What a great idea, the cilantro and chopped tomato take it over the top! I actually like thls sandwich better than tuna melts. I’ve made them several times and added a bit of celery for crunch. Thanks for the recipe.
These are a perfect way to use up leftover rotisserie chicken! 😋
We made half with mushrooms and those were delicious as well. Thanks for the wonderful recipe!
DEE-LISH-US!! I had to use Monterey Jack as I had no cheddar left. I’m a native Seattleite, so I thank your sister/cousin/best friend for coming up with such a winner recipe. Thank you so much! xoxo
The best sandwich I have ever made!
Just wondering, can i add boiled egg, instead of the tomato? Just for a little change.
I prepare the mixture at home and bring to work, along with the bread, and cook in our toaster oven. People think I’m a SUPER fancy cook. They are always surprised when I share how easy the recipe is to make. So yummy!!! Nurses can be a picky bunch.
Yummy! So nice and simple! It can sometimes take me a while to make even the simplest recipe, but this one took so little time! Or maybe I’m just finally getting the hang of preparing meals…=) Either way, thank you, Natasha!
Ingredients:
1 (13 oz) can of diced chicken, drained
1/4 cup of green onions, diced
1 celery rib, diced finely
salt/pepper to taste, usually just a dash of each
1/2 cup of mayonnaise
1 Tablespoon of red pepper, diced finely
1 cup of shredded cheddar cheese + more for topping
1 can of Grand’s biscuits.
Directions :
Preheat oven according to directions on biscuit can.
Bake the biscuits according to those directions.
In a medium sized bowl, combine the remaining ingredients.
After the biscuits have cooled for a few minutes, cut in half.
Turn oven to broil.
Put a small scoop of chicken salad on top of each biscuit halve with a bit more cheese.
Place each halve on a cookie sheet and broil until cheese has melted.
Remove and serve.
source :fitrecipes.com
