Almond Chicken Salad Melt

Paula Deen

Makes about 4 large sandwiches

3 cups chopped cooked chicken
1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup toasted slivered almonds
1 tablespoon chopped flat leaf parsley
1 teaspoon honey
3/4 teaspoon salt
8 slices country white bread
Thousand Island salad dressing
8 slices Swiss cheese
1/4 cup butter

In a medium bowl, combine chicken, mayonnaise, sour cream, almonds, parsley, honey, and salt, tossing gently to combine.

Spread one side of each slice of bread evenly with Thousand Island dressing. Top half of bread slices evenly with chicken salad. Place 2 slices Swiss cheese over chicken. Top with remaining slices of bread. Spread half of butter on outside of one side of each sandwich. Place sandwiches, buttered side down, onto a griddle or skillet over medium-low heat. Cook 3 to 4 minutes, or until golden. Spread remaining butter on ungrilled sides of sandwiches, and cook until golden and cheese is melted. Serve immediately.