Name: Chicken, corn and pineapple melts
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 4 60g bake-at-home petit bread rolls; 1 1/2 tablespoon margarine; 1 cup thinly sliced cooked chicken; 1/2 cup canned pineapple pieces, drained; 125 gram can corn kernels, drained; 1/2 cup grated cheddar cheese; 2 tablespoon finely chopped chives

Chicken, corn and pineapple melts

These delicious chicken, corn and pineapple melts make a delicious after-school snack. Easy to prepare, packed full of goodness and the promise of scrumptious melted cheese makes this dish a winner!

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Serves 4

Prep

Cook

Total

10M

Ingredients

4 60g bake-at-home petit bread rolls

1 1/2 tablespoon margarine

1 cup thinly sliced cooked chicken

1/2 cup canned pineapple pieces, drained

125 gram can corn kernels, drained

1/2 cup grated cheddar cheese

2 tablespoon finely chopped chives

Method

1.Preheat an oven-grill to moderately high. Split rolls in half horizontally. Spread cut side with margarine. Place rolls on a baking tray.

2.Top rolls with chicken, pineapple, corn and cheese. Grill for 4-5 minutes or until cheese is melted and golden brown. Serve sprinkled with chives.

You could replace chicken with sliced ham. This topping’s also great on English muffins. Make ahead: Have melts assembled, covered, in the fridge then grill just before serving.
Note

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