, so you can scale up and make as many as you need.  We prefer a high ratio of salad and cheese to bread so the recipe is written that way. 

Chicken Salad Melt
Makes 1

  • 1 slice of bread
  • 1/2 cup chicken salad
  • enough sliced melting cheese to cover the bread.  I used cheddar, Montasio would be another option

Preheat a small oven to 350F.  I make these in our toaster oven so I don't heat up the kitchen for a few small sandwiches.

Spread the chicken salad on the bread and cover it with cheese.   I don't use nonstick cookware so I slipped a Silpat mat underneath to facilitate cleanup. 



Bake for 10-15 minutes until the cheese melts.  If you'd like it brown on top, run it under the broiler for a minute or two.

Serve immediately, with a bowl of soup!










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