Classic Chicken Salad Sandwich Recipe

Inspired by The Modern Rotisserie

Time35m

Serves4

mixed greens, sliced tomatoes, our homemade chicken salad (mixed with mayonnaise, mustard, red onion & celery), and topped with sweet pickles on a rustica roll.

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Ingredients

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Chicken Salad

3 cups cooked shredded chicken

1 cups Mayonnaise

1 tbs Dijon mustard

1/4 cups red onion, finely diced

1/2 cups celery, finely diced

1 tsp fresh lemon juice

1/2 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

1/2 tsp granulated sugar (optional, to balance acidity)

Sandwich Assembly

4 each rustica rolls (or similar crusty sandwich rolls), split

4 cups mixed salad greens (arugula, baby spinach or spring mix)

1 large tomato, sliced (about 1/4-inch thick)

8 slices sweet pickle slices

1 tbs butter or olive oil (optional, for toasting roll)

Method

Chicken Salad

Prepare chicken

If you don't have cooked chicken ready, poach or roast about 1.25 lb boneless chicken breasts or thighs until internal temperature reaches 165°F (74°C). Let rest, then shred or chop into bite-sized pieces to yield about 3 cups.

In a medium bowl, combine 1 cup mayonnaise and 1 tablespoon Dijon mustard. Whisk together until smooth.

Add the 3 cups shredded chicken, 1/4 cup finely diced red onion and 1/2 cup finely diced celery to the mayo-mustard mixture. Fold gently to coat all pieces.

Season the mixture with 1 teaspoon fresh lemon juice, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/2 teaspoon granulated sugar (optional). Taste and adjust seasoning—add more salt, pepper, or lemon to balance.

Cover and chill the chicken salad for at least 20 minutes to let flavors meld. If making ahead, refrigerate up to 2 days.

Sandwich Assembly

If you prefer a warm, slightly crisp roll: preheat a skillet over medium heat. Lightly brush the cut sides of each rustica roll with butter or olive oil. Toast cut side down in the skillet 1–2 minutes until golden; remove.

Arrange the bottom halves of the 4 rolls. Divide the chilled chicken salad evenly among them (about 3/4 cup per sandwich). Mound the chicken salad so each sandwich gets a generous portion.

Top the chicken salad with a handful (about 1 cup) of mixed salad greens, then place 2 slices of tomato on each sandwich (adjust thickness to preference).

Finish each sandwich with 2 sweet pickle slices placed on top of the tomato. Close with the roll tops.

Cut sandwiches in half if desired and serve immediately. Leftovers: store assembled sandwiches without greens and tomatoes in the refrigerator for up to 24 hours; keep chicken salad sealed up to 2 days.