Apple, Cheddar, & Chicken Melts Recipe
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.
- 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
