Sep 05 2026
Restaurants›Snarf's Sandwiches›The Mother Clucker Recipe

The Mother Clucker Recipe

Inspired by Snarf's Sandwiches
Time25m
Serves4

Rotisserie chicken, bacon, provolone, lettuce, tomato, pickles, mayo, mustard, honey, seasoning & oil

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Sandwich

Sauces & Seasoning

Method

Prep & Chicken

  1. 1

    Shred chicken

    Remove skin and bones from the rotisserie chicken and shred the meat into bite-size pieces until you have about 2 cups. Place in a medium bowl.

  2. 2

    Season chicken

    Drizzle 1 tablespoon oil over the shredded chicken. Add smoked paprika, garlic powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss gently to coat evenly.

Bacon & Cheese

  1. 3

    Cook bacon

    If your bacon is not already cooked, fry or bake it until crisp (about 8–12 minutes in a 400°F/200°C oven on a sheet pan, or 8–10 minutes in a skillet over medium heat). Drain on paper towels and chop into bite-size pieces.

  2. 4

    Melt provolone (optional)

    If you prefer warm melted cheese, preheat broiler or a skillet. Assemble shredded chicken on the bottom bun, top with provolone slice(s) and place under broiler 45–90 seconds or cover in a skillet until the cheese begins to melt. Watch closely to avoid burning.

Sauce & Assembly

  1. 5

    Make honey-mustard mayo

    In a small bowl combine mayonnaise, Dijon mustard, honey, remaining 1/2 teaspoon kosher salt, and remaining 1/2 teaspoon black pepper. Stir until smooth and balanced to taste.

  2. 6

    Toast buns

    Butter or brush the cut sides of the buns lightly with a little oil and toast in a skillet or under a broiler until golden, about 1–2 minutes per side. This step is optional but prevents sogginess and adds texture.

  3. 7

    Assemble sandwiches

    Spread about 1/2 tablespoon of the honey-mustard mayo on both top and bottom bun halves. Place a lettuce leaf on the bottom bun, add 1/2 cup seasoned shredded chicken, sprinkle 1–2 slices of chopped bacon (about 1–1.5 slices worth), top with a slice of provolone (melted if desired), 2 tomato slices, and 2–3 pickle slices. Cap with the top bun.

  4. 8

    Final seasoning

    If desired, finish with a light sprinkle of black pepper or a tiny drizzle of oil. Serve immediately while warm for best texture.

More from Snarf's Sandwiches