Chicken Melt

Simple yet tasty. At lunch yesterday I had the kids by myself, so I thought about giving them tuna, despite Sadie’s “no!” when asked. That made me think of tuna melts to be different, especially given the presence of a chunk of sharp cheddar – almost too sharp – that the kids seem to love.

Then I remembered a boneless chicken breast with sweet barbecue sauce I had leftover from the oven a couple days ago.

I sliced that thin, across the grain, and laid it out on two slices of bread in the toaster oven tray. I topped it with large crumbs of sharp cheddar, not covering it completely, as with slices or a coherent layer of shredded cheese, though YMMV.

In it went for a top brown cycle. With tuna I’d often do part of a second top brown cycle to make the cheese especially melty and bubbly, but for the chicken that was enough.

It was delicious. A shame the kids weren’t enthusiastic, distracted instead by the Terra vegetable chips I noticed we had and served with it. Speaking of unexpectedly tasty things that perhaps shouldn’t work, but do. Sadie wouldn’t eat hers but guarded it with her life. I ate half of Valerie’s, and she did eat most of the rest.

Anyway, it turned out to be a cool thing to do with leftover chicken.

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