Open-Faced Chicken Melt

Great for a quick lunch or satisfying snack, these sandwich melts will appear frequently on your family menu.

Open-Faced Chicken Melt

Check out the video recipe here!

Prep: 20 minutes • Bake: 10 minutes • Serves: 4

4            (¾-inch-thick) slices pumpernickel or other artisan bread

1/3       cup olive oil mayonnaise

¼           cup nonfat plain Greek yogurt

2½        teaspoons fresh lemon juice

¼           teaspoon salt

¼           teaspoon ground black pepper

2¼        cups chopped boneless, skinless rotisserie chicken meat

¼           cup chopped celery

¼           cup chopped red onion

¼           cup slivered almonds, toasted

½           medium Fuji, Gala or Granny Smith apple, thinly sliced

4            slices sharp Cheddar cheese

1. Preheat oven to 375°. Place boule slices on rimmed baking pan.

2. In large bowl, whisk mayonnaise, yogurt, lemon juice, salt and pepper; fold in chicken, celery, onion and almonds. Makes about 3½ cups.

3. Spread chicken mixture over bread slices; top with apple and cheese. Bake 10 minutes or until cheese melts and bread is toasted.

Approximate nutritional values per serving (1 chicken melt): 471 Calories, 20g Fat (6g Saturated), 92mg Cholesterol, 785mg Sodium, 37g Carbohydrates, 4g Fiber, 36g Protein

Chef Tip

To toast almonds: In large skillet, cook almonds over medium heat 3 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.