Apple, Cheddar & Chicken Melts Recipe
This Apple, Cheddar & Chicken Melts recipe combines savory shredded chicken and melted cheddar cheese with a crisp and tangy apple-Brussels sprouts slaw, all sandwiched between buttered sourdough bread and toasted to bubbling perfection. Perfect for a comforting lunch or casual dinner, these melts deliver a satisfying balance of flavors and textures with a hint of honey mustard to brighten the taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 sandwiches
- Category: Sandwiches
- Method: Baking
- Cuisine: American
Ingredients
Bread & Spread
- 8 (1/2-inch-thick) slices sourdough bread (from a 9-inch round boule)
- 4 tablespoons unsalted butter, softened
- 4 teaspoons honey mustard
Filling
- 2 1/2 cups shredded, cooked chicken
- 1 1/2 cups grated cheddar cheese
Slaw
- 1 small Gala apple, cored and cut into matchsticks
- 4 ounces Brussels sprouts (about 5), finely shredded with a knife or food processor attachment
- 1 tablespoon lemon juice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat Oven: Arrange an oven rack in the middle position and place a baking sheet on the rack. Preheat the oven to 450°F to ensure the bread crisps nicely and the cheese melts evenly.
- Prepare Bread: Evenly spread softened unsalted butter on one side of all eight slices of sourdough bread. On the opposite side of four slices, spread honey mustard; this will add a subtle tangy sweetness to the melts.
- Toast Bread Base: Carefully remove the hot baking sheet from the oven using oven mitts. Place all the bread slices on the sheet with the buttered sides down. Then, evenly distribute the shredded cooked chicken on the mustard-spread slices, and sprinkle grated cheddar cheese over the remaining four plain bread slices. Return the baking sheet to the oven.
- Bake Until Melty: Bake the bread and toppings for about 10 minutes or until the cheese is melted and bubbling, indicating the sandwiches are heated through and ready for assembly. While baking, prepare the slaw.
- Make Slaw: In a small bowl, combine the matchstick-cut Gala apple, finely shredded Brussels sprouts, and lemon juice. Season with kosher salt and freshly ground black pepper to taste, tossing well to ensure the slaw is bright and flavorful.
- Assemble Melts: Remove the baking sheet from the oven and transfer the chicken-topped bread slices to a cutting board. Spoon the apple and Brussels sprouts slaw evenly over the chicken pieces. Top with the cheese-covered bread slices, cheese side down, to close each sandwich.
- Serve: Cut each sandwich in half for easy eating and serve immediately while warm and gooey.
Notes
- Use freshly shredded chicken for best flavor and texture, leftover roasted or poached chicken works well.
- You can substitute honey mustard with Dijon mustard or a mix of mayonnaise and mustard if preferred.
- The Brussels sprouts can be replaced with finely shredded cabbage or kale as an alternative slaw base.
- For a crispier sandwich, consider toasting the bread slightly before applying the toppings.
- Adjust the lemon juice in the slaw based on the tartness of your apples to balance sweetness and acidity.
Find it online: https://deliciousyum.com/apple-cheddar-and-chicken-melts-recipe/
