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Sep '09

Gourmet Chicken Salad Swiss Melt Sandwich Recipe

Gourmet Chicken Salad Swiss Melt Sandwich Recipe by Doug DuCap

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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:


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)
Additional tarragon
Grated cheddar cheese for topping
2 Tbsp sunflower seeds (optional)


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.


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

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