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Restaurants›Mr. Pickle's Sandwich Shop›Big Easy Recipe

Big Easy Recipe

Name: Mr. Pickle's Sandwich Shops Big Easy Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 loaf ciabatta or sourdough loaf; 2 tbs unsalted butter; 4 slices Swiss cheese slices; 1 each ripe avocado; 2 cups mixed salad greens; 1 each ripe tomato; 0.25 each red onion; 4 slices Kosher dill pickles; 3 tbs mayonnaise; 1 tsp Dijon mustard; 1 tsp fresh lemon juice; 0.5 tsp salt; 0.5 tsp freshly ground black pepper; 2 cups cooked chicken breast, shredded or finely chopped; 0.5 cups celery, small dice; 2 tbsp green onions, thinly sliced; 1 tbsp finely chopped parsley; 0.5 cups mayonnaise (for salad); 2 tbs creme fraiche or plain Greek yogurt (optional, for tang); 0.5 tsp Dijon mustard (for salad); 0.25 tsp celery seed (optional); 0.5 tsp hot sauce (optional, to taste); 0.5 tsp salt (for salad); 0.25 tsp black pepper (for salad); 4 rings pepperoncini or banana peppers, sliced; 2 slices crispy bacon (optional), cooked and crumbled; 4 slices thinly sliced cucumber; 1 tsp hot honey or spicy mayo (optional)

Inspired by Mr. Pickle's Sandwich Shop

Time40m

Serves2

Chicken Salad, Swiss, Avocado + “The Works”

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Ingredients

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Sandwich

1 loaf ciabatta or sourdough loaf

2 tbs Unsalted butter

4 slices Swiss cheese slices

1 each ripe avocado

2 cups mixed salad greens

1 each ripe tomato

1/4 each red onion

4 slices Kosher dill pickles

3 tbs Mayonnaise

1 tsp Dijon mustard

1 tsp fresh lemon juice

1/2 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

Chicken Salad (makes about 2 cups)

2 cups cooked chicken breast, shredded or finely chopped

1/2 cups celery, small dice

2 tbsp green onions, thinly sliced

1 tbsp finely chopped parsley

1/2 cups mayonnaise (for salad)

2 tbs creme fraiche or plain Greek yogurt (optional, for tang)

1/2 tsp Dijon mustard (for salad)

1/4 tsp celery seed (optional)

1/2 tsp hot sauce (optional, to taste)

1/2 tsp salt (for salad)

1/4 tsp black pepper (for salad)

Optional Garnishes / The Works

4 rings pepperoncini or banana peppers, sliced

2 slices crispy bacon (optional), cooked and crumbled

4 slices thinly sliced cucumber

1 tsp hot honey or spicy mayo (optional)

Method

Chicken Salad (makes about 2 cups)

Prepare chicken

If you don't have cooked chicken, poach or roast two small boneless skinless chicken breasts (about 10–12 oz raw) until internal temperature reaches 165°F (74°C). Let rest, then shred or finely chop to yield about 2 cups.

Mix salad base

In a medium bowl combine 2 cups shredded cooked chicken, 1/2 cup finely diced celery, 2 tbsp sliced green onions, and 1 tbsp chopped parsley.

Make dressing and combine

In a small bowl whisk together 1/2 cup mayonnaise, 2 tbs creme fraiche or Greek yogurt (if using), 1/2 tsp Dijon mustard, 1/4 tsp celery seed (optional), 1/2 tsp hot sauce (optional), 1/2 tsp salt and 1/4 tsp black pepper. Add 1 tsp fresh lemon juice if you want brighter flavor. Pour the dressing over the chicken mixture and fold gently until evenly coated. Taste and adjust seasoning (salt, pepper, hot sauce) as needed. Chill in refrigerator for 15–30 minutes to meld flavors, or use immediately.

Sandwich Assembly

Prepare bread

Slice the loaf into 4 generous sandwich portions (or split into halves for 2 large sandwiches). If desired, lightly toast cut faces under a broiler or in a skillet for 1–2 minutes until just golden.

Butter and toast (optional)

Spread 1/2 tbs unsalted butter on the inside of each cut face and, if you like a richer toasted surface, heat a skillet over medium and toast each face butter-side-down about 30–60 seconds until golden and slightly crisp.

Spread condiments

In a small bowl combine 3 tbs mayonnaise, 1 tsp Dijon mustard and 1 tsp fresh lemon juice (from sandwich ingredients). Spread a thin layer of this mayo-mustard on both bread faces. This gives moisture and tang and prevents sogginess from the chicken salad and tomato.

Layer cheese and chicken salad

Place 1 slice Swiss cheese on the bottom half of each sandwich. Spoon about 1 cup chicken salad onto each sandwich (for 2 large sandwiches) or 1/2 cup for 4 smaller sandwiches, spreading evenly but leaving a small border for cleanup.

Add avocado and produce

Slice the ripe avocado in half, remove pit, slice thinly and fan about half the avocado over the chicken salad for each sandwich. Add 2 cups mixed greens divided between sandwiches, 1 sliced tomato (divided), and thin slices of 1/4 red onion distributed evenly.

The Works

Top with 4 pickle slices, sliced pepperoncini or banana peppers as desired, and crumbled bacon if using. Drizzle 1 tsp hot honey or spicy mayo if you want a sweet-heat element.

Finish and serve

Top with remaining bread slices, press lightly, and if you prefer a warm melt, place sandwiches in a preheated skillet or panini press and cook 2–3 minutes per side until Swiss cheese is melted and bread is crisp. Cut sandwiches in half and serve immediately.

Notes & Serving

Leftover chicken salad will keep covered in the refrigerator for up to 3 days. Assemble sandwiches just before serving to avoid soggy bread. Adjust mayonnaise and yogurt ratio for creaminess preference. For a lighter variation, use all Greek yogurt and reduce mayo.