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

Cook Time 5

Total Time 15

Servings

Calories 465kcal

Author Alida Ryder

Ingredients

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

Instructions

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.

Nutrition