Chicken Salad Sandwich

Ingredients

• 4 cups (about 560 g)shredded chicken
• 160 mlmayonnaise
• 1 tsp (5 ml)yellow mustard
• 1lemon, juiced
• 30 mlrelish
• ½ tsp (about 1 g)dried dill
• ½ tsp (about 0.5 g)dried parsley
• ½ tsp (about 0.5 g)dried basil
• ¼ tsp (about 0.5 g)black pepper
• 1 rollFrench bread roll
• 113 g (6 slices)American cheese
• 60 mlmilk

Instructions

1. 1

   Prepare the bread

   Heat the oven to 180°C (350°F). Cut the French bread roll in half lengthways, scoop out the centre and set the bread aside.

2. 2

   Mix the chicken

   Combine the shredded chicken with the mayonnaise, mustard, lemon juice, relish, dill, parsley, basil and black pepper. Toss gently, keeping some pieces of chicken intact.

3. 3

   Make the topping

   Melt the American cheese with the milk in a small saucepan. Spoon the chicken mixture into the hollowed bread and cover it with the cheese sauce.

4. 4

   Wrap and bake

   Wrap the filled bread in aluminium foil and bake for 20–25 minutes.

5. 5

   Slice and serve

   Cut the sandwich into 10–12 pieces and serve.

What is a chicken salad sandwich?

Chicken salad sandwiches are an American lunch and gathering favourite: cooked chicken is dressed with mayonnaise and seasonings, then served in bread. This version turns the filling into a warm, shareable sandwich with a melted cheese topping.

The exact origins of chicken salad are not pinned to one place or recipe. Here, lemon and herbs brighten the creamy chicken, while mustard and relish bring a tangy, lightly sweet edge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 356 calories, 21g protein, 23g carbs, 20g fat.

The bread and relish contribute most of the carbohydrates, while mayonnaise and cheese provide much of the fat. Chicken supplies most of the protein, with further protein and fat from the cheese. Pair a portion with salad or fresh vegetables for a more balanced plate.

Choosing the chicken

Shredded chicken: Use cooked, plain chicken and pull it into pieces that are substantial enough to hold their shape. All-white-meat chicken gives the filling a mild flavour that lets the dressing come through.

Moisture: If the chicken is freshly cooked, let excess steam escape before mixing so the dressing does not become watery.

Keep the filling chunky

Gentle mixing: Toss just until the chicken is coated. Overmixing can break it down and make the filling pasty rather than pleasantly textured.

Seasoning: Lemon, mustard, relish and dried herbs are mixed straight into the mayonnaise. Taste the filling before putting it into the bread, bearing in mind that the cheese will add savoury richness.

Melt the cheese smoothly

Low heat: Stir the cheese and milk together gently in a small saucepan. Avoid letting the mixture boil, which can make it less smooth.

Coverage: Spoon the sauce over the filled bread so it reaches across the top. The foil helps keep the bread and filling warm as they bake.

Check the bake

Timing: Bake the foil-wrapped sandwich for 20–25 minutes at 180°C (350°F), as directed. The time is for warming the assembled sandwich rather than cooking raw chicken.

Serving cue: Open the foil carefully to check that the filling is hot and the cheese topping is melted. Take care of the steam when unwrapping.

Serve and share

Cutting: Slice the sandwich into 10–12 pieces with a sharp serrated knife, using a gentle sawing motion to keep the filling in place.

On the side: Serve with a crisp green salad, sliced vegetables or fruit to bring freshness alongside the creamy filling and soft bread.

Recipe notes & tips

• Use fully cooked chicken and shred it into bite-sized pieces.
• Keep the chicken mixture chunky by folding the ingredients together gently.
• Juice the lemon over a small bowl first so you can remove any pips.
• Stir the cheese and milk over gentle heat until smooth.
• Use a serrated knife to cut through the bread without squeezing out the filling.

Variations

• Fresh herbs: Replace the dried herbs with finely chopped fresh herbs, adjusting to taste.
• Extra crunch: Fold in chopped celery just before filling the bread.
• More tang: Add a little extra lemon juice or relish to the chicken mixture.
• Different cheese: Use another good-melting sliced cheese in place of American cheese.
• Individual rolls: Divide the chicken filling between smaller rolls and top with cheese sauce before wrapping.

Common mistakes to avoid

• Overmixing the chicken: Fold gently so the filling keeps its chunky texture.
• Watery filling: Let freshly cooked chicken release its steam before adding the dressing.
• Scorching the cheese: Melt it with the milk over gentle heat and stir regularly.
• Loose foil wrapping: Wrap the filled bread securely so it stays together while baking.
• Cutting too soon: Let the sandwich settle briefly after baking, then slice with a serrated knife.

How to store

Refrigerate leftover chicken salad sandwich in an airtight container for up to 3 days. Reheat wrapped in foil in a 180°C oven until hot throughout; the bread may soften as it is stored. Refrigerate promptly and do not leave it at room temperature for more than 2 hours.

Frequently asked questions