Nancy McWhorter – For The Record

The weather is just too hot to spend much time in the kitchen so I eat a lot of sandwiches in the summer. I like to keep a variety of different flavored sliced cheeses in my refrigerator.  This KEEPER recipe was taken from a plastic bag of Sargento Deli Style Sliced Sharp Cheddar Cheese.

My sister-in-law, Ava McWhorter and I both like recipes that include artichokes hearts.  As soon as I read the recipe, I knew she would like it so I invited her to join me for an evening meal.  For accompaniment, I served slices of watermelon.

The sandwich is so tasty, I just had to share it with the Record.

*I found the instructions a bit confusing so I have included the way I prepared the sandwiches.

 

CHEDDAR CHICKEN ARTICHOKE MELTS

2 cups chopped cooked chicken

1 (6 oz.) jar marinated artichoke hearts, drained, finely chopped

3 Tbsp. mayonnaise

2 Tbsp. finely chopped red onion

1 Tbsp. Dijon or grainy mustard (I used the Dijon)

8 slices sourdough bread or rye bread (I used rye), lightly toasted

8 slices Sargento Deli Style Sliced Sharp Cheddar cheese, diagonally cut in half

Combine chicken, artichoke hearts, mayonnaise, onion, and mustard; mix well.  Spread mixture evenly over toast; top with cheese.  Bake in preheated 375○ oven until hot and cheese is melted, about 6 minutes.  Top with remaining toast.

Prep time: 10 minutes.  Bake time: 6 minutes serves: 4

*Prepare the mixture as directed in original instructions.  In my toaster oven, I lightly toasted two slices of the rye bread.  I then evenly spread the chicken mixture on those two slices of toasted bread, topped each piece of the toast with a slice of the Cheddar cheese and baked them in the preheated oven for 6 minutes.  While these were toasting in the oven, I fully toasted 2 more slices of the rye bread in my toaster oven.  I removed the cheese toast from the oven and topped each with the toasted bread from the toaster oven.