Cost: $20 and under
Prep Time: 10-15 min.
Cook Time: 10-15 min.
We had a lot of left over chicken and Zo did not want any of it. I kept trying to sway her away from making something new and kept suggesting Chicken Melts. She kept saying that she did not want one and she would just make something else for herself. I was exhausted from rafting and swimming all day and just went ahead and made them because they would be easy. So ate two servings and took the third to lunch... Something tells me she was hungry and tired but also enjoyed these melts as much as I did (maybe even more!)
1 Roasted or BBQed chicken thigh (meat picked from the bones)
1 Roasted or BBQed chicken drum stick (meat picked from the bones)
4 roasted hot Italian pickled peppers
8 deli slices of raw maple smoked Cheddar
1/2 of a Sperlonga bread loaf (cut vertically and horizontally in half)
4 tbsp creole mustard
Sauce (1/4 cup 1 tbsp of this Sauce)
1/2 of a lemons freshly squeezed juice
1/4 cup sour cream
1 shallot (diced)
3 tbsp red bell pepper (diced)
1 tbsp fresh crack pepper
1/4 cup 2 tbsp of lite mayonnaise (I use Home Best)
1/2 tsp Sriracha Sauce
1 1/2 tsp unsalted sweet European butter (melted)
1/4 tsp garlic powder
1/4 tsp can sugar
1/8 tsp paprika (smoked or plain)
1 pinch cayenne pepperSauce
Mix together all ingredients until even in a small mixing bowl. Reserve 1/4 cup 1 tbsp for melt and store the rest away for a separate use.
Preheat grill to medium heat.
Spread 1 tbsp of Creole mustard over each piece of bread. Mix sauce, chicken and peppers together until even and then separate over the 4 slices of bread. Top with cheese slices and place on top grill rack for 10-15 minutes until cheese is fully melted. Enjoy!