Chicken Melt
Chicken Melt
Ingredients
For the Chicken
- 1 1/2 pounds chicken breasts, thinly sliced
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon Cajun spices
- 1/4 teaspoon black pepper, freshly ground, plus more as needed
- 2 tablespoons oil, for cooking
For the Filling
- 1/4 cup red onion, finely diced
- 1/4 cup pickles, finely diced
- 1/4 cup green bell pepper, finely diced
- 1/4 cup yellow bell pepper, finely diced
- 1/4 cup red bell pepper, finely diced
- 1/2 cup white cabbage, thinly shredded
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons buffalo sauce
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1/2 teaspoon chicken seasoning mix, reserved from chicken seasoning or made extra
For Assembly
- 12 slices toast bread
- 8 cheese slices, such as cheddar or provolone
- 2 tablespoons mayonnaise, for the third slice of bread
- 2 tablespoons butter, for toasting
Instructions
- 1
Thinly slice the chicken breasts. In a small bowl, combine salt, garlic powder, onion powder, chili powder, paprika, and Cajun spices. Mix well. Evenly sprinkle the spice mixture over both sides of the thinly sliced chicken breasts. Grind black pepper over the seasoned chicken.
⏱️ 10 min
- 2
Heat oil in a large skillet or pan over medium-high heat. Place the seasoned chicken breasts in the hot pan. Cook for 5 minutes, then flip to the other side. Continue cooking for a total of approximately 15 minutes, or until the chicken is fully cooked through and has developed a nice golden-brown crust on both sides. Once cooked, remove the chicken from the pan and let it cool slightly. Cut the cooked chicken breasts into small, bite-sized pieces.
⏱️ 15 min
- 3
While the chicken cools, prepare the filling. In a large mixing bowl, combine the finely diced red onion, pickles, green bell pepper, yellow bell pepper, red bell pepper, and thinly shredded white cabbage.
⏱️ 5 min
- 4
Add the cooled, chopped chicken to the vegetable mixture. Stir in the sour cream, mayonnaise, and buffalo sauce. Add the reserved chicken seasoning mix (or an extra 1/2 teaspoon of the spice blend). Season with additional salt and black pepper to taste, if desired. Mix everything thoroughly until well combined.
⏱️ 5 min
- 5
To assemble each sandwich, take three slices of toast bread. Spread a thin layer of mayonnaise on one side of the third slice of bread (this will be the middle slice).
⏱️ 2 min
- 6
Place one slice of bread on a clean surface. Layer with a generous amount of the chicken filling. Top the filling with two slices of cheese. Place the mayonnaise-spread side of the second bread slice (the middle slice) onto the cheese.
⏱️ 2 min
- 7
Add another layer of chicken filling onto the middle bread slice. Top with two more slices of cheese. Finally, place the third slice of bread on top to complete the sandwich.
⏱️ 2 min
- 8
Melt 1 tablespoon of butter in a large skillet or on a griddle over medium heat. Carefully transfer two assembled sandwiches to the hot skillet. Toast for 3-4 minutes per side, or until the bread is golden brown and crispy, and the cheese is melted and gooey. Repeat with remaining sandwiches, adding more butter as needed.
⏱️ 12 min
- 9
Remove the toasted chicken melts from the skillet, slice in half, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Melt
For the Chicken
- 1 1/2 pounds chicken breasts, thinly sliced
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon Cajun spices
- 1/4 teaspoon black pepper, freshly ground, plus more as needed
- 2 tablespoons oil, for cooking
For the Filling
- 1/4 cup red onion, finely diced
- 1/4 cup pickles, finely diced
- 1/4 cup green bell pepper, finely diced
- 1/4 cup yellow bell pepper, finely diced
- 1/4 cup red bell pepper, finely diced
- 1/2 cup white cabbage, thinly shredded
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons buffalo sauce
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1/2 teaspoon chicken seasoning mix, reserved from chicken seasoning or made extra
For Assembly
- 12 slices toast bread
- 8 cheese slices, such as cheddar or provolone
- 2 tablespoons mayonnaise, for the third slice of bread
- 2 tablespoons butter, for toasting
Instructions
- 1
Thinly slice the chicken breasts. In a small bowl, combine salt, garlic powder, onion powder, chili powder, paprika, and Cajun spices. Mix well. Evenly sprinkle the spice mixture over both sides of the thinly sliced chicken breasts. Grind black pepper over the seasoned chicken.
⏱️ 10 min - 2
Heat oil in a large skillet or pan over medium-high heat. Place the seasoned chicken breasts in the hot pan. Cook for 5 minutes, then flip to the other side. Continue cooking for a total of approximately 15 minutes, or until the chicken is fully cooked through and has developed a nice golden-brown crust on both sides. Once cooked, remove the chicken from the pan and let it cool slightly. Cut the cooked chicken breasts into small, bite-sized pieces.
⏱️ 15 min - 3
While the chicken cools, prepare the filling. In a large mixing bowl, combine the finely diced red onion, pickles, green bell pepper, yellow bell pepper, red bell pepper, and thinly shredded white cabbage.
⏱️ 5 min - 4
Add the cooled, chopped chicken to the vegetable mixture. Stir in the sour cream, mayonnaise, and buffalo sauce. Add the reserved chicken seasoning mix (or an extra 1/2 teaspoon of the spice blend). Season with additional salt and black pepper to taste, if desired. Mix everything thoroughly until well combined.
⏱️ 5 min - 5
To assemble each sandwich, take three slices of toast bread. Spread a thin layer of mayonnaise on one side of the third slice of bread (this will be the middle slice).
⏱️ 2 min - 6
Place one slice of bread on a clean surface. Layer with a generous amount of the chicken filling. Top the filling with two slices of cheese. Place the mayonnaise-spread side of the second bread slice (the middle slice) onto the cheese.
⏱️ 2 min - 7
Add another layer of chicken filling onto the middle bread slice. Top with two more slices of cheese. Finally, place the third slice of bread on top to complete the sandwich.
⏱️ 2 min - 8
Melt 1 tablespoon of butter in a large skillet or on a griddle over medium heat. Carefully transfer two assembled sandwiches to the hot skillet. Toast for 3-4 minutes per side, or until the bread is golden brown and crispy, and the cheese is melted and gooey. Repeat with remaining sandwiches, adding more butter as needed.
⏱️ 12 min - 9
Remove the toasted chicken melts from the skillet, slice in half, and serve immediately.
⏱️ 1 min