Warm Chicken & Veggie Melts
Warm Chicken & Veggie Melts
Ingredients
For the Chicken & Veggie Filling
- 2 cups cooked chicken, shredded or diced
- 1 1/2 cups cooked rice
- 1 cup broccoli florets, steamed and chopped
- 1/2 cup carrots, shredded
- 1/4 cup red onion, finely diced
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly
- 8 slices sandwich bread, sturdy
- 4 slices provolone cheese
- 4 slices cheddar cheese
- 2 tablespoons butter, softened, as needed
Instructions
- 1
Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
In a large mixing bowl, combine the shredded or diced cooked chicken, cooked rice, chopped steamed broccoli, shredded carrots, and diced red onion.
⏱️ 5 min
- 3
Add the mayonnaise, Dijon mustard, garlic powder, dried dill, salt, and black pepper to the chicken and vegetable mixture. Mix thoroughly until all ingredients are well combined and coated.
⏱️ 5 min
- 4
Lay out 4 slices of sandwich bread on the prepared baking sheet. Top each slice with a slice of provolone cheese, then evenly distribute the chicken and veggie filling over the cheese.
⏱️ 5 min
- 5
Place a slice of cheddar cheese over the filling on each sandwich. Top with the remaining 4 slices of sandwich bread.
⏱️ 3 min
- 6
Lightly butter the tops of each sandwich. Carefully flip the sandwiches and butter the other side. This helps achieve a golden-brown crust.
⏱️ 2 min
- 7
Bake in the preheated oven for 10-15 minutes, or until the bread is golden brown and the cheese is melted and bubbly. If desired, you can broil for the last 1-2 minutes for extra crispiness, watching carefully to prevent burning.
⏱️ 15 min•🌡️ 375
- 8
Remove from the oven, let cool for a few minutes, then slice diagonally and serve warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Warm Chicken & Veggie Melts
Ingredients
For the Chicken & Veggie Filling
- 2 cups cooked chicken, shredded or diced
- 1 1/2 cups cooked rice
- 1 cup broccoli florets, steamed and chopped
- 1/2 cup carrots, shredded
- 1/4 cup red onion, finely diced
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly
- 8 slices sandwich bread, sturdy
- 4 slices provolone cheese
- 4 slices cheddar cheese
- 2 tablespoons butter, softened, as needed
Instructions
- 1
Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
In a large mixing bowl, combine the shredded or diced cooked chicken, cooked rice, chopped steamed broccoli, shredded carrots, and diced red onion.
⏱️ 5 min - 3
Add the mayonnaise, Dijon mustard, garlic powder, dried dill, salt, and black pepper to the chicken and vegetable mixture. Mix thoroughly until all ingredients are well combined and coated.
⏱️ 5 min - 4
Lay out 4 slices of sandwich bread on the prepared baking sheet. Top each slice with a slice of provolone cheese, then evenly distribute the chicken and veggie filling over the cheese.
⏱️ 5 min - 5
Place a slice of cheddar cheese over the filling on each sandwich. Top with the remaining 4 slices of sandwich bread.
⏱️ 3 min - 6
Lightly butter the tops of each sandwich. Carefully flip the sandwiches and butter the other side. This helps achieve a golden-brown crust.
⏱️ 2 min - 7
Bake in the preheated oven for 10-15 minutes, or until the bread is golden brown and the cheese is melted and bubbly. If desired, you can broil for the last 1-2 minutes for extra crispiness, watching carefully to prevent burning.
⏱️ 15 min•🌡️ 375 - 8
Remove from the oven, let cool for a few minutes, then slice diagonally and serve warm.
⏱️ 5 min