Rotisserie Chicken Salad Melt
This classic chicken salad melt features a dressing lightened up with yogurt and shredded rotisserie chicken for ultimate convenience. We cook the sandwiches two at a time on medium-low heat to crisp up the bread and melt the cheese without having to worry about burning. If you have a sandwich press, you can skip Step 3 and use your press set on medium heat instead.
Ingredients
- 1/4 cup whole-milk plain strained (greek-style) yogurt
- 1/4 cup mayonnaise
- 1/4 cup finely chopped celery
- 2 teaspoons grated lemon zest
- 2 teaspoons dijon mustard
- 1/4 teaspoon ground pepper
- 1/4 teaspoon salt
- 1 cup shredded rotisserie chicken
- 1/4 cup thinly sliced red onion
- 8 slices whole-wheat bread
- 2 tablespoons unsalted butter, melted
- 1 medium tomato, cored and cut into 8 (1/4-inch) slices
- 4 slices american cheese