5.0 – 1 reviews • Cheddar
| Level: |
Easy |
| Total: |
40 min |
| Active: |
20 min |
| Yield: |
6 servings |
Ingredients
- 1/2 cup white wine vinegar
- 4 teaspoons granulated sugar
- Kosher salt
- 1 red onion, thinly sliced
- 1 rotisserie chicken
- 1 cup mayonnaise
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 lemon
- Freshly ground black pepper
- 1 stalk celery, diced
- 3 ciabatta rolls
- 1 tablespoon olive oil
- 1 cup Cheddar cheese, grated
Instructions
- Add the vinegar, sugar, 2 teaspoons of kosher salt and 1 cup water to a small saucepan and cook over medium-high heat until the liquid simmers and the sugar dissolves, about 5 minutes.
- Put the thinly sliced red onion in a medium bowl, add the pickling liquid and set aside.
- Shred the white and dark meat of the rotisserie chicken using two forks.
- Put the shredded chicken in a food processor and pulse until ground.
- Combine the mayonnaise, garlic powder and onion powder in a large bowl. Squeeze the juice from the 1/2 lemon into the mixture and season with salt and pepper.
- Stir in the ground chicken and diced celery. Trust your taste buds and add more spices, salt, pepper or lemon juice, if needed.
- Preheat the broiler.
- Halve the ciabatta rolls with a serrated knife and put them on a baking sheet. Brush both sides of the bread with the olive oil and cook until golden brown, 3 to 5 minutes.
- Remove the ciabatta rolls from the broiler.
- Evenly divide the chicken salad between the rolls. Top with the grated Cheddar cheese and bake until the cheese melts, 1 to 2 minutes.
- Top the sandwiches with the pickled onions and serve.
- Enjoy.
Nutrition Facts
| Serving Size |
1 of 18 servings |
| Calories |
335 |
| Total Fat |
23 g |
| Saturated Fat |
6 g |
| Carbohydrates |
12 g |
| Dietary Fiber |
1 g |
| Sugar |
2 g |
| Protein |
16 g |
| Cholesterol |
62 mg |
| Sodium |
300 mg |
