Chicken Fajita Melt

Ingredients

• 1 lb boneless chicken breast
• salt (to taste, for the chicken)
• 1 tsp black pepper (for the chicken)
• 1 tsp smoked paprika powder (for the chicken)
• 1 tsp cumin powder (for the chicken)
• 0.5 tsp chili powder (for the chicken)
• 1 tbsp garlic powder (for the chicken)
• 2 tbsp oil (Plus more for cooking the chicken and vegetables)
• 1 cup white onion (diced, for the vegetables)
• 1 cup bell pepper (diced, for the vegetables)
• salt (to taste, for the vegetables)
• 1 tbsp oil (for sautéing the vegetables)
• 4 tbsp mayonnaise (for the chicken mixture)
• 3 tbsp sour cream (for the chicken mixture)
• salt (to taste, for the chicken mixture)
• 1 tsp garlic powder (for the chicken mixture)
• 1 tsp smoked paprika powder (for the chicken mixture)
• 1 tsp black pepper powder (for the chicken mixture)
• 6 slices provolone cheese (for assembling the sandwiches)
• 1 cup shredded minced chicken (Listed separately in the assembly ingredients; the method combines the shredded cooked chicken with the vegetables)
• mozzarella cheese (The method says to add mozzarella cheese, but no quantity is provided)
• 12 slices brioche bread (for six sandwiches)
• 4 tbsp butter (for toasting the sandwiches)

Steps

1. 1

   Season the chicken breast with the salt, black pepper, smoked paprika, cumin, chili powder, garlic powder, and 2 tablespoons oil. Mix thoroughly so the chicken is evenly coated.

2. 2

   Heat a little additional oil in a pan. Add the seasoned chicken and cook for 15 minutes, flipping it during cooking, or until it is fully cooked.

3. 3

   Remove the cooked chicken from the pan, shred it, and set it aside.

4. 4

   Using the same pan, add the diced onion and bell pepper. Season with salt and sauté for 1 minute, or until the vegetables are translucent.

5. 5

   Remove the sautéed vegetables from the pan and set them aside.

6. 6

   In a mixing bowl, combine the shredded chicken and sautéed vegetables.

7. 7

   Add the mayonnaise and sour cream. Season with salt, black pepper powder, garlic powder, and smoked paprika powder, then mix until combined.

8. 8

   For each sandwich, place two slices of brioche bread on a work surface. Add provolone cheese to one slice, then top it with the chicken mixture.

9. 9

   Add mozzarella cheese on top of the chicken mixture, then close the sandwich with the second slice of brioche bread.

10. 10

    Heat a pan over medium-low heat. Once hot, reduce the heat to low.

11. 11

    Place the sandwich in the pan, add a little butter, and toast it on both sides until the bread is golden and the cheese is melted. Repeat with the remaining sandwiches.

Notes

The ingredient list specifies provolone, while the assembly method also calls for mozzarella without giving a quantity. The source does not specify the exact amount of additional cooking oil, the pan type, or a target internal temperature; cook the chicken until fully cooked as stated.

Nutrition per serving

• main
• sandwich
• chicken
• fajita
• pan-toasted
• comfort food