rotisserie chicken salad melt

Chicken

Rotisserie Chicken Salad Melt

This classic chicken salad melt features a dressing lightened up with yogurt and shredded rotisserie chicken for ultimate convenience. We cook the sandwiches two at a time on medium-low heat to crisp up the bread and melt the cheese without having to worry about burning. If you have a sandwich press, you can skip Step 3 and use your press set on medium heat instead.

Ingredients

1/4 cup whole-milk plain strained (greek-style) yogurt
1/4 cup mayonnaise
1/4 cup finely chopped celery
2 teaspoons grated lemon zest
2 teaspoons dijon mustard
1/4 teaspoon ground pepper
1/4 teaspoon salt
1 cup shredded rotisserie chicken
1/4 cup thinly sliced red onion
8 slices whole-wheat bread
2 tablespoons unsalted butter, melted
1 medium tomato, cored and cut into 8 (1/4-inch) slices
4 slices american cheese

Directions

Stir yogurt, mayonnaise, celery, lemon zest, mustard, pepper and salt together in a medium bowl until well combined. Fold in chicken and onion until evenly coated.
Brush 1 side of each bread slice with melted butter (about 3/4 teaspoon each); place bread, buttered-sides down, on a work surface. Spread 1/4 cup chicken salad on each of 4 slices; top each with 2 tomato slices and 1 cheese slice. Top with the remaining 4 bread slices, buttered-sides up, pressing down slightly to flatten.
Heat a large cast-iron skillet over medium-low heat. Cook 2 sandwiches, covered with a lid slightly smaller than the skillet (so it presses on the sandwiches), until the cheese is melted and the bread is golden brown and crisp, 3 to 4 minutes per side. Transfer the sandwiches to a plate; loosely cover with foil to keep warm. Wipe the skillet clean; repeat the process with the remaining 2 sandwiches. Slice the sandwiches in half and serve immediately.