There are few sandwiches that I enjoy more than fresh chicken sandwiches. Lunch meat (a.k.a. deli meat) is fine, and I’ve definitely eaten a ton of it over the years, but you can’t beat the flavour and texture of real chicken. Usually I make sandwiches like these from leftover roasted chicken, but baked chicken breasts work just as well.
My Auntie Nyla introduced me to the honey mustard spread in this recipe. She whips up several of these sandwiches every week and has perfected a tasty mixture that pairs well with both chicken and turkey sandwiches. The secret ingredient is a bit of hot sauce, which adds both heat and acidity to an otherwise rich spread.
Before we get to the recipe, I just want to share one little tip with you. I use Organic Vegenaise Dressing and Sandwich Spread instead of mayonnaise when I make this recipe, even though I’m not vegan. I actually have a strong food sensitivity to eggs, so I try to avoid eating them whenever possible. But aside from that, I’ve found that Vegenaise is tastier than regular mayonnaise, so it’s worth looking into if you want to add more flavour to your sandwiches.
I hope you enjoy making this easy recipe. If you’ve got any yummy sandwich recipes on your blog, please share them with me in the comments below!
- 2 baked or grilled chicken breasts
- 1/2 cup mayonnaise or Vegenaise if you don't eat eggs
- 2 tablespoons honey mustard
- 1 tsp dried dill
- 1/2 tsp hot sauce
- 1/4 tsp black pepper
- pinch of salt
- 4 Ciabatta buns or croissants
- 2 ounces sliced Provolone cheese
- 8 sweet pickle "chips" round slices
- Thinly slice chicken breasts and set aside.
- Combine the mayonnaise, mustard, dill, hot sauce, pepper and salt in a small bowl. Set aside until needed.
- Split the buns or croissants, and toast if desired.
- Spread the mayonnaise mixture over both slices or bread.
- Layer bottom halves with chicken slices, cheese and pickles.
Disclosure: This is not a sponsored post, I just really like Vegenaise.