Chicken Sandwich

Ingredients

• 4 slicessandwich bread (the original recipe uses challah)
• 28 g (2 tbsp)butter
• 30 g (2 tbsp)cranberry sauce
• 140 g (1 cup)cooked chicken, shredded or sliced
• 2 slicescheese
• 4 slicestomato
• 35 g (½ cup)lettuce, chopped

Instructions

1. 1

   Spread the bread

   For one sandwich, lay out two slices of bread. Spread butter on one slice and cranberry sauce on the other.

2. 2

   Layer the filling

   Put the shredded or sliced chicken on the buttered bread, then add the cheese, tomato slices and lettuce.

3. 3

   Close the sandwich

   Place the slice spread with cranberry sauce on top, then put the sandwich in a panini or sandwich press.

4. 4

   Grill and serve

   Grill for 2 minutes, until toasted. Remove from the press, cut in half and serve.

5. 5

   Choose a side

   Serve with baked oven fries, salad or soup.

What is a chicken sandwich?

A chicken sandwich is a familiar American-style meal of bread and cooked chicken with toppings. This version pairs savoury chicken and cheese with cranberry sauce, a combination especially handy when there are leftovers from a larger meal.

The sandwich press warms the filling and toasts the bread in a short time, while tomato and lettuce add fresh texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 417 calories, 14g protein, 41g carbs, 23g fat.

The bread and cranberry sauce provide most of the carbohydrate, while butter and cheese contribute much of the fat. Chicken and cheese supply protein. Pair a sandwich with salad or vegetable soup for a plate with more vegetables.

Making the most of leftovers

Chicken: Use cooked leftover roast chicken, shredded or sliced so it sits neatly between the bread. If using another cooked meat, slice or shred it before layering.

Cranberry sauce: Spread it on the top slice rather than mixing it into the filling; that keeps its tart sweetness distinct from the savoury chicken and cheese.

Build the layers carefully

Butter: Spread it on the outside-facing slice to help the bread toast in the press. Keep the layer even, including near the edges.

Filling: Arrange the chicken first, followed by cheese, tomato and lettuce. Avoid piling the ingredients too high, so the sandwich closes and presses evenly.

Watch the toast

The stated grilling time is 2 minutes, but presses can vary. Check for toasted bread and a warm centre rather than relying on colour alone.

Use cooked chicken that has been stored safely; the brief grilling time is intended to toast and warm the sandwich, not cook raw chicken.

Keep the fresh ingredients fresh

Tomato: Use slices thin enough to fit comfortably in the sandwich. Thick slices can make the filling slide when you cut it.

Lettuce: Add the chopped lettuce with the other fillings as directed. It may soften in the press, so add it after grilling if you prefer a crisper bite.

Serve it as a meal

Baked oven fries are the suggested accompaniment. For a fresher or lighter-feeling plate, serve the sandwich with salad; soup also works well.

Recipe notes & tips

• Use chicken that is already cooked, since the press time is only 2 minutes.
• Shred the chicken into small pieces so it is easier to distribute evenly.
• Drain or blot very juicy tomato slices to help keep the bread from becoming soggy.
• Preheat the press if its instructions call for it, then check the sandwich as it grills.
• Cut the sandwich in half after pressing so the warm filling is easier to handle.

Variations

• Use roast turkey: Swap in cooked leftover turkey for the chicken.
• Try another cheese: Choose a cheese that melts well in the press.
• Add mustard: Spread a little alongside the cranberry sauce for a sharper flavour.
• Keep the lettuce crisp: Add it after grilling instead of pressing it with the filling.
• Change the bread: Use another sandwich loaf in place of challah.

Common mistakes to avoid

• Using raw chicken: The short grilling time is not for cooking it; use cooked chicken.
• Overfilling the bread: The press may not close evenly; use a modest, even layer.
• Thick tomato slices: They can make the filling unstable; slice the tomato thinly.
• Leaving the sandwich unattended: Presses vary; check it around the 2-minute mark.
• Adding wet fillings: Excess moisture can soften the bread; blot juicy tomato before assembling.

How to store

For the best texture, assemble and grill the sandwiches just before serving. Keep leftover cooked chicken refrigerated in a covered container and use it within 3 to 4 days; reheat the assembled sandwich in a press until hot throughout.

Frequently asked questions