Autumn Chicken Sandwich Recipe

Prepare chicken

If your roasted chicken is not already shredded, remove skin and bones and finely shred or chop cooked chicken to yield about 2 cups. Use leftover roast chicken or poach/bake a small breast and cool before chopping.

Dice celery and chop parsley

Trim celery stalks and finely dice to measure 1 cup. Finely chop enough fresh parsley to yield about 1 tablespoon.

In a medium mixing bowl combine shredded chicken, diced celery, 1 cup dried tart cranberries, and 3 oz shredded Gruyère. Stir gently to distribute the ingredients evenly.

In a small bowl whisk together 1 tablespoon mayonnaise, 1 tablespoon grainy mustard, 1 teaspoon fresh lemon juice, and the chopped parsley until smooth. Taste and adjust seasoning.

Pour the mayonnaise-mustard dressing over the chicken mixture. Toss gently to coat everything evenly. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust salt/pepper or lemon as needed.

If you prefer a warm sandwich, preheat a skillet or griddle over medium-low heat. Butter the cut sides of each croissant lightly (about 1/2 tablespoon total per croissant). Toast buttered croissant halves, cut-side down, 1–2 minutes until golden and crisp—watch carefully so they don't burn. Alternatively, warm croissants in a 350°F (175°C) oven for 5 minutes.

Lay out 4 croissant bottoms. If using, place a small handful (about 1/2 cup) of baby spinach or butter lettuce on each bottom to create a barrier so the croissant stays flaky and to add a fresh crunch.

Divide the chicken filling evenly among the 4 croissants (about 1/2 cup filling per sandwich). Mound the filling slightly, then sprinkle any remaining shredded Gruyère over the top of the filling if desired for extra cheesiness.

Close sandwiches with croissant tops. If you want the Gruyère slightly melted, return assembled open sandwiches (no top) to the skillet or oven for 1–2 minutes until cheese softens, then place tops on and serve immediately.

Serve each Autumn Chicken Sandwich immediately, cut in half if desired. Leftover filling can be refrigerated in an airtight container for up to 3 days.