Open-Face Cheese Melt with Smoked Chicken, Kale & Adobo Sauce Mayonnaise

a2 Open-Face Cheese Melt with Smoked Chicken, Kale & Chipotle Mayonnaise

It’s all started from I’ve found leftover kale being pushed at the back of the fridge. Small fridge problem, I’d say. My old fridge has been with me through thick and thin. As evident by the dent and scratches on the fridge door, it has taken a beating from us moving around from place to place. My poor Whirpool fridge!

I have a dream fridge in the form of a bright and happy coloured Smeg. My beloved preferred a classic double French door with an ice dispenser. I wonder who will win in that battle eh? ;) Until then, I think I can still squeeze a couple more years from my existing fridge until my next upgrade, hopefully.

A small fridge has its perks too. It may not be an obvious one but it encourages me to be creative with what I can cook with limited ingredients. I can imagine myself getting carried away with grocery shopping should I have a bigger fridge. That’d be my #bigfridgeproblem later on ha!

Open faced cheese melts are my bread version of fried rice. With grated cheese and bread as the basic ingredients, there are many combinations you can have for the toppings. Think tomato, cured meat, roast meat, canned pineapples, olives, leftover herbs, salad leaves, dinner rolls, yoghurt as drizzle sauce etc.

Here’s a combination which really made my last Sunday brunch.

a10 Open-Face Cheese Melt with Smoked Chicken, Kale & Chipotle Mayonnaise

Open-Face Cheese Melt with Smoked Chicken, Kale & Adobo Sauce Mayonnaise

What you’ll need to make 6 open-faced cheese melts:-

  • 3 large dinner rolls, halved
  • Olive oil
  • 6 leaves of cavolo nero, thinly sliced
  • Salt and pepper to taste
  • 1/2 smoked chicken breast, thinly sliced
  • A handful of grated cheese
  • 1 tbsp low-fat mayonnaise
  • ½ tsp adobo sauce
  • Water

a9a Open-Face Cheese Melt with Smoked Chicken, Kale & Chipotle Mayonnaise

Method:-

Preheat oven to 200C/ 392F. Add olive oil in a medium pan and sauté kale with a little water until tender. Season with salt and black pepper and set aside.  Arrange dinner rolls on a parchment paper lined baking tray. Drizzle some olive oil over them and bake in the oven for 5-10 minutes until they are slightly toasted (the edge of the rolls appears to be slightly brown). Then remove the dinner rolls from the oven, distribute the kale equally on them.  The layer with some grated cheese, smoked chicken and more cheese on top of the smoked chicken slices. Return the dinner rolls back into the oven and melt the cheese using the “grill function”. In the meantime, mix mayonnaise and adobo sauce with generous amount of freshly ground pepper in a small bowl. Add some water to the mayo mixture to achieve a consistency which you can drizzle over the cheese melt.  Drizzle the mayo over the cheese melt and serve immediately.

a4 Open-Face Cheese Melt with Smoked Chicken, Kale & Chipotle Mayonnaise

 

 

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