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Chicken Salad Melts Recipe

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Ruth Peterson from Jenison, Michigan uses up leftover chicken to create a creamy spread from open-faced sandwiches. "They're delicious, satisfying and inexpensive," she notes. "You can tuck the filling into buns instead, wrap them in foil and heat them in the oven for a few minutes."

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Chicken Salad Melts Recipe

Prep/Total Time: 10 min.

Yield: 4 Servings

10 10

Ingredients

1-1/2 cups finely chopped cooked chicken
1/2 cup Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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4 ounces process cheese (Velveeta), cubed
2 tablespoons each chopped green pepper, onion and ripe olives
2 tablespoons sweet pickle relish
4 sandwich rolls

Directions

In a bowl, combine the chicken, mayonnaise, cheese, green pepper, onion, olives and relish. Split rolls in half; place cut side up on a greased baking sheet. Spoon about 1/4 cup chicken salad on each roll half. Broil 4 in. from the heat for 5-6 minutes or until cheese is melted. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 620 calories, 38 g fat (11 g saturated fat), 75 mg cholesterol, 977 mg sodium, 41 g carbohydrate, 2 g fiber, 28 g protein.

Originally published as Chicken Salad Melts in Quick Cooking January/February 2005, p7

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Chicken Salad Melts

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(1-1) of 1 reviews

Reviewed on Jan. 16, 2013 by katlaydee3

These were really good. My mother has made a similar recipe except with tuna for many years. That recipe has a slice of American cheese on top rather than the cubed Velveeta. I think I may try this like that next time.