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Manchego-Chicken Melts

Manchego-Chicken Melts with Tomato and Herbed Aioli

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Recipe Details


Chef Taylor will never forget her first bite of pan con tomate, a Spanish specialty of grilled bread rubbed with peak-season tomatoes and garlic. Here, she’s turning the snack into a full-on hearty dinner. Fluffy, oven-toasted ciabatta bread is perfect for soaking up a plum tomato–garlic sauce before sandwiching chicken, melty Manchego cheese, and herb-laced mayo.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Taylor

    By Chef Taylor

    Nutritional info

    • Calories 780
    • Protein 43g
    • Total Carb 46g
    • Total Fat 46g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • ciabatta buns
      ciabatta buns
    • parsley
      1/8 ounce
    • plum tomato
      plum tomato
    • roasted piquillo pepper
      roasted piquillo pepper
    • garlic
      2 cloves
    • mayonnaise
      2 packets
    • boneless skinless chicken breasts
      boneless skinless chicken breasts
    • shredded Manchego cheese
      2 ounces
      shredded Manchego cheese
    • sherry vinegar
      1 tablespoon
      sherry vinegar
    • mixed lettuces
      3 ounces
      mixed lettuces
    • sliced almonds
      2 tablespoons
      sliced almonds

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • plastic wrap
    • meat mallet (optional)
    • 12" large pan
    • baking sheet


    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Preheat oven to 425°F. Slice buns open horizontally, if they arrived whole. Rinse all produce. Finely chop parsley leaves and stems, keeping separate. Finely chop tomato. Finely chop piquillo pepper. Mince garlic and divide evenly between 2 small bowls. To 1 bowl, add tomato, ½ tablespoon olive oil, and ½ teaspoon salt and stir to combine. To other bowl with garlic, add mayonnaise and parsley stems, stirring to make herbed aioli.

    2. Pound chicken

      Pound chicken

      Pat chicken dry with paper towel and place between 2 large pieces plastic wrap. Using a meat mallet or heavy pan, pound to ¼-inch thickness. Season chicken all over with ½ teaspoon salt and black pepper as desired.

    3. Cook chicken

      Cook chicken

      Heat 2 teaspoons olive oil in a large pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, 2-3 minutes per side. Transfer chicken to a cutting board and halve crosswise.

    4. Toast buns

      Toast buns

      While chicken cooks, arrange buns cut-side up on a baking sheet. Drizzle cut sides with ½ tablespoon olive oil and ¼ teaspoon salt. Bake until toasted and light golden, 3-5 minutes.

    5. Finish melts

      Finish melts

      Once toasted, transfer bun tops to serving plates. Spoon tomato-garlic mixture over bun bottoms, then stack with chicken (everyone gets 2 pieces!) and sprinkle over Manchego cheese. Return to oven and bake until cheese has melted, 4-5 minutes. Meanwhile, spread bun tops with herbed aioli.

    6. Toss salad and plate melts

      Toss salad and plate melts

      In a large bowl, whisk together sherry vinegar, piquillo pepper, 1½ tablespoons olive oil, ¼ teaspoon salt, and black pepper as desired. Pat lettuces dry with paper towel and add to bowl with dressing, along with almonds and parsley leaves. Toss to coat. Close Manchego-chicken melts with bun tops, serve with salad, and dig in!

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