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Chicken Salad Club Sandwiches
Two cups of thawed shredded chicken breast get folded with mayonnaise, honey mustard, and finely chopped celery to make the filling for two triple-decker sandwiches built on six slices of toasted whole-grain bread. Eight tomato slices, four bacon halves, and four romaine leaves layer between the three tiers, with a small gherkin speared through each assembled stack. Twenty minutes from start to plate, all in — the longest step is toasting the bread. Cut each sandwich diagonally before serving so the layers stay aligned.
Ingredients
- ⅓ cup mayonnaise
- 1 teaspoon honey mustard
- 2 cups frozen Make-Ahead Shredded Chicken Breast , thawed
- ⅓ cup finely chopped celery
- 6 slices whole-grain bread, toasted
- 8 slices tomato
- 4 slices bacon, cooked, drained and cut in half
- 4 leaves romaine or leaf lettuce
- 4 tiny dill or sweet gherkins
Instructions
- 1Combine the mayonnaise and honey mustard in a medium bowl. Add the shredded chicken and chopped celery, stirring until everything is evenly coated.
- 2Spread half a cup of the chicken salad onto one side of two toasted bread slices. Top each slice with two pieces of tomato, two bacon halves, and a lettuce leaf. Cover with a second slice of bread.
- 3Build a second layer on top of the middle bread slice using the remaining chicken salad, tomatoes, bacon, and lettuce. Finish each sandwich with a third slice of toasted bread. Press down gently so the layers hold together.
- 4Push a small pickle onto four toothpicks. Secure the sandwiches by pressing two toothpicks into each stack, then slice them in half.
Notes
- Make ahead: You can mix the chicken salad up to 3 days in advance and store it in an airtight container in the fridge.
- Swap: If you don't have whole-grain bread, sourdough or a sturdy white bread works beautifully.
- Tip: Make sure your bacon is cooked crisp so it provides a solid textural contrast to the creamy chicken salad.