Chicken Melt Sandwich
Equipment
Ingredients
Chicken Seasoning
chicken breast (raw)
1 piece
salt
1 tsp
black pepper
0.5 tsp
garlic powder
0.5 tsp
paprika powder
0.5 tsp
Creamy Spread
red onion (diced)
0.5 piece
cream cheese (softened)
70 g
greek yoghurt
2 tbsp
cheddar cheese (shredded)
80 g
sriracha sauce
1.5 tbsp
honey
1 tbsp
Bread & Butter
sliced bread
4 slice
butter
20 g
Instructions
Season the chicken
Pat the chicken breast dry and season evenly with salt, pepper, garlic powder and paprika on both sides.
Cook the chicken breast
Heat a non-stick pan over medium heat and cook the seasoned chicken breast 5-6 minutes per side until golden and fully cooked through (internal temperature 75 °C).
Prepare the creamy spread
Finely dice the red onion. In a bowl combine cream cheese, Greek yoghurt, shredded cheese, sriracha and honey until smooth and creamy.
Slice the cooked chicken
Remove the chicken from the pan and let it rest 2 minutes, then slice thinly against the grain.
Assemble the sandwiches
Spread a generous layer of the creamy mixture on two slices of bread, top with sliced chicken and remaining cheese, then close with the other slices.
Toast the sandwiches
Heat butter in a clean pan over low heat. Place the assembled sandwiches in the pan and toast 3-4 minutes per side until the bread is golden and the cheese is melted.
Original recipe
Storage
Best eaten fresh; reheating may make bread soggy
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