This Classic Chicken Melt brings together tender diced chicken, crispy bacon, and a tangy kick of Jalapeño in a creamy filling—all nestled between golden, buttery bread with gooey Swiss and smoked cheddar cheese. It’s a crave-worthy sandwich that’s perfect for lunch but satisfying enough to call dinner.

Ingredients

Filling

• 150g / 5.3 oz cooked chicken, finely diced
• 3 slices streaky bacon, cooked, cooled, and finely diced (about 60g / 2 oz raw)
• 1/4 cup full-fat mayonnaise
• 1 teaspoon Dijon mustard
• 2 Tablespoons jarred Jalapeños, finely diced
• 2 teaspoons Jalapeño brine (optional, for extra zing)
• 2 Tablespoons fresh chives, finely chopped
• 1 small rib celery, very finely diced
• Salt and black pepper, to taste

Sandwich

• 4 large slices of sturdy bread (like sourdough or crusty bloomer)
• 2 slices Swiss cheese
• 2 slices smoked cheddar (or enough to cover the bread)
• Butter, as needed for grilling

Preparation

1. Mix the Filling: In a medium mixing bowl, combine the chicken, bacon, mayo, mustard, Jalapeños, brine, chives, and celery. Stir well until evenly mixed. Taste and adjust with salt and pepper as needed.
2. Assemble the Sandwiches: Lay out two slices of bread. Place a slice of Swiss cheese on each. Spread the chicken mixture generously over the cheese. Top with smoked cheddar and the remaining slices of bread. Butter the outside of each sandwich.
3. Grill to Perfection: Heat a large skillet over medium heat. Place the sandwiches in the skillet, butter-side down. Butter the top sides while the bottoms crisp up. Grill both sides until golden brown and the cheese is melted—about 2–3 minutes per side.
4. Serve: Slice each sandwich in half. Serve hot and gooey.

Serving Suggestion

Serve with a small bowl of tangy coleslaw, a handful of kettle-cooked chips, or a light arugula salad with lemon vinaigrette to balance the richness of the melt.

Beverage Pairing

• Non-Alcoholic: Try a chilled sparkling lemonade or iced hibiscus tea—both bright and tart to cut through the richness.
• Alcoholic: A crisp lager or a citrusy pale ale pairs beautifully. Prefer wine? Go for a dry Riesling or a chilled rosé.