The Best Roast Chicken Sandwich

Hello and welcome! Today we have an easy recipe today for a Roast Chicken Sandwich. I love these sandwich recipes because you can use leftovers and small bits of what you have left in the fridge to dress up the sandwich. I am using leftover roasted chicken breast from the Chef Salad we had yesterday. Also, leftover lettuce, dill and a shallot – perfect for topping this sandwich. You can use whatever kind of cheese you like. Also, omit the chicken if you want to make a veggie sandwich – anything goes! Let’s get to it, The Best Roast Chicken Sandwich!

Let’s start with mixing up a little salad to top the sandwich. Gather two to three leaves of romaine lettuce, baby kale (or other dark leafy green) and fresh herbs like basil and dill into a small pile. Then slice the whole pile into thin strips – chiffonade style.

Finely slice a shallot or part of an onion. Add the chopped greens and the shallot to a small bowl and drizzle on some olive oil and red wine vinegar, give it a toss and season with a pinch of kosher salt and few cranks of black pepper. Toss again and set this aside.

You can use plain mayonnaise, or you can add a little lemon juice and zest to that plain mayo to give a little extra brightness and fresh flavor. Just add the zest of one lemon and the juice from half that lemon to a few tablespoons of mayo. Stir and add more mayo to thicken, if needed.

Building The Best Roast Chicken Sandwich

We are using Ciabatta rolls for this sandwich. For a couple reasons: Ciabatta is spongy and soft, it soaks up the mayo and the salad dressing well without becoming soggy; and I like that the crust isn’t too hard. I wrapped two Ciabatta rolls in foil and popped the packet in a 400 degree oven for about 10 minutes. This warmed the rolls without toasting the crust.

While the rolls were warming, I prepped the toppings. For two sandwiches, use one tomato, thinly sliced. One chicken breast, thinly sliced. One Avocado, thinly sliced. I sliced several thin slices of low moisture mozzarella. Then we have our salad and the lemony mayo.

Slice the rolls in half horizontally. On the bottom half, spread on as much of the lemony mayo as you like.

Next, add the slices of avocado. If you are worried about the slices of avocado squishing out (because they are slippery!), gently mash the avocado, so it’s less individual slices and more like a spread.

Next we will add the tomato slices. Add a sprinkling of kosher salt and black pepper to the tops of the tomato slices. And follow the tomato with the cheese slices.

Lay the chicken breast slices on top of the cheese. Then top with a generous scoop of the salad mix.

It looks impossibly tall! Lol!! But it’s not, trust me. Spread a little more lemony mayo on the top half of the Ciabatta roll and top the sandwich.

The Best Roast Chicken Sandwich

Still looks impossibly tall, right? But that Ciabatta roll is soft and warm, making it easy to bite through. Each bite sings with fresh, bright flavor. Richness from the avocado and the cheese is perfectly balanced with the crunchy, dressed salad; the soft juicy tomato and the meaty roasted chicken breast all come together to make The Best Roast Chicken Sandwich.

It’s so easy to elevate a sandwich from ho-hum to outstanding. When you take a few extra steps to turn the lettuce leaves you’d normally use to top a sandwich into a little salad, with dressing and seasoning, you are elevating that sandwich to something beyond a plain ol’ chicken sandwich. It’s just that simple.

Thanks so much for stopping by today for this easy sandwich recipe. I do hope you give it a try! Take care and be well, xo Kelly

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Print Recipe

The Best Roast Chicken Sandwich

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Dinner, Main Course, Lunch – American

By Kelly Djalali – Serves: Makes 2 Sandwiches

Prep Time: 15 Minutes – Cooking Time: NA – Total Time: 15 Minutes

Take your sandwich from ho-hum to outstanding! A dressed herb and lettuce salad tops this chicken sandwich with tomato, avocado and mozzarella.

Ingredients

• Sandwich Salad
• 2-3 Romaine Lettuce Leaves
• 1 Sprig Fresh Dill
• 4-5 Fresh Basil Leaves
• 1/4 cup Baby Kale Leaves
• 1 Shallot, sliced thinly
• Olive Oil
• Red Wine Vinegar
• Kosher Salt
• Black Pepper
• Lemony Mayonnaise
• 2-3 tbsp. Mayonnaise
• Zest of 1 Lemon
• Juice of Half a Lemon
• Chicken Sandwich
• 2 Ciabatta Rolls
• 1 Avocado, sliced thinly
• 1 Tomato, sliced thinly
• 1 Chicken Breast, sliced thinly
• 1-2 Slices Cheese of Choice

Instructions

Sandwich Salad

1

Gather two to three leaves of romaine lettuce, baby kale (or other dark leafy green) and fresh herbs like basil and dill into a small pile. Then slice the whole pile into thin strips – chiffonade style.

2

Finely slice a shallot or part of an onion. Add the chopped greens and the shallot to a small bowl and drizzle on some olive oil and red wine vinegar, give it a toss and season with a pinch of kosher salt and few cranks of black pepper. Toss again and set this aside.

Lemony Mayonnaise

3

Add the zest of one lemon and the juice from half that lemon to a few tablespoons of mayo. Stir and add more mayo to thicken, if needed.

Chicken Sandwich

4

Wrap two Ciabatta rolls in foil and pop the packet in a 400 degree oven for about 10 minutes to warm through, if desired.

5

Slice the rolls in half horizontally. On the bottom half, spread on as much of the lemony mayo as you like.

6

Next, add the slices of avocado. If you are worried about the slices of avocado squishing out (because they are slippery!), gently mash the avocado, so it's less individual slices and more like a spread.

7

Next we will add the tomato slices. Add a sprinkling of kosher salt and black pepper to the tops of the tomato slices. And follow the tomato with the cheese slices.

8

Lay the chicken breast slices on top of the cheese. Then top with a generous scoop of the salad mix.

9

Spread a little more lemony mayo on the top half of the Ciabatta roll and top the sandwich.

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