The Chicken Melt

Bring to a simmer, simmer for 3 minutes, then flip the chicken breasts over, cover the pot and let poach off the heat until the internal temperature in the thickest part of the breast reaches 150°F.

Transfer to a cutting board and let cool to room temp.

In a medium bowl, whisk together mayonnaise (½ cup), ground celery seed (1 tsp), Ayoh Dijonayo (2 ½ Tbsp), and lemon zest (1 lemon). Season with salt (2 Tbsp) and pepper.

Finely chop celery (2–3 stalks) and tarragon (1 small bunch). Stir into the chicken salad, along with lemon juice (1 lemon).

Chop the cooled chicken into small pieces and stir in the mayo dressing, working vigorously with a spatula to really break some of the chicken down and incorporate it into the dressing. Keep chilled until ready to make the sandos.

In a medium bowl, whisk together Dijon (2 ½ Tbsp) and white vinegar (2 Tbsp).

Using a mandoline or very sharp knife, thinly slice 1 whole granny smith (in quarters). Add the apple slices to the dressing and a big pinch of salt, toss gently to coat and let sit to marinate while you build the sandos.

Thinly slice 4 ounces of white cheddar cheese and ½ white onion (as paper-thin as possible! Use a mandoline if you've got one).

Lay down the 2 slices of bread on your work surface. Divide the cheese among the two slices. Top each with a handful each of thinly sliced white onion, then divide the marinated apples amongst. Top each with a big scoop of chicken salad, and close with the top piece of bread.

Slather the tops of each sando with some unsalted butter. Set, butter side down, in a skillet over medium-low heat. Slather some more butter on the top piece of bread.

Cook, until the bread is golden and crisp and the cheese has started melting substantially, 3-4 minutes.

Flip the sandwiches and cook on the second side, 1-2 minutes longer. If the cheese isn't melting, throw a lid on the skillet to help trap some steam.

Transfer to a cutting board, season the outsides with salt, and cut in half before serving.