Chicken Melts

These little melts were a big surprise. The original recipe was for tuna melts, but Heath despises tuna. There's a lot of things he says he doesn't like, but he'll still eat it if it's in front of him, tuna though is NOT one of them. Or brussel sprouts. Woe to the fool who serves Heath Johnmeyer brussel sprouts.

Anyway, I made these for dinner one night after Jesse's practice. They were easy and quick, so they were perfect for T-Ball night when we don't get home till 7:45pm. They were ridiculously good. I ate two and could have absolutely eaten three if Heath hadn't been there.

I will definitely be making this again. It was a great dinner, but would also make a very good lunch. I didn't change anything about the recipe (save for the whole tuna to chicken thing), and I wouldn't in the future. I almost ditched the capers, but decided to keep them. They really aren't that big a deal, so I saw no reason not to include them.

Very happy to have found this. This is a great recipe to have in my collection, especially since it can serve as many or as little as you want, plus it's a super handy 'finger meal' for get-togethers. Thanks Martha! (Oh, and Emeril...since it's his recipe and all :)

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'Chicken Melts'

Source: Adapted from Martha Stewart

Ingredients

2 cans of chicken, drained (12 oz each)
1/3 cup mayonnaise, plus more for spreading
1/4 cup finely chopped red onion
4 teaspoons capers, rinsed and drained
1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt
1 teaspoon ground pepper
1/4 teaspoon dried oregano, crumbled between your fingers
4 slices crusty bread
8 thin slices tomato
4 slices provolone

Directions

1. Heat broiler, with rack in highest position.Place bread on a baking sheet and broil for 3-4 minutes, or until lightly toasted. Remove from over.

2. In a medium bowl, combine chicken, mayonnaise, onion, capers, lemon juice, salt, pepper, and oregano and stir until thoroughly combined.

3. Spread a little mayonnaise on each slice of toasted bread. Divide tuna salad evenly among slices, then top each with 2 slices tomato and 1 slice cheese. Broil until cheese is golden brown and bubbling, 3 to 4 minutes.

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