Creamy Chicken Melt on Sourdough Step-by-step instructions

Before you start

Before starting, take the butter out of the refrigerator to soften. Boil the carrots if not already cooked—simmer cubed carrots in salted water for about 8 minutes, then drain. Dice the red onion, cabbage, and green onions, and measure all the ingredients.

Have a large mixing bowl, a sharp knife, a cutting board, and a heavy spatula ready. Heat a large skillet over medium-high heat for searing the chicken, and have a second skillet or the same one (cleaned) ready for griddling the sandwiches.

Instructions

Sear and Shred

1. 1Season and Sear the Chicken
   Season the chicken breast on both sides with garlic powder, onion powder, paprika, black pepper, and salt. Heat a large skillet over medium-high heat and add a splash of oil. Sear the chicken for 5 to 7 minutes per side, until deeply golden and cooked through. Transfer to a cutting board and let rest for 5 minutes before shredding.
   Look for The chicken is golden brown on the outside and juices run clear when pierced.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the skillet; cook in batches if needed to keep the sear.
2. 2Shred the Chicken
   Once the chicken has rested, use two forks to shred it into bite-size pieces. Place the shredded chicken in a large mixing bowl. If the chicken is too hot to handle, let it cool slightly but keep it warm enough to mix easily.
   Look for The chicken shreds easily and is moist, not dry.
   Tip Shred while still warm for the best texture; cold chicken crumbles.

The chicken is golden brown and cooked through, with an internal temperature of 165°F (74°C). It rests for a few minutes, then shreds into moist, tender strands. The seasoning is fragrant with garlic, onion, and paprika. The mixing bowl is ready for the next step.

Mix and Assemble

3. 3Make the Creamy Chicken Salad
   To the bowl with the shredded chicken, add the diced red onion, boiled cubed carrots, diced cabbage, chopped green onions, mayonnaise, and shredded cheese. Stir everything together until well combined. Taste and adjust seasoning with salt and black pepper if needed.
   Look for The mixture is creamy and well coated, with vegetables evenly distributed.
   Tip Do not overmix; fold gently to keep the chicken in nice shreds.
4. 4Assemble the Sandwiches
   Spread a thin layer of garlic mayonnaise on one side of each slice of sourdough bread. Flip half the slices so the mayo side faces down and pile a generous amount of the creamy chicken salad on top. Place the remaining bread slices on top, mayo side facing the filling.
   Look for The filling is mounded but not overflowing; the bread is sturdy.
   Tip Press down gently to help the sandwich hold together while griddling.

The creamy chicken salad is well combined, with vegetables evenly distributed and the cheese coating every shred. The bread slices are spread with garlic mayo and piled with the filling. The sandwiches are assembled and ready for the skillet.

Griddle and Serve

5. 5Butter the Bread
   Spread the softened butter evenly over the outside of each slice of bread. Use the back of a spoon or a pastry brush to cover the entire surface. This ensures a golden, crispy crust when griddled.
   Look for The bread is evenly coated, with no dry spots.
   Tip Softened butter spreads more easily and won't tear the bread.
6. 6Griddle the Sandwiches
   Heat a cast-iron skillet over medium heat. Place the sandwiches in the skillet, buttered side down. Cook for 3 minutes, pressing gently with a heavy spatula, until the bottom is deep golden brown. Flip and cook for another 3 minutes, pressing again, until the second side is golden and the cheese is fully melted.
   Look for The bread is deep golden brown and the cheese is oozing from the edges.
   Tip Keep the heat medium to avoid burning the bread before the cheese melts.
7. 7Rest and Slice
   Remove the sandwiches from the skillet and let them rest for 2 to 3 minutes on a cutting board. This allows the cheese to set slightly and makes slicing easier. Use a sharp knife to cut each sandwich in half diagonally, revealing the steamy filling.
   Look for The halves show a creamy, molten center with visible vegetables and chicken.
   Tip A serrated knife works best for cutting through the crisp crust.

The sandwiches are deep golden brown on both sides, with cheese bubbling at the edges. They rest briefly, then are sliced diagonally to reveal a steamy, creamy, molten center. The crust crackles when pressed, and the aroma is rich and savory.

Common mistakes

One common mistake is overcooking the chicken, which makes it dry and stringy. Use a meat thermometer to avoid this.

Another is using too much filling, which can cause the sandwich to fall apart or the bread to become soggy. Press the sandwich gently but firmly while griddling to help it hold together.

Also, don’t rush the browning: cooking over medium heat ensures the bread crisps evenly and the cheese melts all the way through. Finally, slice the sandwich on a cutting board, not directly in the pan, to keep the crust intact.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear. The sandwiches are done when the bread is deep golden brown on both sides and the cheese is fully melted and oozing from the edges.

Press the sandwich gently with a spatula—if it feels firm and the crust crackles slightly, it’s ready. Let the sandwiches rest for a couple of minutes before slicing to allow the filling to set slightly.

• Poultry: 165°F (74°C) in the thickest part