These Muhammara Chicken Melts came about because, well, I’ve always liked the idea of an open-face chicken melt but never really found one I liked. And because I had a ton of Muhammara hanging around after making a batch, I was trying to get creative with it. And thus was born these Open-Face Muhammara Chicken Melts, which, if you ask me, are anything but average.
Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Muhammara Chicken Melts Recipe
- 1 recipe Red Pepper Sambal Muhammara Dip
- 1 pound boneless, skinless chicken
- 5 tablespoons extra-virgin olive oil divided
- 1 lemon juiced
- 1/4 ounce fresh thyme sprigs
- Kosher salt and Freshly ground black pepper
- 1 pound cremini mushrooms thinly sliced
- 4 rolls halved (ciabatta or French work well)
- 8 thin slices Gruyere, aged Cheddar, or aged Gouda
- For the Muhammara: Make the Muhammara Dip according to the recipe.
- For the chicken: Heat oven to 350°F and arrange a rack in the middle. Place chicken in a baking dish, top with 3 tablespoons of olive oil, lemon, thyme sprigs, and a big pinch of salt and a few cranks of pepper then turn to coat. Bake uncovered until chicken juices run clear and internal temperature is 165°F, about 30 minutes. Set aside until cool enough to handle then thinly slice.
- For the mushrooms: Meanwhile, heat 2 tablespoons of oil in a large nonstick frying pan over medium-high heat. Add mushrooms, season with salt, and cook, stirring rarely until golden brown, about 10 minutes. Season with additional salt and pepper then set aside.
- For assembly: Heat oven to broil and arrange a rack in the middle. Spread a few spoonfuls of Muhammara Dip on one sandwich half then top with a few slices of chicken, a spoonful of the mushrooms, and a slice of cheese. Repeat to assemble 8 sandwiches then arrange on a rimmed baking sheet. Broil until cheese is melted and browned, about 3 minutes. Serve immediately.