Eating for One – 7 Meals from One $10 Chicken Part 5: Open Chicken Melt (Crispy, Cheesy & Done Properly)

This is one of those meals that’s simple… but done properly, it feels like something special.

Quick to make.
Big on flavour.
And built from what you already have.

In Part 5, Chef Ian turns one portion of chicken into a crispy open melt  - finished with a touch of smokiness and a rich, tangy topping that takes it to another level.

1. Prepare the Base

• Lightly butter one side of each slice (top side only)
• Place bread onto tray or foil container

👉 The buttered side becomes the topping base

2. Build the Topping

In a bowl, combine:

• Chicken
• Corn
• Tomato (seeds removed)
• Parsley
• Shredded cheese
• Greek Souvlaki Zest

Mix together well

👉 This is where the flavour is built

3. Assemble

• Spoon mixture onto the buttered side of the sourdough

4. Add the Flavour Lift

• Sprinkle smoked paprika over the top

👉 Adds a subtle smoky depth before cooking

5. Cook

• Place into air fryer or oven
• Cook for ~6 minutes or until:
  • Cheese is melted
  • Top is golden
  • Bread is crisp underneath

6. Chef Hack (Keep It Clean)

• Use a small foil tray/container

👉 No mess
👉 No cheese drips
👉 Easy to lift and serve

7. Finish & Serve

• Spoon over Smokey Tomato Relish
• Drizzle with caramelised balsamic glaze

👉 Simple ingredients… finished properly

• Building flavour into simple meals
• Texture balance (crisp + melt)
• Smart assembly
• Cooking with intention

This is a generous serve:

• Enjoy both pieces
• Or save one (uncooked) for another meal
• Or share with a friend

👉 Add a simple salad if you like

Gluten-Free Option

Going gluten-free? Swap the sourdough for your favourite gluten-free bread and leave out the Greek Souvlaki Zest. Season the chicken with smoked paprika, dried oregano, garlic and a little lemon zest instead. Finish with the gluten-free Smokey Tomato Relish and a certified GF balsamic glaze.

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