Sourdough Crispy Chipotle Chicken Melt Tips, FAQ & printable recipe

Tips for success

For the crispiest crust, use a generous amount of butter and make sure the skillet is hot before adding the sandwiches.

Press down gently with a spatula as they cook to ensure even browning. If you're making multiple sandwiches, keep the cooked ones warm in a low oven (200°F) while you finish the rest.

To prevent the filling from leaking out, avoid overstuffing the sandwiches and leave a small border around the edges.

If you like extra heat, add a few slices of fresh jalapeño or a drizzle of hot sauce before closing the sandwich. For a more indulgent version, add a slice of crispy bacon—just make sure it's fully cooked and drained.

Variations

• Spicy Pepper Jack Melt: Replace Monterey Jack with pepper jack cheese and add a few slices of fresh jalapeño to the sandwich for extra heat. Increase the chipotle amount in the chicken salad to 1 1/2 tablespoons for a spicier kick.
• Smoky Bacon Melt: Add 2 slices of crispy cooked bacon to each sandwich before griddling. The smoky bacon complements the chipotle flavor and adds a salty crunch.
• Avocado-Free Version: Omit the avocado and add an extra handful of spinach or a few slices of roasted red pepper for a lighter option. The sandwich is still creamy and satisfying without the avocado.
• BBQ Chicken Melt: Swap the chipotle sauce for a tangy BBQ sauce mixed with mayo. Use shredded chicken tossed in BBQ sauce and top with cheddar cheese for a classic BBQ chicken melt.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or toaster oven to crisp the bread.

Freezer

Freeze assembled but uncooked sandwiches in a single layer, wrapped tightly in plastic wrap, for up to 1 month. Cook from frozen, adding a few extra minutes.

Reheat

Reheat in a toaster oven at 350°F (175°C) for 5-7 minutes, or in a skillet over medium heat until crisp and heated through.

Store leftover sandwiches in an airtight container in the refrigerator for up to 2 days. The bread may lose its crispness, so reheat in a toaster oven or skillet to restore some crunch.

The chicken salad can be made ahead and stored separately for up to 3 days. The chipotle sauce will keep in the fridge for up to a week.

The chipotle chicken salad can be made up to 2 days in advance and stored in the refrigerator. The chipotle sauce can also be prepared ahead and kept in a jar.

When ready to serve, assemble the sandwiches and griddle them fresh for the best texture. The assembled sandwiches can be refrigerated for a few hours before cooking, but the bread may soften.

Serving ideas

Serve the melt hot, straight from the skillet, with the crispy crust crackling as you cut into it. Pair it with a simple green salad or a bowl of tomato soup for a comforting meal. The extra chipotle sauce makes a great dip for the sandwich or a drizzle for the salad.

For a heartier dinner, serve the melt with a side of roasted sweet potatoes or a crunchy slaw. The smoky, spicy flavors of the sandwich pair well with cool, creamy sides like a cucumber yogurt salad. Garnish with extra cilantro and a squeeze of lime for a fresh finish.

Frequently asked questions

Recipe card

Sourdough Crispy Chipotle Chicken Melt

Prep 15 minCook 15 minTotal 30 minServes 4

Ingredients

• 2 cups shredded roasted chicken
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp chopped chipotles in adobo
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• Salt to taste
• 1/4 cup diced red onion
• 2 tbsp chopped cilantro
• 1/2 cup mayonnaise
• 1/3 cup sour cream
• 1 tbsp adobo chili paste
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tbsp fresh lime juice
• 2 tbsp butter, softened
• 8 slices thick-cut artisan sourdough bread
• 1 cup fresh baby spinach
• 1 ripe avocado, sliced
• 8 slices Monterey Jack cheese

Instructions

1. In a large mixing bowl, combine the shredded roasted chicken, mayonnaise, sour cream, chopped chipotles in adobo, garlic powder, ground cumin, salt, diced red onion, and chopped cilantro. Stir until everything is evenly coated and the mixture looks creamy and well combined.
2. In a separate bowl, whisk together the mayonnaise, sour cream, adobo chili paste, paprika, garlic powder, and fresh lime juice until the mixture is silky smooth and a uniform reddish-orange color.
3. Lay the 8 slices of sourdough bread on a clean work surface. Spread a thin, even layer of softened butter on one side of each slice. Flip the bread over so the buttered side faces down.
4. On the unbuttered side of each slice, spread a generous layer of the chipotle sauce. Make sure to cover the entire surface, leaving a small border around the edges.
5. On four of the slices, layer a handful of fresh baby spinach and a few slices of ripe avocado. Press the spinach down gently so it stays in place.
6. Divide the chipotle chicken salad evenly among the four slices, mounding it high over the spinach and avocado. Use a spoon to spread it out to the edges.
7. Place 2 slices of Monterey Jack cheese on top of each mound of chicken salad. Cap each sandwich with the remaining sourdough slices, buttered side up, so the sauce touches the cheese.
8. Heat a cast-iron skillet over medium heat. Place the sandwiches in the skillet, working in batches if needed. Cook for 3 minutes per side, pressing gently with a spatula, until the bread is deeply golden and shatteringly crisp and the cheese is melted.
9. Transfer the sandwiches to a cutting board and let them rest for 1 minute. Slice each sandwich in half with a sharp knife, using a sawing motion to cut through the crisp crust. Serve immediately while hot and melty.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

720

Protein

32 g

Carbohydrates

45 g

Fat

45 g

Automatic estimate from the ingredient list, not laboratory-verified.