Dill Pickle Chicken Melt

• 份量: 2

配料

Ingredients

1 Asian pear or Granny Smith apple

4 slices white sandwich bread or Japanese milk bread

8 ounces leftover cooked turkey or chicken (white meat)

4 slices Swiss cheese

For the mayo mixes:

7/12 cup good quality mayonnaise (Japanese Kewpie, Hellmann’s, or homemade)

1–2 tablespoons finely chopped dill pickles or cornichons

1 teaspoon pickle brine (adjust to taste)

½ teaspoon fresh or dried dill

Optional: ¼ teaspoon garlic powder for depth

½ teaspoon Dijon mustard or a small squeeze of lemon juice

步骤

1. Make the Mayonnaise

Dill Pickle Mayo (for the salad & slathering):

In a small bowl, combine ⅓ cup mayonnaise with the chopped dill pickles, pickle brine, dill, and garlic powder (if using). Mix well until smooth and spreadable.

Creamy Dijon Mayo (for the outsides of the bread):

In another small bowl, stir together ¼ cup mayonnaise with Dijon mustard (or lemon juice) until silky and tangy.

2. Prep the turkey/chicken salad:

Cut the turkey/chicken breast meat into small bite-sized pieces; transfer to a medium bowl. Add the prepared Dill Pickle Mayo and stir vigorously to combine–you want to really work the mayo into the salad so it becomes one. Season well with salt and pepper.

Thinly slice 1 Asian pear or granny smith apple.

2. Assemble:

Slather some more Dill Pickle Mayo on one side of each sandwich. Pile the turkey salad on top (you should have enough for about 2 sandwiches). Generously layer some pear slices on top of the turkey/chicken. Place 1 slice of swiss on top and close the sandwich. Spread some Creamy Dijon Mayo on the outside of each sandwich.

Arrange sandwiches in a skillet, cheese side down, and set over medium heat (cook one at a time if they don’t fit together.) Cook until deeply golden brown and crisp, and the cheese is starting to melt, 2-3 minutes. Flip with a spatula and cook on the second side, 2-3 minutes longer. If the cheese needs a little more time to melt, throw a lid on the pan to encourage it.

3. Serve:

Transfer to a cutting board, season the outsides of the sandwich with salt, cut in half, and serve. Repeat with the remaining 2 slices bread and ingredients to make the other sando.