This hearty sourdough chicken melt is the ultimate comfort sandwich! Juicy seasoned chicken thighs, melty fresh mozzarella, and sweet roasted red peppers and onions, all grilled between golden, crispy slices of sourdough. It’s a crave-worthy lunch or dinner you’ll make on repeat.
INGREDIENTS
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2 teaspoons of your favorite rub or seasoning blend
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Olive oil (for cooking and toasting)
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4 oz fresh mozzarella cheese, shredded or torn
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½ cup roasted red peppers, sliced
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½ white onion, thinly sliced
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4 slices sourdough bread
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1 teaspoon salt
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1 teaspoon black pepper
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¼ cup fresh parsley, chopped
INSTRUCTIONS
1. Pound the chicken thighs to even thickness. Season both sides with your favorite rub.
2. Heat a skillet over medium-high heat with a splash of olive oil. Sear the chicken thighs until golden and cooked through (internal temp of 165°F). Remove from skillet and set aside.
3. In a bowl, mix the fresh mozzarella. Slice the roasted red peppers and onion. In the same skillet, add a touch more olive oil and sauté the peppers and onions with a pinch of salt and pepper until softened and lightly caramelized.
4. Lay out 4 slices of sourdough bread. To 2 slices, add about 2 oz of mozzarella each. Drizzle the other 2 slices with about 1 teaspoon olive oil each and sprinkle with salt and pepper.
5. Add a couple tablespoons of extra virgin olive oil to the skillet. Toast the sandwiches like you would a grilled cheese—until the bread is golden and crispy and the cheese is melted.
6. Layer the cooked chicken thighs and the red pepper/onion mix between the cheesy slices. Sprinkle with freshly chopped parsley. Press together, slice in half, and serve hot!
