You will never need another chicken sandwich recipe once you have tried the best ever chicken sandwiches. They're quick, easy, freezable and delicious!
This is not a new recipe.
The best ever chicken sandwich recipe is actually quite a classic recipe in my family but I posted it back in the early days when my photos were rubbish and you would have probably taken one look at them and been turned off immediately.
Those old photos did this recipe nowhere near as much credit as they are due.
Chicken sandwiches sound like a pretty standard thing.
Until now.
Just wait until you try my mum’s scrumptious shredded chicken sandwich masterpiece.
Mum created this one herself.
For years and years whenever we went out to lunch, there was only one place that we went – Buzz cafe – and every time we got the exact same thing – chicken finger sandwiches with creamy chicken filling.
You might also like pulled pork sliders.
They were so good.
So good we ordered them for years but then one day Mum decided it was time to try making them herself and after a bit of experimenting and quite a few sandwiches eaten, she came up with the best ever chicken sandwich recipe.
Some people take some convincing to get past the idea of a green sandwich but no one has ever had any bad words to say about them.
In fact I think they are the recipe I’m asked for most from friends and family.
Every time I host a party (even the kids parties) and Mum offers to make something I always ask her to make chicken sandwiches.
They make great party food and are pretty easy to prepare.
Ingredients
To make this recipe you will need just a few simple ingredients:
- Chicken breasts - you could also use chicken thighs but I prefer breasts - chicken tenders could also be used (they're often less expensive). You could also use leftover roast chicken or rotisserie chicken.
- Shallots
- Mayo - we use a combination of whole egg mayonnaise and Kewpie mayo
- Bread of choice - we used one packet of garlic and herb wraps
- Salt and black pepper
Do chicken sandwiches need mayo?
Creamy spreads like mayonnaise, sour cream or cream cheese make your chicken sandwich extra rich and delicious.
If you want to make it a little healthier, you can use plain Greek yogurt to make your sandwich in place of the mayo.
The filling is almost like a chunky chicken paste made with cooked chicken breast and some mayo but don’t worry all you mayo-haters.
Dad won’t touch mayo with a ten foot pole but even he loves these sandwiches (probably doesn’t know there’s mayo in them so don’t tell!).
Are chicken sandwiches healthy?
‘Healthy’ is a little subjective when it comes to a sandwich I feel.
Personally, I would call it a healthy meal.
You could add a side salad to increase the nutritional value.
Instructions
Start by cooking the chicken. We've found the best way to do this is to make them little individual aluminium foil boats.
Place one piece of chicken in each one, drizzle with olive oil and add the shallots then seal it up.
Bake at 180C fan-forced for about 25 minutes or until cooked through.
You can also cook the chicken in the slow cooker which makes it extra tender. About 4 hours on low (just check on it because this will vary depending on the size of the chicken fillets).
Let them cool then shred them up with your fingers or use a stand mixer with the paddle attachment.
Stir or mix through (or you can use a food processor) the mayo until everything is combined.
Spread your chicken filling on your chosen bread.
For our chicken wedge wraps we cover a wrap in filling, then repeat until we run out of wraps or filling.
Slice it up with a serrated knife to serve (it's best to keep a few paper towels under it until you're ready to serve).
See what I mean about the awful photos?
Now if the green stack style really is too different for you then feel free to make these on your favourite bread.
Whatever you like will work.
What is the best bread for a chicken sandwich?
We have filled baguettes, rolled it in lavosh and made regular white bread sandwiches and Mum has even made a gluten free version on little lettuce wraps.
Whatever outrageous chicken sandwich idea you have you can probably create it with this recipe.
Some other options:
- Ciabatta - Ciabbatta is often compared to a French baguette and has a slightly sour taste with a hearty crust.
- Brioche buns - mini buns would work really well for this recipe.
- Whole Wheat Wraps - or any other type of wrap
- Hamburger bun - to make a different take on a chicken burger
- Sourdough bread - if you like a really soft bread then sourdough possibly isn't for you though.
Can you freeze chicken sandwich filling
Another great thing about these sandwiches is that you can make the filling and then freeze it so you can whip up the best ever chicken sandwiches at a moment’s notice.
Pop the filling in a ziplock bag and flatten it out then into the freezer.
Defrost in the fridge overnight.
I’m pretty sure Mum always has some stashed away in her freezer.
I seriously insist you make this recipe.
Trust me if you like chicken sandwiches this is the only recipe you will ever need.
Variations
This chicken sandwich filling really is all you need to create the best ever chicken sandwich.
If you’d like to add a little something though, some standard additions for chicken sandwiches that would go well with this filling are:
- Lettuce - or spinach or rocket/arugula
- Tomato
- Red onion
- Pickles
- Chopped walnuts are also a popular addition.
FAQs
If you want to make this sandwich ahead of time to pack for lunch, to stop it going soggy you can first put a piece of lettuce on the bread, then place chicken filling on top and add another piece of lettuce.
This will stop the bread from going soggy.
One way to pack a chicken sandwich for lunch to make sure it’s as good as fresh is to use parchment paper (aka baking paper).
It absorbs a little bit of moisture without drying out your sandwich.
Us the double-wrap method. Firstly wrap your sandwich in a layer of paper.
Slice the sandwich in half through the paper and then wrap in another layer of paper.
Personally we’d never heard of toasting bread for sandwiches but it turns out, giving the bread a very light toast can create a little moisture barrier to stop your sandwich going soggy.
It also adds a little extra crunch.
I still prefer to use the lettuce and wrapping methods to stop chicken sandwiches going soggy.
Recipe
Best-Ever Chicken Sandwiches
Ingredients
- 4 chicken breasts
- shallots
- ½ cup mayo
- one packet of garlic and herb wraps
- salt and pepper
Instructions
- Cook chicken breast in individual alfoil boats with shallots, salt and pepper at 180C (360F) degrees for about 30 mins.
- Remove to a plate to cool.
- Tear up chicken and blend in a food processor with mayo, extra shallots, salt and pepper.
- Lay out one wrap and cover with chicken mix. Repeat until there's no more chicken.
- Cover the stack with something heavy and flat and refrigerate for at least 3o mins.
- Cut into 24 wedges.
Angela says
Thanks so much for your reply. I really appreciate it.
I went to buy wraps yesterday, and they did not have garlic and herb. I live in Brisbane Queensland so could you let me know where you buy your wraps from? The store had zesty garlic wraps, and spinach and herb wraps, which were a green colour. Should I buy the spinach and herb wraps as they would then give the same colour effect as your sandwiches? Or just go with garlic wraps and add a few herbs to the chicken mixture?
Also your photos look as if you have 5 -6 layers. Does that many layers make the sandwiches too "bready"?
Thanks again. Your help is so appreciated.
Regards,
Angela
Claire says
Hi Angela. Not a problem. Yes go with the spinach ones that's what I use most now. You can do more layers if you like and nope not too bready cause it's still the same chicken-bread ratio but they are really filling.
Angela says
Hello, I am delighted to have found this gorgeous looking recipe. I have to take something to a Christmas morning tea/lunch next week and these sandwiches will be perfect. Just a couple of questions:
How many wraps do you normally use to make the layers...3? 4??
Also when you say shallots...do you mean spring onions or French shallots? Also how many shallots do you throw in the chicken mayo mixture?
Thank so much,
Angela
Claire says
Hi Angela. Oh you won't be disappointed! I usually use 4 wraps. Hmm now you've got me - I call them shallots - the long skinny ones? No bulb on the bottom. I only use the green part and probably 1 or two per chicken breast.
Jodie says
Hi Claire,
They look great and sound amazing. I am planning to try these this weekend. How long would you suggest making them up before serving? I'd like to get them all ready so I'm not doing anything last minutes.
Warmest regards
Claire says
Hi Jodie. My mum makes them up the night before but doesn't cut them, pops a damp tea towel over the top and then covers it in plastic wrap and refrigerates then cuts at the last minute but you can also do this and cut them then cover as above and refrigerate for a few hours. Enjoy!
Amy says
I have been asked to contribute a dish for an upcoming family wedding...a few batches of this might just be the thing I am looking for!!!
Claire says
Perfect Amy!
Hotly Spiced says
I've heard a lot about your mother's chicken sandwiches. I definitely will try this recipe. I love how these are made with wraps giving that green colour. I've always poached chicken breast for my chicken sandwiches so I'll be interested to try your mother's baking version xx
Claire says
They're so good Charlie! Baking them makes them nice and tender too x
Maureen | Orgasmic Chef says
Yes, Ma'am, I will make these outstanding chicken sandwiches. I've shredded chicken in the Kitchenaid and was pleased with the results. It only takes a few seconds too.
Claire says
Good girl Maureen!
Amanda says
Wow...no one told me my kitchen aid could shred chicken,
I have made this tonight ready for lunches tomorrow, hope,hubby likes it :)
So easy
Claire says
It sure can Amanda! Wow you didn't waste any time. I hope it's a hit!
My Kitchen Stories says
Oh you Mum is clever Claire ( and famous) . I would love these for sure.
Claire says
She is indeed Tania!
Kaylene @ The Links Site says
Wow these look really yummy! Mini wraps would also be good for when you don't need a large number of sandwiches - so great that you can freeze the excess filling!
Claire says
Great idea Kaylene!
Debbie says
I make almost the same thing from my mom. Chicken, white onion and celery in the food processor with mayonnaise, salt and pepper. It is our go to for the beach. I love your version. I will try it for our next outing. Thank you.
Claire says
Hope you like them Debbie!
Penny Kelly says
Love the sound of these Claire.
Wish you could do all my catering.
Love Aunty Pen xxx
molly kelly says
I was very happy for you to have the creation as your own doing Bub but now the word is out I am famous!!
Mum x