Chef Sarah Jenkins - Cafe Classics Expert
👨‍🍳 Cafe Classics Chef

Recipe by Mitchell

🎓 Bistro Owner ⏰ Sandwich Artist Award 🍽️ Flavor Pairing Expert

❤️ My Recipe Story

"This recipe elevates the humble chicken salad into a hot, crispy, savory-sweet masterpiece. I wanted to balance the creamy richness of the mayo with the tang of sun-dried tomatoes and the kick of hot honey—a combination that instantly became a bestseller at my lunch counter."

Sarah specializes in turning everyday lunch staples into memorable meals. With a focus on texture and contrasting flavors, she brings cafe-quality sandwiches into the home kitchen.

View All Mitchell's Recipes →
Golden toasted chicken salad sandwich stacked high, filling spilling out with green onions and sun-dried tomatoes, drizzled with amber honey

The Secret to a Non-Soggy Melt

The biggest challenge with a tuna or chicken melt is keeping the bread crispy. The secret lies in the cheese barrier method. By placing a slice of cheese on *both* the top and bottom pieces of bread before adding the wet chicken salad, you create a delicious seal that prevents the bread from getting soggy.

Additionally, using a sturdy bread like sourdough or thick-cut brioche is essential. These breads have the structural integrity to hold the heavy filling and withstand the heat of the pan without collapsing.

💡 Professional Tip

If your chicken salad feels too 'wet', drain the sun-dried tomatoes thoroughly and pat the celery dry before mixing. You can also toast the inside face of the bread lightly before assembling.

Frequently Asked Questions

Yes, you can use canned chunk chicken. Make sure to drain it very thoroughly and break up the chunks. However, rotisserie chicken provides better texture and flavor.

Most store-bought hot honeys are mild to medium. If making your own, you can control the heat by adjusting the amount of chili flakes. You can also use regular honey if you dislike spice.

Absolutely. The chicken salad actually tastes better after sitting for a few hours as the flavors meld. Store it in the fridge for up to 3 days, but don't assemble the sandwiches until you are ready to cook.

Provolone and Havarti are excellent because they melt beautifully without overpowering the salad. Mild cheddar or Swiss are also great traditional options.

Use a wide spatula and support the top of the sandwich with your other hand (or a second spatula) while flipping. Flipping quickly and confidently is key.

Yes! Toasted pecans or walnuts add a nice crunch. If you want more sweetness, dried cranberries are a classic addition that pairs well with the honey.

These melts are rich, so a simple arugula salad with lemon vinaigrette cuts through the heaviness perfectly. Kettle chips or tomato soup are also classic pairings.

Yes. Butter the outside of the bread and air fry at 375°F for 6-8 minutes, flipping halfway through, until golden and melted.

Recipe Troubleshooting Guide

✅

Filling Spilling Out

Problem: Chicken salad falls out when flipping

Solution: Don't overstuff the sandwich. Leave a small border around the edge of the bread. The melting cheese acts as a glue to hold it inside.

✅

Bread Burning

Problem: Bread gets dark before cheese melts

Solution: Lower the heat to medium-low. If the bread is browning too fast, cover the pan with a lid for 1 minute to trap steam and melt the cheese faster.

✅

Cold Center

Problem: Cheese is melted but chicken salad is cold

Prevention: Let the chicken salad sit at room temperature for 10-15 minutes before assembling. Cooking on lower heat for longer also helps heat penetrate to the center.

✅

Greasy Bread

Problem: The sandwich feels oily

Recovery: Use a thin layer of butter or even mayonnaise on the outside of the bread. If using oil-packed tomatoes, ensure they are drained well so they don't leak extra oil.

✅

Bland Flavor

Problem: The salad lacks punch

Prevention: Add more salt, pepper, or a splash of lemon juice. The acidity cuts through the creamy mayo. Fresh herbs like dill or parsley are also crucial.

✅

Texture Issues

Too Sweet: Balance with more Dijon mustard or lemon

Too Salty: Add a handful of chopped grapes or apple

Bland: Increase the sun-dried tomatoes or add red pepper flakes

Ingredients for chicken salad melt: shredded chicken, mayo, sun-dried tomatoes, green onions, sourdough bread, and a jar of honey

Choosing the Right Components

The quality of the chicken makes a huge difference. While canned chicken is convenient, rotisserie chicken or poached breast meat offers a tender, fibrous texture that holds the dressing better. The 'shred' is important—you want pieces small enough to bite through but large enough to retain texture.

Sun-dried tomatoes packed in oil are superior to dry-packed ones for this recipe. The oil infusion makes them tender and adds a rich, savory depth that mimics bacon notes without the meat. The oil from the jar can even be used to grill the bread for extra flavor.

Essential Ingredient Notes

  • Sourdough Bread: Use a loaf with a tight crumb. Very holey sourdough allows the melting cheese and dressing to drip through onto the pan.
  • Hot Honey: Infused honey with chili peppers adds a sticky, sweet heat that contrasts perfectly with the savory, creamy filling.
  • Green Onions: Use both the white and green parts. The white adds oniony bite, while the green adds fresh, grassy notes and color.
Close up of the sandwich being grilled in a pan, golden brown crust forming with cheese oozing out

Grilling for the Perfect Crunch

Achieving that restaurant-quality golden crust requires patience and the right fat. Butter offers the best flavor, but it burns easily. A mixture of butter and mayonnaise spread on the outside of the bread creates an incredibly crispy, golden crust that resists burning longer than butter alone.

Don't press down too hard. While it's tempting to smash the sandwich with the spatula, this can squeeze the creamy filling out. Apply just enough gentle pressure to ensure the bread makes full contact with the heat source.

The Drizzle Finish

Wait to add the hot honey until the very end, just after plating. If you add it inside the sandwich before cooking, it becomes too runny. The final drizzle ensures the honey stays sticky and coats your lips with every bite.

Hot Honey Sun-Dried Tomato Chicken Salad Melt

Prep 15 min
Cook 10 min
Serves 4 servings
Level Easy

📋 Ingredients

Chicken Salad Filling

  • 8 slices sourdough bread
    Thick cut is best
  • 8 slices Provolone cheese
    Or Havarti/Swiss
  • 4 tbsp butter
    Softened, for grilling
  • 3 tbsp hot honey
    For drizzling on top

Sandwich Assembly

  • 4 cups cooked chicken
    Shredded rotisserie
  • 1/2 cup mayonnaise
    Full fat for creaminess
  • 1/4 cup Greek yogurt
    Adds tang
  • 1/2 cup sun-dried tomatoes
    Packed in oil, chopped
  • 1/3 cup green onions
    Sliced thin
  • 1 tbsp Dijon mustard
    For depth of flavor
  • Salt & Pepper
    To taste

Instructions

  1. Prepare Chicken Salad

    In a large bowl, mix shredded chicken, mayonnaise, yogurt, sun-dried tomatoes, green onions, celery, and Dijon. Season generously with salt and pepper.

  2. Assemble

    Lay out bread slices. Place one slice of cheese on the bottom bread, add a scoop of chicken salad, top with a second slice of cheese, and close with the top bread slice.

  3. Butter Bread

    Spread the softened butter evenly on the outer surfaces of the sandwich (top and bottom).

  4. Grill

    Cook in a skillet over medium heat for 3-4 minutes per side. Look for golden brown bread and fully melted cheese.

  5. Serve

    Slice the sandwiches in half. Drizzle generously with hot honey right before serving for that sweet-heat finish.

Recipe Notes & Tips

Make Ahead

The chicken salad mixture can be made up to 3 days in advance. Store in an airtight container in the fridge. Assemble and grill fresh for best results.

Dietary Swap

For a lighter version, swap half the mayo for more Greek yogurt, or use mashed avocado as a binder. Gluten-free bread works well with this recipe too.

Variations

Try adding crispy bacon bits inside the salad for extra crunch, or swap the sun-dried tomatoes for roasted red peppers for a milder flavor profile.