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Dill Pickle Rotisserie Chicken Melts

Crisp sourdough piled with creamy dill pickle rotisserie chicken, sharp cheddar, and bubbling mozzarella, then finished with fresh dill and extra pickles.
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course dinner, Lunch
Cuisine American-inspired
Servings 4
Calories 570 kcal

Ingredients
  

Dill Pickle Chicken

  • 3 cups shredded rotisserie chicken
  • 1/3 cup mayonnaise
  • 1/3 cup finely chopped dill pickles
  • 1 tablespoon dill pickle brine
  • 1 tablespoon Dijon mustard
  • 2 tablespoons thinly sliced scallions
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper

Melts

  • 4 large thick slices sourdough bread
  • 1 tablespoon olive oil
  • 3/4 cup shredded sharp cheddar cheese
  • 1/2 cup shredded low-moisture mozzarella cheese
  • 2 tablespoons chopped fresh dill
  • 1/4 cup thinly sliced dill pickles for serving
  • Hot sauce for serving (optional)

Instructions
 

  • Position an oven rack about 6 inches from the heating element and preheat the broiler.
  • In a medium bowl, combine the rotisserie chicken, mayonnaise, chopped dill pickles, pickle brine, Dijon mustard, scallions, garlic powder, and black pepper.
  • Arrange the sourdough slices on a sheet pan and brush the tops lightly with olive oil. Broil for 1 to 2 minutes, watching closely, until lightly golden and toasted.
  • Remove the pan from the oven. Divide the dill pickle chicken mixture evenly among the toasted bread slices.
  • Combine the cheddar and mozzarella, then divide the cheese evenly over the chicken.
  • Return the melts to the broiler for 2 to 4 minutes, watching closely, until the cheese is completely melted, bubbling, and browned in spots.
  • Finish with fresh dill and additional sliced pickles. Serve immediately with optional hot sauce.

Notes

Thick, sturdy sourdough works best because it can support the creamy chicken filling without becoming soggy. Low-moisture mozzarella provides melt and stretch while sharp cheddar gives the sandwich a stronger flavor. The chicken mixture can be prepared up to one day ahead and refrigerated, but assemble and broil the melts immediately before serving. For less pickle intensity, reduce the chopped pickles to 1/4 cup and omit the extra pickle garnish.