Chicken Artichoke Cheddar Melts...& More

Chicken, Artichoke & Cheddar Melts Neva, one of the servers at the restaurant when I worked at LuVici’s told me about this recipe that she tried over the weekend. I cooked b/s chicken breasts in the crockpot and had this that week.

Chicken,Artichoke & Cheddar Melts 2 cups chopped/shredded cooked chicken (Cooked chicken in the crockpot with Montreal Chicken Seasoning) 1 jar (6 oz.) marinated artichoke hearts, drained & finely chopped 3 Tbsp. mayonnaise (Duke's) 2 Tbsp. finely chopped red onion, or a little more to taste! 1 Tbsp. Dijon or grainy mustard (I used Country Dijon made with Whole Grain Mustard) 8 slices Sourdough or Rye bread ( I used Whole Wheat Bagel Thins), lightly toasted 8 slices sliced Sharp Cheddar cheese, cut diagonally. Combine chicken, artichoke hearts, mayonnaise, onion, & mustard; mix well. Spread mixture evenly over toast; top with cheese. Bake in a preheated 375 degree oven for 6 minutes until hot and cheese is melted; about 6 minutes. Top with remaining toast & serve. Instead, I ate mine as open face sandwiches. The next night I had a scoop of the Chicken/artichoke salad with crackers, delicious that way also! Lots of options, use Rotisserie chicken so you don't have to heat up the kitchen...or add your own little tweaks such as sundried tomatoes or toasted pecans. Serve as a Chicken Salad Plate for lunch or dinner...scoop of Chicken Salad on lettuce, scoops of Pimento Cheese with a classic Pear Salad (you know the 50’s salad with lettuce, canned pear half, dollop of mayonnaise, cheddar cheese & a maraschino cherry.