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    TaraTeaspoon » Recipes » Easy Dinners

    Chicken and Gouda Melt Sandwich

    Published: Jan 20, 2016 · Updated: Aug 31, 2020 by Tara Teaspoon · This page contains affiliate and sponsored links. See my full disclosure

    Jump to Recipe Pin Recipe
    melty chicken sandwich Pinterest pin
    Chicken and gouda melt sandwich with an arugula and red onion garnish

    Juicy grilled chicken and peppery arugula salad make for a tasty open-faced sandwich. As sandwiches go, I like mine with cheese, melted cheese. It just makes them better!


    Chicken and Gouda Melt Sandwich

    This sammy is a glorious combination of chicken, Gouda (there's the cheese!) and a green salad. As much as I like cheese on a sandwich, I also like open-faced sanwiches. It feels very dinnery to eat (because you have the option of using a knife and fork), and you can get a heck-of-a-lot more piled on that one slice of bread.

    You can buy grilled chicken in the prepared food section of your deli counter if you want a super fast dinner.

    I actually used a panini maker, or countertop grill for the chicken. A grill pan like this one here, is also a great alternative to an outdoor grill during these winter months. I really like this grill pan because it doesn't have a tall edge. I can use it for chicken, burgers and even kabobs because it doesn't have the rim of a typical skillet. It's cast iron, so follow directions for treating and cleaning it!

    Also, if your bakery has a raisin walnut loaf--whooo-eeee that makes this sandwich good! I get in trouble when I buy this bread. I could eat the entire thing. Thus I create breakfast, lunch and dinner options using it! I love the crunch of nuts and savory-sweet burst from the raisins. A cranberry pecan loaf works too. Any type of fruit and nut combo your bakery might have will work.

    📖 Recipe

    Feature recipe image of Grilled Chicken and Gouda Melt Sandwich

    Chicken and Gouda Melt

    Tara Teaspoon
    Save prep time and buy grilled chicken at the supermarket. Just warm it in the oven before you make the sandwiches.
    5 from 2 votes
    Print Recipe Pin Recipe
    Work Time 15 minutes mins
    Cook Time 10 minutes mins
    Total Time 25 minutes mins
    Course Main Course
    Servings 4 servings

    Ingredients
      

    • 4 boneless, skinless chicken breasts (4 to 5 oz each )
    • 1 tablespoon grainy Dijon mustard
    • 1½ tablespoon red wine vinegar
    • ½ cup apricot preserves
    • 4 slices crusty whole-grain bread or raisin-nut bread
    • 6 oz gouda (sliced)
    • 4 cups arugula (3 oz)
    • ½ red onion (thinly sliced)

    Instructions
     

    • Season chicken with salt, pepper and drizzle with olive oil; grill on grill pan or grill press until completely cooked, 5 to 6 min.
    • Heat oven to 375°F. For the dressing stir together mustard, vinegar and preserves; season to taste with salt and pepper; set aside. Toast bread in toaster or oven. On a baking sheet, arrange cheese on toast and place one piece of chicken on top. Cook in oven until cheese begins to melt, about 4 min.
    • Combine arugula and onion and toss with some of the dressing. Place sandwiches on plates, top with salad and drizzle generously with remaining dressing.

    Notes

    The arugula adds a great texture and flavor to this sandwich.

    Nutrition

    Calories: 502kcalCarbohydrates: 18gProtein: 62gFat: 18gSaturated Fat: 9gCholesterol: 193mgSodium: 805mgPotassium: 1032mgFiber: 1gSugar: 4gVitamin A: 780IUVitamin C: 6.8mgCalcium: 383mgIron: 2.3mg
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    If you like this recipe, you'll also want to try my Spinach Melts and Toasts With Sweet Potato Spread.

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    Tara Teaspoon

    I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!

    More about Tara

    Recipe Tara Bench and Vanessa Seder. Photography Rita Maas. Prop Styling Tiziana Agnello. Food Styling Anne Disrude. Originally published LHJ Mar 09

    Comments

      5 from 2 votes

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    1. Shirley Parran says

      March 05, 2017 at 6:32 pm

      This was the best sandwich ever. I will end up using this dressing on many other things, fish, maybe even pork.

      Reply
      • Tara says

        March 14, 2017 at 11:27 pm

        Oh I'm so glad you liked it! And great ideas!!

        Reply
    2. Mary says

      July 19, 2018 at 12:42 pm

      I have been putting arugula on all my sandwiches since I found this recipe! It is wonderful!

      Reply
    3. Carol G says

      February 13, 2023 at 6:55 am

      Was looking for a good sandwich and this was sooo good. The Gouda cheese,, dressing and arugula was just what was needed to take to the next level.

      Reply

    Hi, I'm Tara Teaspoon!

    I’ve been sharing my original ideas for years. What began as a passion, turned into a publishing career as Food Editor at Martha Stewart Living and Ladies’ Home Journal magazines.

    Now I write cookbooks, and share delicious recipes and expert cooking tips with you here! Thanks for stopping by Tara Teaspoon!

    More about me →

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