One of my favorite sandwiches at Whiskey Cake Kitchen & Bar was their popular “Chicken & Cheese Melt”, an elevated club-style sandwich. But, it’s also VERY good as an entree without the bread! The key to a GREAT meal is using QUALITY components.
It’s easy to replicate it at home by layering quality toasted sourdough with sliced roasted rotisserie chicken breast with crispy peppered bacon topped with melted Fontina cheese, fresh avocado, sliced tomatoes, shredded lettuce and roasted shallot mayo. The shallot mayo is THE BEST component of this sandwich!!
WHISKEY CAKE KITCHEN CHICKEN MELT (copy cat)
SHALLOT MAYO
Avocado oil
2 SMALL shallots, peeled
1/2 cup Duke’s mayonnaise
- Preheat oven to 400°.
- Place peeled shallots on a small baking sheet. Drizzle them with avocado oil.
- Roast for 20 minutes until caramelized and soft.
- Mash the shallot and fold into the mayonnaise.
- Set aside until needed.
SANDWICH
Thick cut QUALITY sourdough bread
Butter
Thick sliced rotisserie chicken
Thick sliced peppered bacon, cooked crisp
Avocado slices, optional & seasonal)
Tomato slices
Crisp green leaf lettuce
- Butter one side of your sourdough slices.
- Place them butter-side down in a hot skillet or panini press.
- Smear the inside of both slices with the roasted shallot mayo.
- On one slice, layer your Fontina cheese, sliced chicken, peppered bacon, avocado, tomato, and lettuce.
- Top with the second slice of bread.
- Press lightly, and flip until both sides are golden-brown and the cheese is beautifully melted.
- Slice in half and serve warm.