A yogurt-lightened dressing and shredded rotisserie chicken make this chicken salad melt convenient. We cook two sandwiches at a time on low heat to crisp up the bread and melt the cheese without burning.
1/4 cup of Greek-style plain strained whole milk yogurt 1/4 cup mayo 1/4 cup finely chopped celery 2 tsp of grated lemon zest 2 tsp Dijon mustard 1/4tsp ground pepper
1/4tsp salt 1 cup shredded rotisserie chicken 1/4 cup finely sliced red onion 8 whole-wheat slices 1 tomato, cored and cut into 8 slices 2 tablespoons unsalted butter, melted 4 American cheese slices
Stir the yogurt, mayonnaise, celery, lemon juice, mustard, pepper and salt together in medium bowl until well combined. Fold in the chicken and onion until evenly coated.
Brush 1 half of each loaf with melted butter (3/4 teaspoon each); Place the bread, buttered sides down, on a work surface. Spread 1/4 cup chicken salad on each of 4 slices.
Heat the large cast iron skillet over medium heat. Cook the 2 sandwiches, covered with a lid slightly smaller than the pan, until the cheese is melted and the bread golden and crispy, 3 to 4 minutes per side.
Place sandwiches under foil on a plate to keep warm; Wipe pan clean and repeat with remaining 2 sandwiches. Cut sandwich in half and serve hot.