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Chicken Melts

Cheesy, savory chicken melts made on sliced French bread for a quick crowd-pleasing sandwich.
Prep Time20 minutes
Cook Time8 minutes
Total Time28 minutes
Servings: 10 servings

Ingredients

  • 2 cups cooked chicken (such as rotisserie), diced
  • 1/2 cup shallot, finely diced about 1–2 medium
  • 3/4 cup celery, finely diced about 2 large stalks
  • 1 cup carrots, shredded about 2 medium carrots
  • 2 cups sharp cheddar cheese, freshly shredded divided (use about 1 cup in mixture and remaining for topping)
  • 1/2 cup sour cream light sour cream is fine
  • 1/2 cup mayonnaise preferably Hellmann's/Best Foods
  • 1 teaspoon Cajun seasoning see note about salt and spice level
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/8 teaspoon black pepper
  • 1 loaf French bread you'll use about half the loaf, sliced 1–1½ inches thick

Instructions

  • Preheat the oven to 350°F (175°C). Line a large sheet pan with parchment paper and set aside.
  • Dice the cooked chicken into bite-sized pieces. Finely dice the shallot and celery. Shred the carrots using the large holes of a grater. Shred the cheddar if not pre-shredded.
  • In a large bowl, combine the diced chicken, shallot, celery, shredded carrots, and 1 cup of the shredded cheddar.
  • In a separate medium bowl, whisk together the sour cream, mayonnaise, Cajun seasoning, garlic powder, paprika, and black pepper until smooth.
  • Pour the dressing over the chicken mixture and gently stir until evenly combined. Taste and adjust seasoning, adding more Cajun seasoning if desired.
  • Slice the French bread into thick slices about 1 to 1½ inches thick and arrange them on the prepared sheet pan.
  • Spoon about 1/3 cup of the chicken mixture onto each bread slice and spread into an even layer with the back of a fork.
  • Top each melt with about 1½ tablespoons of the remaining shredded cheddar so the leftover 1 cup is used for toppings.
  • Bake in the preheated oven for 8–10 minutes, or until the cheese is melted and slightly bubbly. Remove from the oven.
  • Garnish as desired with fresh herbs, thinly sliced Roma tomatoes, or a drizzle of hot sauce, then serve immediately.

Equipment

  • large sheet pan (15" x 21")
  • Parchment Paper
  • Large Mixing Bowl
  • Medium Bowl
  • Box grater
  • Cheese grater
  • Measuring Cups and Spoons
  • spatula or fork

Notes

  • Add Cajun seasoning gradually and taste as you go.
  • Cajun blends vary in saltiness; adjust other salt accordingly.
  • Suggested toppings: thinly sliced Roma tomatoes, sliced green onions, or chopped cilantro.
  • Use rotisserie chicken for quick prep.
  • Serve melts immediately for best texture.