Classic Chicken Melt

4 chicken melt halves stacked on each other on wooden board

Print Recipe

Here I'll show you the most irresistible way to whip up a chicken melt!

Prep Time20

Cook Time5

Total Time25

Course: Lunch

Cuisine: Western

Servings: sandwiches

Author: Chris Collins

Cost: £4 / $5

Equipment

Medium Sized Mixing Bowl
Sharp Knife & Chopping Board
Large Pan & Spatula/Turner

Ingredients

Filling

150g / 5.3oz Cooked Chicken, finely diced (see notes)
3 slices of Streaky Bacon, cooked, cooled & finely diced (raw weight = 60g/2oz)
60g / 1/4 cup full-fat Mayo
1 tsp Dijon Mustard
2 tbsp finely diced Jarred Jalapeños (+ 2 tsp of the brine - see notes)
2 tbsp finely diced Fresh Chives
1 thin rib of Celery, very finely diced (see notes)
Salt & Black Pepper, to taste

Sandwich

4 large slices of Bread (see notes)
2 slices of Swiss Cheese (or enough to fit the bread)
2 slices of Smoked Cheddar (or enough to fit the bread)
Butter, as needed

Instructions

Add all of the filling ingredients to a medium-sized mixing bowl and give it all a good mix until well-combined. Check for seasoning and adjust with salt and pepper.
Lay two slices of bread on a clean surface/chopping board and add the Swiss cheese. Spread over the filling then top with the smoked cheddar. Finish with a second slice of bread and spread with butter.
Place the sandwiches butter-side-down in a large pan and then spread butter over the top. Turn the heat to medium and cook both sides until golden and crisp with the cheese melted in the centre.
Slice in half and enjoy!

Video

Notes

a) Chicken - I like to slice the chicken nice and small, just so the filling is all homogeneous and you get a bite of everything at once.

b) Celery - I like to dice/mince the celery particularly finely. It's important to be there for the texture, but if it's too large I personally find it distracting.

c) Spice/Jalapeños - This sandwich does have a nice kick of spice from the Jalapeños. If you don't like spice I recommend subbing gherkins/pickles + 2 tsp of the brine.

d) Bread - Something sturdy like Sourdough works nicely. I actually used a crusty bloomer to film, and that worked nicely.

e) Cheese - I highly recommend a combo of Swiss and Smoked Cheddar, but do branch out and use whatever cheese you fancy after trying that if you want. I find one slice of Swiss usually fits, alongside 1 1/2 slices of smoked cheddar (typically smaller than the slices of Swiss). Just use your best judgment and measure with love.

f) Calories - Per sandwich assuming 1 tbsp butter each.

Nutrition