Jerk Chicken Salad Melt Recipe

Marinate chicken

Pat the chicken thighs dry with paper towels. In a bowl, mix 2 tbs jerk seasoning, 1 tbsp olive oil, 1 tbsp lime juice, 1 tsp minced garlic and 1 tsp salt. Rub the mixture evenly over the chicken. Cover and refrigerate for at least 30 minutes, ideally 2 hours.

Cook chicken

Heat a skillet or grill pan over medium-high heat and add 1 tsp olive oil (or a small brush of oil). Cook chicken thighs 4–6 minutes per side, until nicely charred and the internal temperature reaches 165°F (74°C). Remove to a plate and let rest 5 minutes, then thinly slice or shred into bite-sized pieces.

In a small bowl, whisk together 1/2 cup Greek yogurt (or mayo), 1 tbsp lime juice, 1 tsp honey, 1/2 minced scotch bonnet or jalapeño (if using), 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust seasoning; set aside.

In a large bowl combine 3 cups mixed salad greens, 1 thinly sliced red bell pepper, 2 sliced green onions, 1 cup diced mango or pineapple (optional), 1 cup halved cherry tomatoes and 1 tbs chopped cilantro. Season with 1/2 tsp salt and 1/4 tsp black pepper and toss gently to combine.

Add the sliced/shredded jerk chicken to the salad bowl and toss with about half (or to taste) of the prepared dressing so ingredients are evenly coated but not soggy. Reserve the remaining dressing for serving or brushing on the bread before toasting.

Spread softened butter evenly on one side of each bread slice (8 slices). If you prefer less butter, brush with olive oil instead. Place 4 slices buttered-side down on a work surface.

Divide the dressed jerk chicken salad evenly among the 4 bread slices (the ones buttered-side down), mounding it in the center and leaving a 1/2-inch border so the sandwich closes without spilling.

Top each mound with 2 slices of cheese (or enough to cover) and close with the remaining 4 bread slices, buttered-side up.

Heat a large skillet or griddle over medium heat and add a little olive oil or spray to coat. Place sandwiches in the skillet (work in batches if necessary). Cook 3–4 minutes per side pressing gently with a spatula, until bread is golden brown and cheese is melted. Lower heat if the bread browns too quickly before the cheese melts.

Transfer sandwiches to a cutting board and let rest 1–2 minutes. Slice each sandwich in half and serve immediately with remaining dressing on the side for dipping or drizzling.