Buffalo Chicken Melts

By Treebs

Ingredients

• 1 1/2 c (7 oz) Convenient Slow-Cooker Shredded Chicken or breast meat from a store-bought rotisserie chicken.
• 1/4 c finely chopped carrots
• 1/4 c finely chopped celery
• 1 tbsp finely chopped red onion
• 1 tbsp light mayonnaise
• 2 1/2 tbsp Frank's Red Hot Sauce
• Pinch of cayenne pepper (optional)
• 4 slices multigrain bread, lightly toasted
• 8 thin slices tomato
• 4 slices (2.6 oz total) reduced-fat pepper jack cheese

Preparation

Step 1

Adjust an oven rack in the top third of the oven and preheat the broiler.

In a medium bowl, combine the chicken, carrots, celery, red onion, mayonnaise, hot sauce, and cayenne (if using).

Arrange the toast on a baking sheet and put 2 slices of tomato on each. Divide the chicken salad evenly among the slices and top with 1 slice of pepper jack. Broil until the cheese is golden and bubbling, about 2 minutes. Keeping a close eye on it to avoid burning, Serve hot.