Paprika–Chicken Salad Melts

Sweet and aromatic paprika combines with mayonnaise, sour cream, potatoes, and chicken to create a Hungarian twist on the classic American chicken salad. I pair it with a sharp cheddar cheese to cut through the subtle creaminess of the salad and sandwich it between two thick slices of fresh rosemary bread for a bit of an herbal relief from the richness. The result is the best chicken salad melt I’ve ever had. The bread toasts up when you toss the sandwich on the griddle and the cheese gets gooey and melty, while the flavor of the salad seeps into the pores of the bread, and sweet bell pepper adds a refreshing crispness. • serves 4

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• 1 pound chicken breast, bone in and skin on
• 1 tablespoon extra virgin olive oil
• 1½ teaspoons kosher salt
• 1½ teaspoons paprika
• ½ teaspoon freshly cracked black pepper
• 1 medium Yukon gold potato, about 10 ounces
• ½ cup sour cream
• 2 tablespoons mayonnaise
• ⅓ red bell pepper, diced
• 1 green onion, thinly sliced
• 8 slices rosemary bread
• 4 teaspoons extra virgin olive oil
• 4 slices sharp cheddar cheese

Preheat the oven to 375°F. Line a baking sheet with foil.

Rub the chicken with the olive oil, then coat with ½ teaspoon of the salt, ½ teaspoon of the paprika, and ¼ teaspoon of the black pepper. Place the chicken and potato on the baking sheet. Poke holes all over the potato with a fork. Roast for 45 to 55 minutes, until the chicken is cooked through and the potato is soft when poked with a fork. Let cool. Peel the skin off the chicken and remove the meat from the bone by gently easing your fingers underneath the breast meat to peel it off the bone in one large piece. Discard the skin and bones. Peel the potato. Dice the chicken and potato into ½-inch cubes.

In a medium bowl, mix together the sour cream, mayonnaise, remaining 1 teaspoon paprika, remaining 1 teaspoon salt, and remaining ¼ teaspoon black pepper until smooth. Add the chicken and potato, along with the bell pepper and green onion and stir until evenly distributed.

Lightly brush one side of each slice of rosemary bread with about ½ teaspoon of the olive oil. Evenly distribute the chicken salad between the un-oiled sides of four slices of bread and top with a slice of cheddar. Top with the remaining bread slices, oiled side facing up.

Heat a griddle over medium heat. Place a sandwich on the griddle and grill until the bread is golden and the cheese has melted, flipping it halfway through. Repeat with the remaining sandwiches and serve immediately.