From poultry to seafood, most proteins are well-suited to a melt sandwich. By changing the cheeses and even adding another protein, you can completely change the flavor profile of these sandwiches. First, here is the recipe for a more traditional melt sandwich using turkey and a mild swiss cheese.

Turkey Melt

8 slices turkey, deli-sliced
4 croissants
4 slices swiss cheese
3 dill pickle spears, sliced
1 teaspoon dijon mustard
1 teaspoon dried oregano
parmesan cheese, grated

Combine Dijon mustard and dried oregano. Spread over one inside of each croissant. Sprinkle with grated parmesan cheese.

Add two slices turkey and one slice swiss cheese over one side of each croissant. Add sliced dill pickles and close sandwich.

Wrap each sandwich in foil and heat under broiler for 6 - 8 minutes to melt cheese and toast croissants. Serve warm.


Now take a traditional chicken melt and add bacon, onion and a dash of Worcestershire or steak sauce for a zing that make this melt sandwich sing.

Chicken Cheddar and Bacon Melt

Broil until cheese is golden and bubbly, about 1 to 2 minutes. Yields 1 piece per serving.
boneless chicken breast halves, skin removed
2 teaspoons butter or margarine
2 teaspoon olive oil
1 small onion, sliced
4 slices toasted bread
4 teaspoons Worcestershire sauce or steak sauce
1 cup shredded Cheddar cheese
8 slices cooked bacon

Place chicken breast halves between pieces of waxed paper and pound to about 1/4-inch thickness. In a large skillet, cook sliced onion in butter and olive oil until softened. Remove onion from skillet.

Add chicken to skillet; cook for about 7 to 9 minutes on each side, or until browned and no longer pink. Place already toasted bread slices on a baking sheet; spread each slice with 1 teaspoon steak sauce. Top one slice of each sandwich pair with a cooked chicken breast half, two slices of cooked bacon, onion slices, and shredded cheese. Broil for 2 minutes until cheese is melted.

Now, take a chance on a completely different flavor and use crabmeat, red peppers and pumpernickel bread. This melt sandwich is a highly flavorful, filling and fast recipe brings the seaside to your home, even on the chilliest days.

Crab Melt
two 6 oz cans crab meat, drained
1/3 cup mayonnaise
1/4 cup roasted red bell peppers, chopped
2 tsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
4 slices pumpernickel bread
four slices Swiss cheese

Preheat broiler.

Combine crabmeat, mayonnaise, bell pepper, mustard, salt and pepper in a medium bowl; gently toss to combine. Divide crab mixture among half the bread slices, transfer to a baking sheet and top each with one slice of cheese. Broil for 3 to 4 minutes, until cheese is melted and bubbly. Toast the other bread slices separately. Complete the sandwiches and serve.