Chicken Salad Bacon Melt is a crispy, golden chicken salad sandwich filled with creamy shredded chicken, crunchy celery, and crisp bacon. Brioche bread gives it a slightly sweet, buttery base, while grilling the outside until deeply golden turns a simple chicken sandwich into something much more satisfying.
What makes this sandwich a little unusual is the mayonnaise on the outside of the bread. Instead of butter, a thin coating of mayo helps the brioche brown evenly and develop a crisp, almost griddled crust.
Using store-bought rotisserie chicken means there’s very little cooking beyond crisping the bacon and grilling the sandwiches. The chicken filling itself comes together in minutes.
The contrast in texture is especially good: creamy chicken salad, crunchy celery, crisp bacon, and golden brioche all in the same bite.
They’re also easy to turn into smaller portions. One sandwich becomes four neat pieces, making this recipe useful when you want something that can be shared rather than a full-size sandwich for each person.
Inside, the filling stays straightforward. Rotisserie chicken makes preparation quick, celery adds crunch, and bacon brings a smoky, salty bite to each piece.
Cutting away the crusts and dividing each sandwich into four smaller pieces makes these especially good for lunch platters, brunch, or casual gatherings.
Ingredients You’ll Need
You’ll need just a handful of simple ingredients:
- Rotisserie chicken
- Mayonnaise
- Celery
- Salt
- Black pepper
- Brioche sandwich bread
- Bacon
How To Make Chicken Salad Bacon Melt
Step 1: Preheat the oven to 350°F. Line a sheet pan with parchment and place an oven-safe wire rack over the top.
Step 2: Arrange the bacon strips in a single layer on the rack. Bake for about 25 minutes, or until browned and crisp. Transfer the bacon to a paper-towel-lined plate and set aside.
Step 3: Add the shredded rotisserie chicken, ¾ cup mayonnaise, and finely diced celery to a mixing bowl. Season with salt and black pepper, then stir until the chicken is evenly coated.
Step 4: Arrange six slices of brioche on your work surface. Divide the chicken mixture evenly among them and spread it from corner to corner.
Step 5: Place 2 slices of crispy bacon over each portion of chicken salad, then close the sandwiches with the remaining brioche slices.
Step 6: Spread approximately 1 tablespoon mayonnaise per sandwich in a thin layer over the outside of both pieces of bread. Make sure the mayo reaches close to the edges for even browning.
Step 7: Preheat a large skillet or griddle over medium heat for about 3 minutes. Add the sandwiches without overcrowding the pan.
Step 8: Cook for 2–3 minutes per side, pressing down lightly, until the brioche is crisp and deeply golden on both sides.
Step 9: Transfer the sandwiches to a cutting board. Trim away the crusts if desired, then cut each sandwich into four smaller pieces and serve warm.
Chicken Salad Bacon Melt Variations
Cheesy Chicken Salad Bacon Melt
Add a thin slice of cheddar or provolone before closing the sandwich for a melted cheese layer.
Extra-Crunchy Chicken Filling
Increase the finely diced celery slightly for more crunch throughout the creamy chicken.
Croissant Chicken Sandwich
Skip the griddle and serve the same chicken and bacon filling inside split croissants for a cold brunch variation.
Toasted Brioche Chicken Sandwich
Toast the brioche separately and assemble the chicken salad and bacon afterward when you prefer a cooler filling.
Mini Chicken Salad Bacon Melt Bites
Trim and cut each grilled sandwich into four pieces, then arrange them on a platter for an easy party-sized version.
Storing Chicken Salad Bacon Melt
The chicken salad can be stored separately in an airtight container in the refrigerator for about 3–4 days, provided the cooked chicken was fresh when you prepared it.
Why Use Mayonnaise Instead Of Butter For Grilling?
A thin layer of mayonnaise spreads easily across soft brioche and helps create an evenly browned, crisp exterior on the griddle.
Can I Make The Chicken Salad Ahead?
Yes. Prepare the chicken filling, cover it, and refrigerate until needed. Assemble and grill the sandwiches shortly before serving.
What Chicken Works Best?
Rotisserie chicken is especially convenient, but leftover roasted or baked chicken works just as well.
Why Is My Sandwich Getting Dark Before It’s Crisp?
The skillet is probably too hot. Brioche contains enough sugar to brown fairly quickly, so medium heat works better than high heat.
Can I Use Another Bread?
Yes. Soft white sandwich bread, challah, or another sturdy enriched bread can work, although brioche gives the sandwich its distinctive buttery texture.
Do I Have To Remove The Crusts?
No. Trimming them gives you smaller, tidier pieces for serving, but leaving the crusts intact is perfectly fine for an everyday lunch.
Fully assembled grilled sandwiches are best eaten right away. The chicken filling gradually softens the toasted brioche during storage, so preparing only as many sandwiches as you plan to eat gives you the best texture.
What To Serve With Chicken Salad Bacon Melt
- Potato chips: Crisp, salty chips are an easy match for the creamy chicken filling and toasted brioche.
- Dill pickles: Their sharp, tangy crunch cuts nicely through the rich mayonnaise and bacon.
- Fresh fruit: Grapes, berries, melon, or apple slices make a lighter addition to a lunch plate.
- Tomato soup: A warm bowl of tomato soup turns the sandwich into a cozy lunch without adding much extra work.
- Fresh salad: A simple green salad with vinaigrette adds freshness alongside the rich grilled sandwich.
- Fresh vegetables: Cucumber, carrots, celery, and bell pepper strips work especially well when serving smaller sandwich pieces on a lunch platter.
Keep the heat at medium rather than trying to grill these quickly over high heat. Brioche browns easily, and slower cooking gives the outside time to become crisp without burning.
And use only a thin layer of mayonnaise on the outside. You need enough to coat the bread evenly, not so much that the sandwich becomes greasy.
Chicken Salad Bacon Melt
Ingredients
- 1 pound store-bought rotisserie chicken shredded
- ¾ cup mayonnaise
- 6 tablespoons mayonnaise for grilling
- ½ cup celery finely diced
- Salt to taste
- Black pepper to taste
- 12 slices brioche sandwich bread
- 12 slices bacon
Instructions
- Preheat the oven to 350°F and prepare a sheet pan with a wire rack set over parchment.
- Arrange the bacon on the rack and bake for about 25 minutes, or until crisp.
- Combine the shredded chicken, ¾ cup mayonnaise, celery, salt, and pepper.
- Divide the chicken salad among six slices of brioche and spread evenly.
- Top each portion with 2 slices bacon, then add the remaining bread slices.
- Spread approximately 1 tablespoon mayonnaise per sandwich in a thin layer over both outer surfaces.
- Preheat a griddle or large skillet over medium heat for about 3 minutes.
- Grill the sandwiches for 2–3 minutes per side, pressing lightly, until crisp and golden brown.
- Transfer to a cutting board, trim the crusts if desired, and cut each sandwich into four pieces.
- Serve warm.
Leave a Reply