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Rotisserie Chicken Salad Melt

A Rotisserie Chicken Salad Melt is a creamy, cheesy sandwich made with chicken salad, tomato, and toasted whole-wheat bread.
It cooks quickly in a skillet until golden and crisp.
Perfect for an easy lunch or simple family meal.
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Prep Time 15 minutes
Course Lunch, Sandwich
Cuisine American

Ingredients
  

  • 1/4 cup whole-milk plain strained Greek-style yogurt
  • 1/4 cup mayonnaise
  • 1/4 cup finely chopped celery
  • 2 teaspoons grated lemon zest
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1 cup shredded rotisserie chicken
  • 1/4 cup thinly sliced red onion
  • 8 slices whole-wheat bread
  • 2 tablespoons unsalted butter melted
  • 1 medium tomato cored and cut into 8 slices
  • 4 slices American cheese

Instructions
 

  • In a medium bowl, stir together the Greek yogurt, mayonnaise, celery, lemon zest, Dijon mustard, black pepper, and salt until smooth and well combined.
  • Fold in the shredded chicken and sliced red onion until the mixture is evenly coated.
  • Brush one side of each bread slice with melted butter. Place the bread slices buttered-side down on a clean work surface.
  • Spread about 1/4 cup of the Rotisserie Chicken Salad Melt filling onto 4 bread slices.
  • Top each with 2 tomato slices and 1 slice of American cheese.
  • Cover with the remaining bread slices, placing them buttered-side up. Press gently to flatten slightly.
  • Heat a large cast-iron skillet over medium-low heat.
  • Place 2 sandwiches in the skillet and cover with a lid slightly smaller than the pan so it gently presses the sandwiches.
  • Cook for 3 to 4 minutes per side, or until the bread is golden brown and crisp and the cheese is melted.
  • Transfer to a plate and loosely cover with foil to keep warm. Wipe the skillet clean and repeat with the remaining sandwiches.
  • Slice in half and serve right away.

Notes

This sandwich works well with leftover chicken, making it a practical fridge-cleanout meal. You can serve it with soup, a simple green salad, roasted potatoes, or crunchy pickles. For a lighter variation, reduce the mayonnaise slightly and add more yogurt.