Servings: 6
Prep Time: 20 minutes
Cooking Time: 30 minutes
Ingredients
- 1 pound chicken boneless meat cut into ½” diced pieces
- salt to taste
- loaf of bread, sliced
- 1 teaspoon cumin seeds
- 2 large onions thinly sliced
- 1 tablespoon garlic powder
- 4-5 teaspoons of mayonnaise
- 1 teaspoon ground black pepper
- ½ block IFANCA halal certified Cabot cheese, sliced
- vegetable oil as needed to fry onions and stir fry chicken
Step 1
In a toaster, toast all bread slices.
Step 2
In a large skillet, fry onions until golden brown, remove and set aside.
Step 3
In same skillet, add diced chicken, garlic powder, salt and black pepper to make chicken filling.
Step 4
Mix well and stir-fry chicken pieces until nicely browned and remove from skillet, leaving utensil on low heat.
Step 5
Take two toasted slices at a time. Lightly layer with mayonnaise. Place in the skillet, on medium-low heat, mayonnaise side facing up.
Step 6
Put a cheese slice on each toast. On one toast add cooked chicken filling, fried onions, and sprinkle some cumin seeds.
Step 7
Place second hot toast over chicken filling.
Step 8
Gently press toasts together with spatula so cheese can stick to chicken.
Step 9
Warm each side of the sandwich enough to melt the cheese slices.
Step 10
Slice into triangles and serve!
Chef's Note:
You can serve Chicken Patty Melt appetizers with potato wedges or mashed potatoes. Don't forget ketchup!
