The meal Friday a week ago was built on the remaining half of the whole chicken I'd cooked a couple of days before: chicken salad melts. Using my own mix of spices and herbs and mix-ins, the well-dressed diced chicken came together into a tasty salad that was heavily piled upon brioche buns and then topped with American cheese slices. A brief spell in the oven gave it just the right measure of melting, and diced tomato made the plate suitably populated. There were no clean plates, though, by the end of dinner, because this was all too good but also all too much.
Based on "Chicken Salad Melt," a Roediger House original recipe.
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