Chicken Sandwich
- Lactose Free
- Energy Kcal 853
- Carbohydrates g 28.3
- of which sugars g 8
- Protein g 51.9
- Fats g 59.2
- of which saturated fat g 13.61
- Fiber g 3.1
- Cholesterol mg 229
- Sodium mg 1046
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 20 min
- Makes: 4 pieces
PRESENTATION
You know what? This chicken sandwich recipe is just awesome for using up leftover roast or rotisserie chicken. Really good stuff. It’s super quick and packed with flavor. Plus, the Cajun mayonnaise? Oh man, it's the real star. It gives a tangy kick inspired by Louisiana’s famous street food vibes. Pretty simple, right? This last-minute dinner idea transforms fridge finds into a crispy and satisfying meal with no fuss. I mean, the Cajun spice blend is amazing. It makes the plain chicken so so tasty, with just the right punch of seasoning. Some people go all out and add artichoke paté for an extra twist that adds personality to the spicy chicken sandwich scene. For real, this little addition is like a creamy layer that pairs perfectly with the tender chicken and punchy mayo.
While some folks keep it classic, others turn it into a crispy chicken sandwich you'd find at a street food stall—think club sandwich style. Stack it with lettuce, tomato, or whatever you’ve got in the crisper drawer. And here's the thing: the beauty of this homemade chicken sandwich is how customizable it is. Use a toasted roll, toss in some pickles, or add extra Cajun spice if you’re feeling adventurous. Some folks even say it's like a buttermilk chicken sandwich or Nashville hot, but here, it's less about frying and more about using leftovers creatively. And the sauce? The Cajun mayo is the secret weapon—it’s the kind of creamy, zippy sauce that turns a sandwich from just lunch into something special. Pretty much. It brings that street food feeling right to your home, using whatever ingredients you have around. Honestly, there’s nothing better than taking leftover chicken and turning it into a chicken sandwich recipe that's crispy, moist, and full of flavor, especially when you need something easy and awesome. For sure. This is street food spirit, American-style, with a nod to smart, no-waste cooking and tons of room to make it your own.
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- INGREDIENTS
- Ingredients for 4 sandwiches
- Chicken 1.8 lbs (800 g) - roasted
- White bread loaf 12 slices
- Bacon 12 slices
- Iceberg lettuce 1 - small head
- Cluster tomatoes 2
- Red onions 2
- Mayonnaise 0.8 cup (200 g)
- Cajun 4 tsp
- Tomato paste 1 spoonful
- Butter to taste
How to prepare Chicken Sandwich
To prepare the chicken sandwich, first wash and thinly slice the vine tomatoes 1. Wash and julienne the iceberg lettuce 2, then peel and slice the red onion 3.
Set the vegetables aside and deal with the roast chicken: remove the skin and bones and shred it, collecting it in a large bowl 4. You will need about 300 g (10.5 oz) of chicken. In another bowl, pour the Mayonnaise 5, a tablespoon of tomato paste 5, and 4 teaspoons of Cajun spice mix.
Stir with a spoon 7 to mix everything 8, then add the shredded roast chicken 9
and stir to flavor it with the sauce 10. Set aside the chicken and heat a pan: when it's hot, place the bacon slices without overlapping and without adding any other fats 11 and brown them for 3 minutes, turning on both sides 12.
Once the bacon is ready, drain it on a tray lined with paper towels 13. In the same pan where you cooked the bacon, add the sliced onions 14 and cook them for about 3 minutes. Once they are well browned, turn off the heat and let them cool 15.
Now take the slices of sandwich bread: for each sandwich, butter one slice on both sides and 2 slices on one side only 16. Heat a pan and toast the slice of bread buttered on both sides 17 until golden brown 18.
Now you can assemble the sandwich: take one of the two slices of bread buttered on one side only and fill with chicken 19, tomato slices 20, and julienned iceberg lettuce 21.
Cover with the freshly toasted slice 22 and continue filling with more chicken 23, bacon 24
and onion 25. Cover with the other slice of bread buttered on one side only 26, press the sandwich with a spatula 27
and toast it on both sides in a hot pan 28. Once the surface is golden brown, transfer the sandwich to a cutting board, cut it in half diagonally 29 and serve it hot 30!