Recipe courtesy of Elena Besser
Recipe courtesy of Elena Besser
Watch how to make this recipe.
Open-Faced Chicken Salad Melt
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- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 335
- Total Fat
- 23 g
- Saturated Fat
- 6 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 16 g
- Cholesterol
- 62 mg
- Sodium
- 300 mg
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 335
- Total Fat
- 23 g
- Saturated Fat
- 6 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 16 g
- Cholesterol
- 62 mg
- Sodium
- 300 mg
Ingredients
Directions
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42m
Easy
CLASS
- Add the vinegar, sugar, 2 teaspoons of kosher salt and 1 cup water to a small saucepan and cook over medium-high heat until the liquid simmers and the sugar dissolves, about 5 minutes.
- Put the thinly sliced red onion in a medium bowl, add the pickling liquid and set aside.
- Shred the white and dark meat of the rotisserie chicken using two forks.
- Put the shredded chicken in a food processor and pulse until ground.
- Combine the mayonnaise, garlic powder and onion powder in a large bowl. Squeeze the juice from the 1/2 lemon into the mixture and season with salt and pepper.
- Stir in the ground chicken and diced celery. Trust your taste buds and add more spices, salt, pepper or lemon juice, if needed.
- Preheat the broiler.
- Halve the ciabatta rolls with a serrated knife and put them on a baking sheet. Brush both sides of the bread with the olive oil and cook until golden brown, 3 to 5 minutes.
- Remove the ciabatta rolls from the broiler.
- Evenly divide the chicken salad between the rolls. Top with the grated Cheddar cheese and bake until the cheese melts, 1 to 2 minutes.
- Top the sandwiches with the pickled onions and serve.
- Enjoy.
