Sweet Heat Chicken Melt Recipe

In a small bowl whisk together mayonnaise, minced garlic, lemon juice, Dijon, salt, and black pepper until smooth. Taste and adjust seasoning. Refrigerate until ready to assemble (at least 10 minutes to let flavors meld).

Place thinly sliced red onion in a jar or small bowl. Whisk rice vinegar, warm water, sugar, and 0.25 tsp salt until sugar dissolves. Pour pickling liquid over onions, press down so they are submerged, and let sit at room temperature for 10–20 minutes (or refrigerate up to several hours).

While onions pickle, place napa/mixed greens in a bowl, lightly toss with a pinch of salt and a small drizzle of olive oil if desired. Keep chilled until assembly.

If your chicken is raw: preheat oven to 400°F (204°C) or heat a skillet over medium-high. Pat 2 chicken breasts dry, rub with 1 tbs olive oil and the seasoning mix (smoked paprika, garlic powder, onion powder, 0.5 tsp salt, 0.25 tsp pepper).

Cook in oven 18–22 minutes (internal 165°F / 74°C) or sear in skillet 4–6 minutes per side until cooked through. Let rest 5 minutes, then shred or thinly slice. If using pre-cooked chicken, toss warm chicken with seasoning mix to coat evenly.

Toss shredded chicken with 3 tablespoons hot honey, reserving 1 tablespoon for finishing drizzle.

Preheat a skillet or griddle over medium heat.

Spread about 1 tablespoon garlic aioli on the inside of each sourdough slice (16 spread surfaces for 8 slices).

On four slices, divide the napa blend evenly (about 3/4 cup per sandwich), top with a generous handful of pickled red onions (drain excess liquid), then place about 1/2 cup seasoned hot-honey chicken on top.

Layer 2 slices provolone and 2 slices pepper jack over the chicken (or enough to cover). Add a few slices of fresh jalapeño to one sandwich layer for a bright heat—use more or less to taste.

Top each sandwich with the remaining sourdough slice, aioli-side down. Spread the outside of each top and bottom slice with about 1/2 tablespoon softened butter (for a total of 1 tbs per sandwich, butter both outside sides).

Place sandwiches on the preheated skillet. Cook 3–4 minutes per side pressing gently with a spatula until bread is golden brown and cheese is melted. If bread browns before cheese melts, lower heat and cover skillet for 1–2 minutes to encourage melting.

Remove sandwiches and let rest 1–2 minutes, then slice in half. Drizzle remaining 1 tablespoon hot honey over the cut sandwiches and serve immediately.