Roast chicken melts with jalapeño mayo and salsa

Toasted sourdough topped with chicken and mozzarella, spicy jalapeño mayo and zesty salsa makes these roast chicken melts a great way to use leftovers.
Course Chicken, leftovers, Lunch, Sandwich
Cuisine American
Keyword Melt sandwich, Roast chicken melt, Sandwich recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2
Calories 465kcal
Author Alida Ryder


for the jalapeño mayo

  • 1 tablespoon pickled jalapeños chopped
  • 3 tablespoons mayo I used Hellmans
  • 1 teaspoon pickle juice from the jalapeños

for the salsa

  • 1 ripe tomato finely diced
  • 1/2 red onion finely diced
  • handful fresh parsley or coriander, finely chopped
  • squeeze of lemon juice
  • salt & pepper to taste

for the sandwich

  • 4 slices sourdough bread toasted
  • 1 chicken breast thinly sliced
  • mozzarella cheese thinly sliced
  • ½ avocado thinly sliced
  • fresh coriander to garnish


  • Pre-heat the grill of your oven on the hottest setting.
  • Combine the ingredients for the jalapeño mayo and set aside.
  • Do the same with the salsa ingredients.
  • To assemble the sandwich, place the chicken on two slices of the sourdough then top with the mozzarella. Place the sandwiches on a baking tray and place in the oven.
  • Allow the cheese to melt and become golden brown then remove from the oven.
  • Spread the mayo on the remaining slice of bread then top the sandwich with the avo slices and a generous spoonful of salsa. Top with the fresh coriander and close the sandwich with the mayo-slathered bread.
  • Serve immediately.


Calories: 465kcal | Carbohydrates: 45g | Protein: 33g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 75mg | Sodium: 632mg | Potassium: 929mg | Fiber: 6g | Sugar: 4g | Vitamin A: 705IU | Vitamin C: 17.3mg | Calcium: 52mg | Iron: 3.3mg