Hugging the Coast: A Celebration of Coastal Food and Travel

Choose a Topic:



Mon
14
Sep '09

Gourmet Chicken Salad Swiss Melt Sandwich Recipe

Gourmet Chicken Salad Swiss Melt Sandwich Recipe by Doug DuCap

Doug DuCap's Original Recipes: Click Here to Enjoy More Original Recipes and Cooking Ideas

Regular store-bought chicken salad can be a little, well, dull. Fortunately, some supermarkets are now making chicken salad out of their rotisserie chicken, which is certainly a big improvement. In either case, if you’re looking for something new and exciting to do with your chicken salad (whether homemade or store bought), take a peek at this sandwich. Sure, it’s lovely to look at, but it’s even more delightful to eat!

The proportions here are flexible, so feel free to add a little more of whatever you’re most fond of. If the pre-made chicken salad already has a good amount of celery, you might want to reduce or omit it.

I made these on some beautiful onion twist rolls I found at my local Publix (they have some wicked good breads there!) You could make it on a French or Italian roll, or some hearty rye would probably be very good also.

Here’s how to make the Gourmet Chicken Salad Swiss Melt Sandwich:

Ingredients:

1 cup chicken salad
1/4 cup celery
1/4 cup chopped dried apricots
1 Tbsp dried tarragon, crushed
1/4 tsp black pepper
Salt to taste
2 split rolls or 4 slices bread
4-8 slices swiss cheese (depending on size)
Butter
Additional tarragon
Grated cheddar cheese for topping
2 Tbsp sunflower seeds (optional)

PREPARATION:

Combine the first five ingredients in a bowl (if it’s dry, add mayo very sparingly; a little dry is better than a little wet!) Adjust salt.

Place one-fourth of the cheese on the bottom half of each roll. Spread the chicken salad on top. Finish with remaining cheese and other half of rolls.

Heat an oven-proof skillet over medium heat. Butter the tops of the rolls and place sandwiches top-side down in the pan. Cook until lightly colored and crisp; turn and repeat.

Leave the sandwiches in the pan and sprinkle some additional tarragon on top. Follow with some grated cheddar, the sunflower seeds (if using), and some additional cheddar to hold the seeds in place.

Broil the sandwiches until the cheese is bubbly. Let stand a few minutes before cutting. Serves 2.

Enjoy!

You Can Read More of Doug’s Recipe Corner Here.

Hugging the Coast Blog Fast ForwardPlease join us tomorrow to read our newest food and cooking article: a Crunchy Taco Turkey Burger Recipe.

Hugging the Coast Blog Fast Forward

If you liked this article on HuggingtheCoast.Com, you might also enjoy:


Bookmark and Share

Find Out More About the Knack Fish & Seafood Cookbook by Doug DuCap and Linda Beaulieu Enjoy Doug's Original Seafood Recipes on About.Com Fish and Seafood Cooking

Follow HuggingtheCoast on Twitter

Find Out More About the Knack Fish & Seafood Cookbook by Doug DuCap and Linda Beaulieu




Find Free Original RecipesRead Previous Posts Knack Fish and Seafood Cookbook

WordPress database error: [Incorrect file format 'wp_comments']
SELECT * FROM wp_comments WHERE comment_post_ID = '638' AND comment_approved = '1' ORDER BY comment_date

Leave a Reply

About UsAuthor of the
Knack Fish and Seafood CookbookOriginal RecipesFoodie Movies & VideosOur Favorite LinksContact Us
Related Posts Widget for Blogs by LinkWithin

BlogBurst.com Cooking Blog Directory My Zimbio http://www.wikio.com Subscribe with Bloglines