Why You’ll Love This Recipe

This sandwich combines the best of two worlds: the fresh, creamy taste of chicken salad and the indulgent melt of hot, bubbly cheese. It’s easy to prepare and can be made with leftover chicken or rotisserie chicken for a quick fix. Whether grilled like a panini or baked open-faced, this melt is packed with flavor, texture, and comfort. It’s endlessly customizable and great for meal prep or casual get-togethers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken salad:

Cooked chicken (shredded or chopped)
Mayonnaise
Dijon or yellow mustard (optional)
Celery (finely diced)
Red onion or scallions (optional)
Salt and pepper
Lemon juice

For the sandwich:

Bread (sourdough, rye, whole wheat, or sandwich rolls)
Cheese (cheddar, Swiss, provolone, or your choice)
Butter or olive oil (for grilling)

Directions

In a bowl, combine shredded chicken, mayonnaise, mustard (if using), celery, red onion, lemon juice, salt, and pepper. Mix until well coated and creamy.
Preheat a skillet or griddle over medium heat.
Butter one side of each slice of bread.
Place a slice of bread (buttered side down) on the skillet. Add a layer of chicken salad, top with cheese, and then cover with another slice of bread (buttered side up).
Grill the sandwich for 3–4 minutes per side, pressing gently, until the bread is golden and the cheese is melted.
Remove from skillet, let sit for 1 minute, then slice and serve warm.

Alternatively, for an open-faced version:

Preheat oven to 375°F (190°C).
Spread chicken salad onto bread slices, top with cheese, and place on a baking sheet.
Bake for 10–12 minutes or until the cheese is melted and bubbly.

Servings and timing

This recipe makes 2–3 sandwiches. Total time is about 20–25 minutes, including prep and cooking.

Variations

Spicy: Add chopped pickled jalapeños or a dash of hot sauce to the chicken salad.
Crunchy topping: Sprinkle with crushed chips or breadcrumbs before baking.
Greens: Add a layer of arugula or spinach inside the sandwich.
Fruit twist: Mix in dried cranberries or chopped apples for sweetness.
Avocado: Add mashed avocado or slices for extra creaminess.

Storage/Reheating

Store leftover chicken salad in an airtight container in the refrigerator for up to 3 days. Assembled, uncooked sandwiches can be stored wrapped in the fridge for 1 day. Reheat cooked melts in a skillet or toaster oven for the best texture—avoid microwaving to prevent soggy bread.

FAQs

Can I use canned chicken?

Yes, canned chicken works well for a quick and convenient option.

What type of cheese melts best for this sandwich?

Cheddar, Swiss, provolone, or mozzarella melt beautifully and pair well with chicken salad.

Is this sandwich served hot or cold?

This version is served hot with melted cheese, unlike traditional cold chicken salad sandwiches.

Can I make this sandwich ahead of time?

You can prepare the chicken salad in advance, but assemble and cook the sandwich fresh for best results.

What kind of bread is best?

Sturdy bread like sourdough, rye, or whole wheat holds up well to the filling and toasting.

Can I bake the sandwich instead of grilling?

Yes, bake open-faced or wrapped in foil at 375°F for 10–12 minutes.

Is this recipe gluten-free?

Use gluten-free bread and check that all other ingredients are gluten-free to make it suitable.

Can I add bacon?

Absolutely. Crispy bacon adds a smoky crunch that complements the chicken salad perfectly.

How can I make it healthier?

Use Greek yogurt instead of mayo, whole grain bread, and add vegetables like spinach or tomatoes.

What goes well with this sandwich?

Serve with a side salad, chips, soup, or fresh fruit for a complete meal.

Conclusion

The Chicken Salad Melt Sandwich is a warm, cheesy take on a classic favorite that’s both comforting and satisfying. With creamy filling and crispy bread, it’s an easy way to turn leftover chicken into a crave-worthy meal. Whether you’re making it for lunch, dinner, or meal prep, this sandwich is sure to hit the spot every time.

Chicken Salad Melt Sandwich

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The Chicken Salad Melt Sandwich is a comforting and satisfying twist on the classic chicken salad sandwich, featuring creamy chicken salad and melted cheese grilled between crisp, buttery bread slices.

Author: Laura
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 20–25 minutes
Yield: 2–3 sandwiches
Category: Sandwich
Method: Grilling
Cuisine: American
Diet: Halal

Instructions

In a bowl, mix together the chicken, mayonnaise, mustard (if using), celery, onion, lemon juice, salt, and pepper until well combined.
Preheat a skillet or griddle over medium heat.
Butter one side of each bread slice.
Place one slice of bread, buttered side down, on the skillet. Add a layer of chicken salad, then a slice of cheese, and top with another slice of bread, buttered side up.
Grill for 3–4 minutes per side, pressing lightly, until the bread is golden and the cheese is melted.
Remove, rest for 1 minute, slice, and serve warm.
Open-faced option: Preheat oven to 375°F (190°C). Spread chicken salad on bread slices, top with cheese, and bake for 10–12 minutes until melted and bubbly.

Notes

Use rotisserie or leftover chicken for quick prep.
Assemble sandwiches just before cooking for best results.
Swap mayo for Greek yogurt for a lighter option.
Add extras like bacon, avocado, or greens for variety.
Best reheated in a skillet or toaster oven to keep bread crispy.

Nutrition

Serving Size: 1 sandwich
Calories: 450
Sugar: 3g
Sodium: 700mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 24g
Cholesterol: 85mg