Servings: 6

Prep Time: 20 minutes

Cooking Time: 30 minutes


  • 1 pound chicken boneless meat cut into ½” diced pieces
  • salt to taste
  • loaf of bread, sliced
  • 1 teaspoon cumin seeds
  • 2 large onions thinly sliced
  • 1 tablespoon garlic powder
  • 4-5 teaspoons of mayonnaise
  • 1 teaspoon ground black pepper
  • ½ block IFANCA halal certified Cabot cheese, sliced
  • vegetable oil as needed to fry onions and stir fry chicken

Step 1

In a toaster, toast all bread slices.

Step 2

In a large skillet, fry onions until golden brown, remove and set aside.

Step 3

In same skillet, add diced chicken, garlic powder, salt and black pepper to make chicken filling.

Step 4

Mix well and stir-fry chicken pieces until nicely browned and remove from skillet, leaving utensil on low heat.

Step 5

Take two toasted slices at a time. Lightly layer with mayonnaise. Place in the skillet, on medium-low heat, mayonnaise side facing up.

Step 6

Put a cheese slice on each toast. On one toast add cooked chicken filling, fried onions, and sprinkle some cumin seeds.

Step 7

Place second hot toast over chicken filling.

Step 8

Gently press toasts together with spatula so cheese can stick to chicken.

Step 9

Warm each side of the sandwich enough to melt the cheese slices.

Step 10

Slice into triangles and serve!

Chef's Note:

You can serve Chicken Patty Melt appetizers with potato wedges or mashed potatoes. Don't forget ketchup!