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Paula Deen’s Almond Chicken Salad Melt: A Southern Comfort Classic

Chicken salad has always been a staple in my family, a dish synonymous with summer picnics and quick weekday lunches. But it wasn’t until I stumbled upon a recipe for a chicken salad melt, with toasted almonds adding a satisfying crunch, that my love for this humble classic truly ignited. I remember the first time I tasted it – the creamy chicken, the nutty almonds, the tangy dressing, all melted together between slices of perfectly golden bread. It was pure comfort on a plate, a symphony of flavors and textures that left me wanting more. This recipe, inspired by Paula Deen’s version, brings back those cherished memories with every delicious bite.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 6-8 minutes
Total Time: 21-23 minutes
Servings: 4
Yield: 4 Sandwiches
Dietary Type: Not specified

Ingredients

3 cups chopped cooked chicken
1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup toasted slivered almonds
1 tablespoon chopped flat leaf parsley
1 teaspoon honey
3/4 teaspoon salt
8 slices country white bread
1/4 cup Thousand Island dressing
8 slices Swiss cheese
1/4 cup butter

Equipment Needed

Medium Bowl
Griddle or Skillet
Spatula

Instructions

In a medium bowl, gently combine the chopped cooked chicken, mayonnaise, sour cream, toasted slivered almonds, chopped flat leaf parsley, honey, and salt. Be careful not to overmix, as you want to preserve the texture of the chicken and almonds.
Spread one side of each slice of country white bread evenly with Thousand Island dressing. This dressing adds a delightful tangy sweetness that complements the savory chicken salad and nutty almonds.
On four of the bread slices (the ones with the dressing), evenly distribute the chicken salad mixture. Make sure the chicken salad is spread all the way to the edges of the bread for maximum flavor in every bite.
Top the chicken salad on each of the four bread slices with 2 slices of Swiss cheese. The Swiss cheese melts beautifully and adds a nutty, slightly sweet flavor that pairs perfectly with the other ingredients.
Place the remaining four bread slices (also with Thousand Island dressing) on top of the Swiss cheese, creating your sandwiches.
Spread half of the butter on the outside of one side of each sandwich. Ensure the butter is evenly distributed for a beautifully golden-brown crust.
Place the sandwiches, buttered side down, onto a griddle or skillet over medium-low heat. Cooking over medium-low heat ensures that the bread toasts slowly and evenly, and that the cheese melts completely without burning the bread.
Cook for 3 to 4 minutes, or until the bottom side is golden brown and crispy. Keep a close eye on the sandwiches to prevent burning. Gently lift the edge with a spatula to check for doneness.
Spread the remaining butter on the ungrilled sides of the sandwiches.
Flip the sandwiches and cook for another 3 to 4 minutes, or until the second side is golden brown and the cheese is melted and gooey. Again, monitor the heat carefully to prevent burning.
Serve immediately. The sandwiches are best enjoyed hot, when the cheese is perfectly melted and the bread is crispy.

Expert Tips & Tricks

Toast the almonds yourself for a fresher, more intense flavor. Simply spread the slivered almonds on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, or until lightly golden. Watch them closely, as they can burn easily.
For a richer flavor, use a combination of mayonnaise and aioli in the chicken salad.
If you don’t have country white bread, you can use any sturdy bread that will hold up well to the filling. Sourdough, brioche, or even a hearty whole wheat bread would work well.
To prevent the bread from getting soggy, make sure to drain any excess moisture from the cooked chicken before adding it to the chicken salad.
If you don’t have Thousand Island dressing, you can substitute with a mixture of mayonnaise, ketchup, sweet pickle relish, and a dash of Worcestershire sauce.
For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce to the chicken salad.

Serving & Storage Suggestions

Serve these Almond Chicken Salad Melts immediately while they are hot and the cheese is melted and gooey. They are delicious on their own, or you can pair them with a side of creamy tomato soup, a crisp green salad, or some sweet potato fries.

Leftover chicken salad can be stored in an airtight container in the refrigerator for up to 3 days. However, the assembled sandwiches are best eaten immediately, as the bread will become soggy over time. If you want to prepare the sandwiches ahead of time, store the chicken salad separately and assemble the sandwiches just before cooking.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value*
Calories	851.2 kcal	N/A
Calories from Fat	503 g	59%
Total Fat	55.9 g	86%
Saturated Fat	23.8 g	119%
Cholesterol	179.9 mg	59%
Sodium	1269 mg	52%
Total Carbohydrate	39.3 g	13%
Dietary Fiber	2.5 g	9%
Sugars	9 g	35%
Protein	48 g	95%

*Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

For a gluten-free option: Use gluten-free bread.
For a dairy-free option: Substitute the Swiss cheese with a dairy-free cheese alternative. You can also use dairy-free sour cream.
Add some vegetables: Dice some celery, red onion, or grapes and add them to the chicken salad for extra crunch and flavor.
Use different nuts: Substitute the slivered almonds with chopped walnuts, pecans, or macadamia nuts.
Change the cheese: Try Gruyere, provolone, or Monterey Jack cheese instead of Swiss.
Make it a wrap: Instead of bread, use a large tortilla to make a chicken salad wrap.

FAQs (Frequently Asked Questions)

Q: Can I use rotisserie chicken for this recipe?
A: Absolutely! Rotisserie chicken is a great shortcut and adds a lot of flavor. Just make sure to remove the skin and shred or chop the chicken before adding it to the salad.

Q: Can I make the chicken salad ahead of time?
A: Yes, the chicken salad can be made up to 24 hours in advance. Store it in an airtight container in the refrigerator. This is a great way to save time when you’re ready to assemble the sandwiches.

Q: What if I don’t have Thousand Island dressing?
A: No problem! You can easily make your own by combining mayonnaise, ketchup, sweet pickle relish, and a dash of Worcestershire sauce.

Q: Can I grill the sandwiches on an outdoor grill?
A: Yes, you can grill the sandwiches on an outdoor grill. Just make sure to preheat the grill to medium-low heat and grill the sandwiches for 3-4 minutes per side, or until golden brown and the cheese is melted.

Q: How do I prevent the almonds from burning when toasting them?
A: Keep a close eye on the almonds while they are toasting. Stir them frequently and remove them from the oven as soon as they are lightly golden brown. They will continue to toast slightly after they are removed from the oven.

Final Thoughts

This Almond Chicken Salad Melt is more than just a sandwich; it’s a warm hug on a plate. The combination of creamy chicken salad, crunchy almonds, tangy dressing, and melted Swiss cheese is simply irresistible. I encourage you to try this recipe and experience the magic for yourself. Feel free to experiment with different variations and substitutions to create your own signature version. And don’t forget to share your feedback – I’d love to hear what you think! Pair it with a chilled glass of iced tea on a sunny afternoon, and you’ve got the perfect Southern comfort meal.

Paula Deen’s Almond Chicken Salad Melt Recipe