83% would make this again

Chicken Melt Sandwich

Q: What is a chicken melt sandwich?

A chicken melt sandwich is a hot, grilled sandwich made with cooked chicken, cheese and other fillings melted between toasted bread. It’s similar to a classic grilled cheese but uses seasoned chicken and can be mixed with other ingredients like onions or sauces for extra flavour. The cheese melts into the warm chicken and bread to give a crispy outside and gooey centre.

Q: What type of bread is best for a chicken melt sandwich?

The best bread for this sandwich is something sturdy like sourdough, French bread or thick-cut sandwich bread so it holds up to the filling without getting soggy. Bread that is too soft can fall apart and won’t toast up nicely when you grill it. A firm crusty bread also gives a nice crunch to contrast the gooey inside.

Q: What cheese melts best for a chicken melt sandwich?

Good melting cheeses for this sandwich include cheddar, Swiss, mozzarella, gouda or Colby Jack because they become smooth and stretchy as they warm. You can mix cheeses too a sharper cheese adds flavour while a milder one keeps it creamy. Pick whichever you enjoy but make sure it melts easily so the sandwich holds together.

Q: Can I use leftover or rotisserie chicken in a melt sandwich?

Yes using leftover cooked chicken or store-bought rotisserie chicken works really well and saves time. Shredded or finely chopped chicken blends better with the cheese and other ingredients and it warms through quickly when you grill the sandwich. Freshly cooked chicken also gives better texture and flavour than canned chicken.

Q: How do I prevent my chicken melt sandwich from getting soggy?

To prevent sogginess, drain any wet ingredients like tomatoes before adding them, don’t over-mix creamy fillings and grill the sandwich on medium-low heat so the bread toasts before the interior gets too soft. You can also lightly toast the bread first or put cheese on the inside first to create a barrier that blocks moisture.

Q: Can I make a chicken melt sandwich ahead of time?

This is one of those recipes that's best to assemble and cook the sandwich right before eating for crisp bread and fully melted cheese. If you need to prep ahead, keep the components like the chicken mix, veggies and cheese separate in the fridge and put them together just before you grill. Fully assembled and cooked sandwiches don’t reheat as well and can lose crunch if stored. This is why we always prefer to make these hot and fresh for our guests when we've made these for optimum taste.

Vish G

May 10, 2026

Our tex-mex style chicken melt sandwich is the kind of easy cheesy comfort food that always hits the spot. Lunch or dinner we love the simplicity of this recipe and how it combines juicy bites of chicken melted into savoury cheeses with a little kick of heat from the jalapenos sandwiched between buttery pieces of bread with a crispy exterior and soft insides. We’ve included a homemade ranch dressing to ensure your sandwiches turn out yummy.

PREP TIME

15 MIN

COOK TIME

25 MIN

SERVINGS

Ingredients

For the ranch dressing
120 ml / ½ cup mayonnaise
120 ml / ½ cup sour cream
1 tbsp milk or buttermilk
1 tsp lemon juice or white vinegar
½ tsp garlic powder
½ tsp onion powder
1 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh chives or spring onion greens
Salt and black pepper to taste
For the sandwiches
300 g / about 2 cups cooked chicken, finely chopped or shredded
1 large onion, thinly sliced
150 g / 5 oz mushrooms, finely chopped
2 tbsp oil or butter, divided
4 large dill pickles, finely chopped and patted dry
120 g / about 1 cup shredded melting cheese (cheddar, Swiss, gouda or a mix)
8 thick slices sturdy bread like sourdough or farmhouse white
Soft butter for spreading
Salt and black pepper

Instructions

Stir all the ranch dressing ingredients together in a bowl until smooth, taste and adjust seasoning then set aside in the fridge so the flavours can come together.
Heat 1 tablespoon of oil or butter in a pan over medium heat, add the onions with a pinch of salt and cook slowly for about 12 to 15 minutes, stirring often until soft deep golden and sweet then remove to a plate.
In the same pan add the remaining oil or butter, add the mushrooms with a pinch of salt and cook for 5 to 7 minutes until their moisture cooks off and they turn lightly golden, then set aside.
In a bowl gently mix the chicken with the caramelised onions, mushrooms, chopped pickles, half of the cheese and 2 to 3 tablespoons of the ranch dressing, mixing just until combined so it stays creamy and not mushy.
Butter one side of each slice of bread, flip them over and sprinkle a light layer of cheese on the unbuttered side of four slices.
Spoon an even but not overloaded amount of the chicken mixture onto those slices, spread it gently, then top with the remaining cheese and the other slices of bread, buttered side facing out.
Heat a clean pan over medium low heat, add the sandwiches, and cook slowly for about 3 to 4 minutes per side until the bread is golden and crisp and the cheese is fully melted, covering the pan briefly if needed to help the cheese melt.
Transfer to a board and let the sandwiches rest for about a minute before slicing so the filling sets slightly.
Serve hot with extra ranch dressing on the side for dipping or drizzling.