Chicken Swiss Melt Recipe
Ingredients you will need:
- 1 1/2 lbs. boneless, skinless chicken breast, cooked and chopped
- 12 oz. shredded Swiss cheese
- 1 bunch green onions, fine chop
- 1/2 red bell pepper, fine chop
- 1/2 green bell pepper, fine chop
- Extra virgin olive oil
- 3/4 cup mayo with olive oil
- 1/4 cup horseradish sauce
- 1/4 cup sugar
- 3 tablespoons season salt
- Your choice of sandwich bread (we used Dutch potato buns)
Preheat oven to 400 degrees. Place 1 1/2 lbs boneless, skinless chicken breast in a small container. Chop into small pieces. Drizzle olive oil over chicken. Cook in skillet. Set aside once cooked.
Finely chop 1/2 red bell pepper and 1/2 green bell pepper. Place in mixing bowl.
Add 3/4 cup mayonnaise to mixing bowl.
Add 1/4 cup horseradish sauce to mixing bowl.
Add 12 oz shredded Swiss cheese to mixing bowl.
Fine chop 1 bunch green onions and add to mixing bowl.
Take the cooked chicken and chop further into smaller pieces, though not too small. Place in mixture. Mix thoroughly.
Add 3 tablespoons season salt and 1/4 cup sugar.
Place mixture on bread, making a sandwich.
Place each sandwich on a strip of non-stick aluminum foil.
Completely wrap the sandwich with the foil.
Place sandwiches on a baking sheet and bake in the 400 degree oven for 10 to 15 minutes.
Remove from heat. Unwrap, serve, and enjoy!
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What is Swiss Cheese?
There’s no way you haven’t heard of Swiss cheese, which is famed for the holes or gaps on the surface. These holes are actually called “eyes,” and are the result of the carbon dioxide gas produced by the bacteria in the cheese. It might not sound appealing when phrased that way, but it’s not only safe to eat, but incredibly delicious!
Swiss cheese is primarily manufactured in North America, not Switzerland. There isn’t one specific kind of Swiss cheese, but an array of types, all based on Emmental cheese, a type that comes from a Swiss region of the same name.
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Chicken Swiss Melt Video Transcript
Start Video Transcript
Hi, I’m Chef Ted, and I’m here in the Rada Cutlery kitchen. I’m doing some of my favorites today, so right now I’m going to make a chicken Swiss melt.
We’ve got a couple of chicken breasts here. I’m just going to trim them and clean the tendons and fat tips and structural stuff off. I’m just going to put this into a small container, drizzle a little bit of extra virgin olive oil over it. Now I’m going to cut up peppers for the chicken Swiss melt. We’re going to use about half of a red pepper if it’s a big one like this, a whole one if it’s small. We’ll use a whole green. I’m going to trim out all the white membrane. Then I’m going to do a nice, small dice on it.
I’m going to add a little bit of mayo with olive oil in it. It’s nice because it’s a little lighter than regular mayo but it has really good flavor. Then a little bit of prepared horseradish sauce. Then we’ll mix those together. Now, for the onion factor I’m going to use green onion tops, or scallions.
I’m going to bring the cooked chicken over here. I’m using a spatula to fish it out. I’m going to cut this chicken with the Rada chef knife. Don’t cut too much, especially if you like it chunky. I’m going to toss that in a bowl and then put it in the freezer to cool it down.
I’m going to adjust the seasoning a little bit. Season the way you like it. I just use season salt. You can use salt and pepper, garlic powder, whatever you like. I like to throw a little sugar in, just a tablespoon or two. Mix it all up. When it comes to these sandwiches, they’re served hot, so we’ll be baking them. You can choose whatever kind of bun you like. If you have a favorite, go with that.
I’m using a Dutch potato bun. I like filling them up pretty full. Lots of cheese, lots of chicken. Wrap them up in some non-stick foil. I’m going to use a Rada Stoneware Cookie Sheet and put it into a 400 degree oven and let them bake for 10 to 15 minutes until they’re good, melted, and the buns are kind of crunchy.
The sandwiches have come out of the oven. I’m going to unwrap them and see how they’re doing. And there you have the chicken Swiss melt.
End Video Transcript