Introduction

These Apple, Cheddar, & Chicken Melts are a delightful combination of savory and sweet. Crispy sourdough bread sandwiches tender chicken and melted cheddar cheese, topped with a fresh apple and Brussels sprouts slaw that adds a crisp, tangy crunch. Perfect for a satisfying lunch or light dinner.

The image shows a sandwich cut in half and stacked, placed on a wooden board. The sandwich has three layers: the top and bottom layers are toasted golden brown bread slices with a slightly crisp texture; the middle layer includes shredded white turkey meat mixed with thin strips of green lettuce and thin red slices of apple. The sandwich filling looks moist and fresh. Around the sandwich, there are light golden potato chips scattered loosely. In the background, a white marbled surface replaces the original background, and there is a glass filled with a light brown drink as well as a small wedge of red apple with white flesh beside the sandwich. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 (1/2-inch-thick) slices sourdough bread (from a 9-inch round boule)
4 tablespoons unsalted butter, softened
4 teaspoons honey mustard
2 1/2 cups shredded, cooked chicken
1 1/2 cups grated cheddar cheese
1 small Gala apple, cored and cut into matchsticks
4 ounces Brussels sprouts (about 5), finely shredded with a knife or food processor attachment
1 tablespoon lemon juice
Kosher salt
Freshly ground black pepper

Instructions

Step 1: Arrange a rack in the middle of the oven, place a baking sheet on the rack, and preheat the oven to 450°F (230°C).
Step 2: Spread the softened butter evenly on one side of each of the 8 bread slices. Spread honey mustard on the opposite side of 4 of the slices.
Step 3: Carefully remove the hot baking sheet from the oven using oven mitts. Place all the bread slices, butter-side down, on the baking sheet. Evenly distribute the shredded chicken over the slices with honey mustard, then evenly distribute the grated cheddar cheese on the remaining 4 slices.
Step 4: Return the baking sheet to the oven and bake until the cheese melts and bubbles, about 10 minutes. While the bread bakes, prepare the slaw.
Step 5: In a small bowl, combine the apple matchsticks, shredded Brussels sprouts, and lemon juice. Season with kosher salt and freshly ground black pepper to taste.
Step 6: Remove the baking sheet from the oven. Transfer the bread slices topped with chicken to a cutting board. Evenly spread the apple and Brussels sprouts slaw over the chicken. Top each with a cheese-covered bread slice, cheese-side down, to close the sandwiches.
Step 7: Cut each sandwich in half and serve immediately.

Tips & Variations

Make the apple and Brussels sprouts slaw a day ahead to let the flavors meld; store it in an airtight container in the refrigerator.
Substitute Granny Smith apples for a tarter slaw or use smoked cheddar for a deeper flavor.
For extra crunch, toast the sandwiches under a broiler for 1-2 minutes after assembling.

Storage

Store leftover sandwiches wrapped tightly in the refrigerator for up to 2 days. Reheat in a skillet or oven until warmed through to revive the melted cheese and crisp bread. The slaw can be stored separately in an airtight container for up to 1 day.

How to Serve

A sandwich cut in half and stacked on a rustic wooden board with a dark purple cloth underneath, sitting on a white marbled surface. The sandwich has three layers: the top and bottom are thick slices of toasted bread with a golden brown crust and a soft interior. The middle layers show shredded white meat, possibly chicken or turkey, mixed with finely sliced green lettuce and thin red apple slices, all held together by melted light yellow cheese. Around the sandwich, there are several light golden potato chips scattered. In the background, there is a glass of amber-colored liquid and a quartered red apple piece. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread?

Yes, any sturdy bread like ciabatta or multigrain will work well, but sourdough adds a nice tang and holds up to the filling.

What can I use instead of Brussels sprouts?

You can substitute shredded cabbage or kale for a similar texture and flavor in the slaw.

Apple, Cheddar, & Chicken Melts Recipe

Print Recipe

★★★★★

4.6 from 92 reviews

These Apple, Cheddar, & Chicken Melts are a delightful twist on classic melts, combining the savory flavors of shredded cooked chicken and melted cheddar cheese with the sweet crunch of fresh Gala apples and tangy Brussels sprout slaw. Toasted sourdough bread gives a crispy base, while honey mustard adds a subtle zing. Perfect for a cozy lunch or dinner, these melts bring a harmonious balance of textures and tastes that will satisfy your cravings.

Author: Maya
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 sandwiches (8 halves) 1x
Category: Lunch
Method: Baking
Cuisine: American
Diet: Low Lactose

Ingredients

Scale

Bread & Spreads

8 (1/2-inch-thick) slices sourdough bread (from a 9-inch round boule)
4 tablespoons unsalted butter, softened
4 teaspoons honey mustard

Filling

2 1/2 cups shredded, cooked chicken
1 1/2 cups grated cheddar cheese

Slaw

1 small Gala apple, cored and cut into matchsticks
4 ounces Brussels sprouts (about 5), finely shredded with a knife or food processor attachment
1 tablespoon lemon juice
Kosher salt, to taste
Freshly ground black pepper, to taste

Instructions

Preheat Oven: Arrange a rack in the middle of the oven and place a baking sheet on the rack. Heat the oven to 450°F (232°C) to get the baking sheet hot and ready for toasting.
Prepare Bread: Spread the softened butter evenly on one side of each of the 8 slices of sourdough bread. Then spread honey mustard on the unbuttered side of 4 of the bread slices. This layering ensures flavor balance and proper assembly of the melts.
Toast Bread with Chicken and Cheese: Carefully remove the hot baking sheet from the oven using oven mitts. Place all 8 slices of bread on it, butter-side down. Evenly divide the shredded chicken onto the 4 slices with honey mustard, then distribute the grated cheddar cheese on the remaining 4 slices (without mustard), which will go on top to create the melt. Return the baking sheet to the oven and bake for about 10 minutes or until the cheese is melted and bubbly.
Make Apple and Brussels Sprout Slaw: While the melts bake, combine the apple matchsticks, finely shredded Brussels sprouts, and lemon juice in a small bowl. Season the slaw with kosher salt and freshly ground black pepper to taste, then toss gently to combine. This adds freshness and a tangy crunch to the melts.
Assemble Melts: Remove the baking sheet from the oven. Transfer the 4 chicken-topped bread slices to a cutting board. Evenly spread the apple and Brussels sprout slaw over the chicken layers. Top each with the cheese-covered bread slices, cheese-side down, to form sandwiches. Cut each sandwich in half before serving to showcase the delicious filling and ensure easy eating.

Notes

The apple and Brussels sprout slaw can be made up to one day ahead and stored in an airtight container in the refrigerator to save time on the day of serving.
Use freshly cooked or rotisserie chicken for convenience and optimal flavor.
Feel free to substitute the Gala apple with another sweet and crisp apple variety like Fuji or Honeycrisp.
For a spicier kick, add a pinch of cayenne pepper to the slaw or honey mustard spread.

Keywords: chicken melt, cheddar cheese melt, apple slaw sandwich, sourdough melts, honey mustard chicken sandwich, toasted melts, easy lunch recipe