Lemon Chicken Melt

Oh believe me, there's chicken under that cheese. I cook chicken most nights of the week so I am always reinventing my leftovers for lunch the next day. Plus anything is good with lots of cheese. Melty swiss and vermont sharp cheddar top this satisfying open faced sandwich.

A twist on the type of tomato makes this melt extra special. The Kumato tomato is a new favorite of mine. This tomato is extra sweet and delicious sliced raw and sprinkled with salt and pepper.

INGREDIENTS

salt

pepper

fresh lemon juice

mayo

romaine lettuce

kumato tomaoes

leftover chicken

bacon

whole wheat bread

(1 slice per person)

This melt start with the bacon. Cook bacon in the oven at 350 degrees. Line a baking sheet with tin foil and evenly space slices. Make sure slices are all lying flat. Place on bottom rack and wait about 20 minutes. The night prior I baked bone in chicken breast with lemon garlic and green onion. I gently reheat the leftover chicken, season with salt, pepper and lemon juice then toss in a small amount of mayo. Toast bread to become the base of the melt.

Leave the oven on after you have taken out the bacon. Replace foil.

Stack bacon, romaine lettuce and kumato tomato slices and top with the chicken mixture. Top chicken mixture with vermont cheddar cheese and sliced swiss cheese for that extra melty appeal.

Place in oven on the center rack and bake until cheese melted. You can also use your broiler for that bubbly cheese topping.

#melt #swisscheese #leftoverchicken