Tuesday, May 29, 2012

Chicken Melts

'Chicken Melts'
Source: Adapted from Martha Stewart


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


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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