Chicken Salad Melt (Printable Version)
# What You'll Need:
01 -
1/4 cup finely chopped celery.
02 -
1/4 cup Greek yogurt.
03 -
1/4 cup mayonnaise.
04 -
2 teaspoons Dijon mustard.
05 -
1/4 teaspoon salt.
06 -
1/4 teaspoon ground pepper.
07 -
8 slices whole-wheat bread.
08 -
2 teaspoons lemon zest.
09 -
1/4 cup thinly sliced red onion.
10 -
4 slices American cheese.
11 -
1 cup shredded rotisserie chicken.
12 -
2 tablespoons melted unsalted butter.
13 -
1 medium tomato, sliced.
# Preparation Steps:
01 -
Combine mayo, yogurt, mustard, lemon zest, celery, salt, and pepper. Stir in chicken and onion.
02 -
Coat one side of each bread slice with a little melted butter. Pile chicken salad onto the dry side of four slices. Add tomato and cheese before placing another slice on top, buttery side up.
03 -
Warm a skillet over medium heat. Cook sandwiches, covering them with a smaller lid to press, about 3-4 minutes on each side. Repeat until all are cooked, keeping finished ones toasty.
# Additional Tips:
01 -
Whip up the chicken salad beforehand.
02 -
Press down with a lid during cooking for cheesy goodness.
03 -
Using Greek yogurt keeps it lighter.
04 -
Perfect for leftover chicken.
05 -
Best enjoyed hot off the skillet.
06 -
Work in batches for crispy sandwiches.