Chicken & Swiss Recipe

Prepare chicken

If your chicken is cold, warm it briefly: heat a nonstick skillet over medium, add 1 tsp olive oil or spray, add the 8 oz sliced/shredded chicken and warm 2–3 minutes, stirring, until heated through. Season warmed chicken with 1/8 tsp freshly ground black pepper and 1/4 tsp salt. Remove from heat and set aside.

Prepare roll

Slice the French roll lengthwise, keeping a hinge if you prefer. If toasting, spread 1 tsp unsalted butter on the cut surfaces and toast face-down in a skillet over medium for 1–2 minutes until lightly golden (or place under a broiler for 30–60 seconds).

Assemble mayo layer

Spread 2 tablespoons mayonnaise evenly on the bottom half of the roll. This creates a moisture barrier and adds flavor.

Layer ingredients

Place the warmed, seasoned chicken (all 8 oz) evenly onto the mayo-coated bottom half of the roll. Top the chicken with 2 slices of Swiss cheese, arranging them so they cover the chicken. Next, add 4 slices of tomato in a single layer on top of the cheese. Finish with 2 leaves of green leaf lettuce placed over the tomato.

Finish sandwich

Place the top half of the roll over the lettuce. Press gently to compact. If you prefer melted cheese, return the assembled open sandwich (no top) to the skillet over low heat, cover for 1–2 minutes until cheese softens, then replace top roll. Slice the sandwich in half on the bias and serve immediately.

Serving and optional seasoning

Serve the sandwich whole or halved. Taste and, if desired, add an extra pinch of salt and pepper to the tomato side before closing. Recommended accompaniments: potato chips, a pickle, or a simple side salad.