My run of repeat and unimaginative meals has continued, as evidenced by the straightforward unremarkable chicken salad melts I whipped up mid-day last Sunday. Don't misunderstand: I think these are actually quite good, and the enhanced take on your run-of-the-mill chicken salad offers up zest and zing, a mild bit of heat, and a grand mix of various flavors. The less-common inclusion of fresh-snipped chives was a bonus. Served as a pair of open-faced cheese-draped piles atop a thick slice of tomato, itself astride a brioche bun, I clearly over-did it and my consumer's joy became eater's regret in short order.
Based on "Chicken Salad Melt," a Roediger House original recipe.
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