Imported from Instagram

Creamy Chicken Melt Sandwich

Name: Creamy Chicken Melt Sandwich
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 lb boneless chicken breast; salt (To taste, for seasoning the chicken); 1 tsp smoked paprika powder (For the chicken); 1 tsp black pepper powder (For the chicken); 1 tbsp garlic powder (For the chicken); 1 tsp onion powder (For the chicken); 2 tbsp oil (Plus more for cooking the chicken); 0.5 red onion (Diced); 0.5 cup carrots (Boiled and cubed); 0.333 cup cabbage (Diced); 0.5 cup green onion (Sliced); 1 tbsp fresh parsley (Freshly chopped); 0.75 cup mayonnaise; 0.333 cup sour cream; 1 tbsp Dijon mustard; 1 tbsp garlic powder (For the filling); 1 tsp black pepper (For the filling); 1 tsp smoked paprika powder (For the filling); salt (To taste, for the filling); 20 slices white bread (20–25 slices are listed in the source); 10 slices cheddar cheese; 10 slices provolone cheese; butter (Some, for toasting the sandwiches); fries (Serve alongside, as suggested in the source)

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

Toasted white-bread sandwiches layered with creamy, seasoned shredded chicken, crisp vegetables, cheddar, and provolone. The sandwiches are cooked in butter until golden and crisp.

10 servings55 minAmerican

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

1 lb boneless chicken breast
salt (To taste, for seasoning the chicken)
1 tsp smoked paprika powder (For the chicken)
1 tsp black pepper powder (For the chicken)
1 tbsp garlic powder (For the chicken)
1 tsp onion powder (For the chicken)
2 tbsp oil (Plus more for cooking the chicken)
0.5 red onion (Diced)
0.5 cup carrots (Boiled and cubed)
0.333 cup cabbage (Diced)
0.5 cup green onion (Sliced)
1 tbsp fresh parsley (Freshly chopped)
0.75 cup mayonnaise
0.333 cup sour cream
1 tbsp Dijon mustard
1 tbsp garlic powder (For the filling)
1 tsp black pepper (For the filling)
1 tsp smoked paprika powder (For the filling)
salt (To taste, for the filling)
20 slices white bread (20–25 slices are listed in the source)
10 slices cheddar cheese
10 slices provolone cheese
butter (Some, for toasting the sandwiches)
fries (Serve alongside, as suggested in the source)

Steps

1
Place the boneless chicken breast in a bowl. Add salt, smoked paprika powder, black pepper powder, garlic powder, and onion powder. Drizzle with the 2 tablespoons of oil and mix until the chicken is evenly coated.
2
Heat a pan, adding additional oil as needed for cooking. Cook the seasoned chicken for 12–15 minutes, or until fully cooked and spreadable.
3
Shred the cooked chicken.
4
In a bowl, combine the shredded chicken, boiled and cubed carrots, diced cabbage, sliced green onion, chopped parsley, and diced red onion.
5
Add the mayonnaise, sour cream, Dijon mustard, garlic powder, black pepper, smoked paprika powder, and salt to the bowl. Mix well until the filling is thoroughly combined.
6
Place a layer of the chicken filling on one slice of white bread. Add a slice of cheddar cheese, followed by more chicken filling, then a slice of provolone cheese. Finish with another slice of bread.
7
Add some butter to a pan and heat over medium-low heat. Toast the assembled sandwich for 3–4 minutes on each side, until the bread is crispy and golden and the cheese is melted.
8
Serve the toasted sandwiches with fries and enjoy.

Notes

The source does not specify the exact amount of additional cooking oil or butter, nor the precise filling quantity per sandwich. It lists 20–25 bread slices; the serving estimate of 10 sandwiches is based on the 10 cheddar and 10 provolone slices.