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Delicious grilled chicken sandwiches with fresh greens on toasted bread, perfect for lunch or dinner.

Grilled Chicken Cheese Melt Sandwich on Sourdough

Amber Bondar
This grilled chicken cheese melt sandwich on sourdough is made with sliced chicken breast, spicy Havarti, arugula, roasted red pepper spread, and buttered sourdough grilled on the barbecue until golden brown.
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Prep Time 5 minutes
Cook Time 26 minutes
Total Time 31 minutes
Course dinner, lunch, Main Course
Cuisine American, Canadian
Servings 3 Sandwiches
Calories 51 kcal

Equipment

  • Air Fryer
  • Gas BBQ Propane
  • Spatula
  • Bread Knife

Ingredients
  

Cooked Chicken Breast

  • 2 Lrg Chicken Breasts Boneless Skinless
  • Season Salt To Taste
  • Black Pepper To Taste

Sandwich

  • 4 Lrg Sourdough Bread Slices
  • Butter Softened for spreading
  • 3 Tbsp Roasted Red Pepper Spread Add more if needed
  • 1 Medium Sweet Onion Thin sliced rings use as many as preferred
  • 1 Cup Arugula Washed, dried
  • 6 Sliced Jalapeno Havarti Cheese

Instructions
 

Cooking Chicken

  • Season the chicken breasts with seasoned salt and black pepper. Cook in the air fryer until fully cooked through, then let the chicken rest for several minutes before slicing.
    2 Lrg Chicken Breasts, Season Salt, Black Pepper
  • For Ninja Foodi Dual Basket air fryer-air fry at 400F for 20 minutes before testing for done. Chicken should be 165F internal temperature or until no longer pink in the middle.
  • Let cooked chicken rest five minutes before slicing.
  • Slice the chicken across the grain into fairly even pieces.

Assembling Sandwich

  • Butter one side of each slice of sourdough bread.
    4 Lrg Sourdough Bread Slices, Butter
  • Spread roasted red pepper spread on the inside of one slice of bread for each sandwich.
    3 Tbsp Roasted Red Pepper Spread
  • Layer the sliced chicken, sweet onion, arugula, and spicy Havarti over the red pepper spread. Place the cheese over the arugula to help hold it in place once melted.
    2 Lrg Chicken Breasts, 1 Medium Sweet Onion , 1 Cup Arugula, 6 Sliced Jalapeno Havarti Cheese
  • Top with the second slice of sourdough, buttered side facing out.

Grilling Sandwich

  • Preheat the barbecue to about 350°F, keeping the heat closer to medium-low.
  • Place the sandwiches directly on the grill grates at a slight angle. Close the barbecue lid and cook for 2–3 minutes.
  • Check the underside before flipping. Once the bread is golden brown and releases easily, gently flip the sandwich using a spatula and one hand to steady the top.
  • Cook the second side for another 2–3 minutes, or until the sourdough is toasted and the Havarti is melted.
  • Remove from the grill, rest briefly, then slice with a bread knife and serve hot.

Notes

Notes

  • Use medium-low heat so the bread does not burn before the cheese melts.
  • Large sourdough slices make this a hearty dinner-sized sandwich.
  • Smaller bread slices can stretch the recipe into more servings.
  • Olive oil can be brushed lightly on the bread instead of butter, but butter gives a richer crust.
  • Leftover rotisserie chicken or sliced grilled chicken can be used instead of freshly cooked chicken.
  • Nutritional facts in the recipe card are only meant as a guideline.
 

Nutrition

Calories: 51kcalCarbohydrates: 10gProtein: 2gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.02gCholesterol: 2mgSodium: 237mgPotassium: 183mgFiber: 1gSugar: 6gVitamin A: 252IUVitamin C: 13mgCalcium: 52mgIron: 1mg
Keyword bbq, grilled chicken, sourdough sandwich, Summer Meal
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