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.