Chicken Cheddar Melt
A simple toasted chicken melt with rotisserie chicken, cheddar cheese, tomato, red onion, and mayonnaise on sourdough bread. It is crisp on the outside, warm and cheesy inside, and easy enough for a quick meal.
- cheddar
- chicken
- easy
- meat
- melt
- quick meal
- sandwich
Shopping options
Check ingredients to include themPackage used · most used first
sourdough bread · 8 Count
ACE Bakery® Sourdough Bistro Sliced Bread, 21 Oz, 12 Slices
67%
Details
cheddar cheese, sliced · 8 Ounce
Kroger® Medium Cheddar Sliced Cheese
67%
Details
rotisserie chicken, skin removed and meat shredded · 2 Cup
Simple Truth® Cold Deli Fresh Whole Rotisserie Chicken
57%
Details
unsalted butter, softened · 3 Tablespoon
Kroger® Unsalted Butter Sticks
9%
Details
red onion, thinly sliced · 0.25 Cup
Jumbo Red Onions
9%
Details
tomato, sliced · 1 Count
Fresh Red Tomato
8%
Details
mayonnaise · 0.25 Cup
Kroger® Real Mayo
Sale
7%
Details
black pepper · 0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Details
salt · 0.13 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- rotisserie chicken-2 cups
- sourdough bread-8 slices
- cheddar cheese-8 oz
- tomato-1 medium
- red onion-1/4 cup
- mayonnaise-1/4 cup
- unsalted butter-3 tablespoons
- black pepper-1/4 teaspoon
- salt-1/8 teaspoon
Shred the rotisserie chicken, slice the tomato, and thinly slice the red onion if not already prepared; pat the tomato slices dry with a paper towel.
Keep fingers tucked while slicing the tomato and onion with the chef's knife.
Spread mayonnaise on one side of each sourdough slice, then layer 4 slices with cheddar cheese, shredded chicken, tomato, red onion, salt, and black pepper.
Keep the cooked chicken refrigerated until assembly, then proceed promptly.
Top with the remaining bread slices, mayonnaise side down, then spread softened butter over the outside of the sandwiches for even browning.
Heat a large skillet over medium-low heat, add the sandwiches in batches if needed, and cook for 3 to 4 minutes until the bottoms are golden brown.
Use caution around the hot skillet to avoid burns.
Finish toasting until the chicken filling reaches 165°F (74°C) throughout and cheddar melts. After flipping, start checking after 3–4 minutes. Insert an instant-read thermometer from the side into the filling; lower heat and continue if bread browns before the center heats.
Flip slowly with the spatula so the hot filling does not shift or spill.
Transfer to a cutting board, let rest for 1 minute, then slice and serve warm.
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