Rotisserie Chicken Melt
with artichoke-spinach pesto / apple cucumber salad
Bright green artichoke-spinach pesto makes these open-faced sandwiches feel elevated. This is a classic Cook Smarts meal last featured way back in 2014.
Smarts: If you're using marinated artichokes in oil, reserve some of the oil and use it to add to the pesto instead of olive oil. You’ll get more flavor this way.
Ingredients
- Rotisserie chicken - 1/2 , shredded
- English muffins - 4
- Artichoke-spinach pesto (ingredients listed separately) - ~2 cups
- Cheese, provolone - 4 slices (sub Swiss or cheddar)
- Walnuts - 1/4 cup
- Artichoke hearts - 8 , drained and rinsed
- Baby spinach - 2 oz
- Garlic - 1 clove , peeled
- Oil, olive - 2 Tbsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Vinegar, apple cider - 1/2 Tbsp
- Mustard, Dijon - 2 tsp
- Oil, olive - 3 Tbsp
- Cucumbers - 6 oz , chopped (use a seedless variety if available)
- Apples - 1 , chopped
- Baby spinach - 5 oz
Prep
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Toast walnuts - (This step is optional; skip if you toasted the walnuts on Tuesday.) If you’d like the walnuts toasted, spread them out on a sheet pan and roast in a 400F / 204C oven until fragrant, 5 to 7 minutes, shaking the pan halfway through cooking. (Can be done up to 5 days ahead)
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Rotisserie chicken - (Skip if chicken was prepped ahead for Tuesday.) Take meat off the bone and shred. Use a knife and fork or your hands. (Can be done up to 5 days ahead)
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Make pesto - Combine walnuts, artichoke hearts, spinach (portion for pesto), garlic, olive oil (portion for pesto), salt, and pepper in a food processor. Pulse until thickened, adding some water if needed to help it blend. Add more salt and pepper if needed. (Can be done up to 5 days ahead)
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Make dressing - Whisk together vinegar, mustard, and olive oil (portion for salad). Season with some salt and pepper. (Can be done up to 5 days ahead)
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Cucumbers / Apples - Prep as directed.
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Make
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Turn on the oven’s broiler and place a rack about 6” / 15 cm below the heat source.
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Open up English muffins and spread them out, cut-side up on a sheet pan. Broil for a few minutes just to crisp them up.
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Remove English muffins from the oven and divide pesto between them. Top with chicken and then cheese (tear slices to fit over the toppings).
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Return pan to the oven and continue broiling until cheese is melted and bubbly, 4 to 6 minutes more.
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While melts are cooking, toss together cucumbers, apples, and spinach (portion for salad). Add dressing until salad is dressed to your liking.
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Serve chicken melts with salad on the side. Enjoy!
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