Imagine biting into a warm, crispy sandwich with creamy chicken salad and gooey melted cheese in every bite. This Chicken Salad Melt Sandwich is the ultimate comfort food, perfect for a cozy weekend brunch or a delicious addition to your next picnic spread!
If you're craving a perfectly grilled sandwich or a classic chicken salad, this chicken salad melt satisfies both in one bite. It's a comforting, satisfying meal with a crispy outside and a creamy, cheesy inside. With just 15 minutes and a few simple pantry ingredients, you can make this delicious sandwich in no time.
A few days ago, I made a delicious chicken noodle stir-fry for dinner, followed by chicken and shrimp fried rice last night. Today, I found myself with just one lonely chicken breast left in the fridge, and that’s when inspiration struck! These chicken salad melt sandwiches came together in no time, making the perfect quick and satisfying lunch.
Jump to:
- Why You’ll Love This Chicken Salad Melt Recipe
- What is a Chicken Salad Melt Sandwich?
- What to Serve with a Chicken Salad Melt
- Ingredients & Substitutions
- How to make the BEST Chicken Salad Sandwich recipe
- Variations
- Equipment
- Storage
- Top Tips for Making the Perfect Chicken Salad Melt
- FAQ
- Related
- Pairing
- Chicken Salad Melt Sandwich
Why You’ll Love This Chicken Salad Melt Recipe
- Quick & Easy – Ready in just 15 minutes with simple pantry ingredients.
- Perfect for Any Meal – Great for lunch, brunch, or a quick weeknight dinner.
- Crispy and Cheesy – Golden, buttery toasted bread with gooey melted cheese in every bite.
- Flavorful – The chicken salad is rich, creamy, and packed with texture from celery, bell peppers and onions.
What is a Chicken Salad Melt Sandwich?
A chicken salad melt is a warm, toasted sandwich made with creamy chicken salad and melted cheese. It’s similar to a tuna melt but uses shredded chicken mixed with mayonnaise, mustard, celery, onions, red bell pepper and seasonings. The mixture is spread onto bread, topped with cheese, and then grilled or toasted until the bread is golden brown and the cheese is melted.
What to Serve with a Chicken Salad Melt
- Potato Chips – I love serving these sandwiches with a side of crispy potato chips for the perfect crunchy contrast to the creamy, melty filling.
- French Fries or Sweet Potato Fries – Crispy, salty, and always a favorite! My sweet potato wedges and sweet potato cubes also pair beautifully with this recipe.
- Pickles – My husband enjoys these sandwiches with a side of tangy pickles, which add a refreshing bite that cuts through the richness.
- Coleslaw – Whether creamy or vinegar-based, coleslaw adds the perfect crunch and freshness to balance the sandwich.
- Roasted Vegetables – Roasted veggies make a delicious and wholesome side. I love serving this with roasted carrots and cauliflower or roasted asparagus and carrots for a flavorful pairing.
Ingredients & Substitutions
This chicken melt sandwich is the perfect blend of creamy, cheesy, and crispy textures, making it a go-to comfort meal. Whether you're craving a quick lunch or a satisfying dinner, this chicken melt recipe comes together in just 20 minuteswith simple ingredients. Below, you'll find everything you need to make this flavorful sandwich, that turns out perfectly golden and melty every time!
- Chicken Breast – Cooked and shredded chicken works best, but you can also use rotisserie chicken or any leftover chicken for your convenience.
- Mayonnaise – Adds creaminess; swap with Greek yogurt for a healthier option.
- Dijon Mustard – Enhances the flavor with a little tang; substitute with yellow mustard or honey mustard if preferred.
- Celery – Adds crunch to the salad.
- Bell pepper - The red bell pepper brings the mild sweetness and flavor to the salad.
- Red Onion – Brings a bit of sharpness; swap with green onions, shallots, or leave it out if you prefer a milder flavor.
- Lemon Juice – Brightens the flavors.
- Salt & Pepper – Season to taste.
- Bread slices – I have used Sourdough bread in this recipe but a whole wheat, rye, or even a croissant works well. For a low-carb option, try a lettuce wrap.
- Cheese – Pepper jack is a fantastic option. Cheddar, Swiss, provolone, or mozzarella also works beautifully.
- Butter – Helps create that crispy, golden crust when grilling. You can also substitute with olive oil, ghee, or vegan butter.
See recipe card for quantities.
How to make the BEST Chicken Salad Sandwich recipe
Creating a delicious melt sandwich is easy with this step-by-step guide! This chicken cheese sandwich is packed with creamy salad, spicy cheese, and crispy toasted bread, making it an irresistible meal. Follow these simple instructions to whip up the ultimate chicken melts, golden, cheesy, and full of flavor in every bite!
- In a large bowl combine the ingredients; shredded chicken, onions, celery, mayonnaise, Dijon mustard, bell pepper, salt and pepper.
- Mix well until well combined to make the creamy chicken salad.
- Fill the prepared chicken salad mixture in one side of the sour dough bread slice.
- Top the chicken salad mixture with pepper jack cheese slices.
- Spread the butter on top of the bread slice.
- Toast for 2-3 minutes per side, pressing lightly, until golden brown.
Once the sandwich is golden brown and the cheese has melted beautifully, remove it from the heat and let it rest for a minute. This helps the flavors settle and makes slicing easier. Using a sharp knife, carefully cut the chicken salad melt in half—either diagonally for a classic café-style look or straight down the middle for a hearty bite. Serve it warm while the cheese is still gooey, pairing it with a side of crispy chips, a fresh green salad, or a bowl of warm tomato soup for the ultimate comfort meal!
Variations
- Add sriracha, hot sauce, or red pepper flakes to the chicken salad for an extra kick.
- For a BBQ Chicken Melt, mix the chicken salad with BBQ sauce instead of mayo. As a BBQ chicken fan, my husband sometimes go with this method!
- Stir in some homemade basil pesto and use mozzarella or provolone for an Italian-inspired melt.
- Toss the chicken in buffalo sauce and mix with ranch or blue cheese dressing for a classic buffalo-flavored melt.
Equipment
- Mixing Bowl – For combining the chicken salad ingredients.
- Grill Pan or Skillet – To cook the sandwich until golden brown and crispy.
- Measuring Cups & Spoons – For accurate ingredient portions.
Storage
Storing the Chicken Salad:
Store the chicken salad mixture in an airtight container in the refrigerator for up to 3 days. If making ahead, store the chicken salad separately and assemble the sandwich just before cooking.
Storing Assembled Sandwiches:
- Refrigeration: If you have a non grilled sandwich assembled, wrap it tightly in plastic wrap or foil and refrigerate for up to 1 day.
- Freezing: It’s best to freeze only the chicken salad mixture, not the assembled sandwich, as the bread can become soggy.
Reheating Leftovers:
- Skillet: Reheat the sandwich over medium-low heat until crispy and warmed through.
- Air Fryer: Heat at 350°F (175°C) for 3-5 minutes for a crispy texture.
- Oven: Bake at 350°F (175°C) for 5-7 minutes until heated through.
Top Tips for Making the Perfect Chicken Salad Melt
- Use the Right Bread – Choose sturdy bread like sourdough, which I used in this recipe. Whole wheat or rye also work well since they can hold up to the creamy filling without getting soggy. If using softer bread, lightly toast it before assembling to prevent it from becoming too soft.
- Shred the Chicken Well – Finely shredded or diced chicken blends better with the mayo and seasonings, giving a smoother, more even texture. I used two forks to shred the chicken easily.
- Best Cheese– Cheddar, Swiss, provolone, or mozzarella melt beautifully. If you prefer a sharper taste, try smoked gouda or pepper jack like I did here.
- Golden Crust – Spread softened butter on the outside of the bread before grilling for an extra crispy, golden-brown crust.
- Press Lightly While Cooking – Use a spatula to gently press the sandwich while grilling. This helps the cheese melt evenly and gives that perfect crunch.
- Cook Over Medium-Low Heat – Cooking too fast can burn the bread before the cheese melts. Medium-low heat allows the sandwich to crisp up while the cheese becomes gooey.
- Let It Rest Before Slicing – Let the sandwich sit for a minute after removing it from the heat. This helps the cheese set slightly, making slicing cleaner.
- Make Ahead Tip – The chicken salad mixture can be prepped up to 3 days in advance and stored in the fridge, making it an easy meal option and I always do that!
FAQ
Yes Of Course! The chicken salad mixture can be stored in an airtight container in the refrigerator for up to 3 days. Assemble and grill the sandwich fresh for the best texture.
Absolutely! Just drain and shred it well before mixing. Freshly cooked or rotisserie chicken will have better texture and flavor, but canned chicken works too.
Yes you can! Assemble the sandwich and air fry at 350°F (175°C) for 5-6 minutes, flipping halfway, until crispy and melted.
Sourdough, whole wheat, rye, or ciabatta work well since they hold up to the creamy filling. If using soft bread, toast it first.
It’s best to freeze only the chicken salad mixture (without mayo) for up to 2 months. The sandwich itself doesn’t freeze well, as the bread can become soggy.
Swap Greek yogurt for mayo in the chicken salad, choose a low-carb bread option, and add sliced avocado for a boost of healthy fats!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this Chicken Melts recipe:
If you tried this Chicken Salad Melt Sandwich or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!
Chicken Salad Melt Sandwich
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Skillet or Grill pan
Ingredients
- 1 cup cooked and shredded chicken
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons red bell pepper chopped
- 2 tablespoon celery chopped
- 2 tablespoon red onion chopped
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 slices sourdough bread sourdough, whole wheat, or your choice
- 4 slices pepper jack cheese
- 2 tablespoons unsalted butter at room temperature
Instructions
- In a bowl, mix shredded chicken, mayonnaise, Dijon mustard, bell pepper, celery, red onion, lemon juice, salt, and pepper until well combined.
- Spread the chicken salad evenly onto one slice of bread.
- Place cheese slices on top of the chicken salad, then cover with the second slice of bread.
- Spread butter over the top of the bread.
- Heat a skillet over medium-low heat.
- Place the sandwich in the skillet and grill for 2-3 minutes per side, pressing lightly, until golden brown and the cheese is melted.
- Remove from heat, slice the chicken salad melt sandwich in half, and serve warm!
Notes
- Freshly shredded chicken or rotisserie chicken gives the best texture and flavor to the sandwich. If you are using canned chicken, drain well before mixing.
- If you like a lighter version, swap mayonnaise for Greek yogurt or mashed avocado.
- Pressing the sandwich gently with a spatula helps the cheese melt evenly and gives that perfect crispy crust.
- Store the chicken salad mixture in the refrigerator for up to 3 days, making it easy to prep ahead.
Abi Guna says
Delicious and so simple to make! This chicken melt sandwich turned out absolutely perfect every single time!