Chicken Sandwich Recipe

My favourite chicken sandwich recipe is tender, moist roasted chicken with lemon and garlic mayonnaise, and a little watercress or oak leaf lettuce.

If you have a left-over roast chicken, of course it makes sense to use that meat in your sandwich. We sometimes use the meat from a pot roasted chicken, which is always so lovely and tender.

However, I often cook the chicken specially. I usually buy whole, organic chickens, joint them and keep them in the freezer so that we can use them as we need them.

Neither of my children eat meat, so we don't usually cook a whole chicken at a time.

If I joint my own chicken, I tend to keep the breast on the bone while I roast it. It really does make a difference to the flavour. I also smother it in butter and baste it often which keeps the meat moist.

For this chicken sandwich recipe, I like to flavour the chicken with garlic and herbs. You can of course leave out the garlic if you are not too keen on it, but I think it gives a lovely gentle flavour. My favourite way of cooking the chicken for this recipe is at the bottom of this page.

I like to use homemade garlic mayonnaise, but plain is fine if you don't like garlic.





Sandwiches look so pretty on these little rectangular serving dishes. This Royal Albert New Country Roses Pink Vintage Formal Sandwich Tray from Amazon is absolutely gorgeous.

I love these old-fashioned china tea sets. They're just so pretty..... Imagine having the whole set. Dream. :)




Chicken Sandwich Recipe

Time: 10 minutes
Makes 12 small tea sandwiches

1 cooked, cold chicken breast
Garlic mayonnaise *
1/4 lemon
6 slices bread
Soft butter
Salt and pepper
Oak leaf lettuce or watercress

* You can just add a little crushed garlic to shop bought mayonnaise if you prefer.

  • Wash the lettuce or watercress. Either gently pat dry on a clean towel, or spin in a salad spinner. It's difficult to quantify how much you need. It depends on your preference, the size of the leaves and so on.

  • Once you have washed and dried lettuce (especially if you use a spinner) you can keep it in a sealed bag in the fridge for a day or so, so long as you don't tear the leaves.

  • Slice the chicken breast fairly thinly. I prefer to keep the skin, with all the lovely flavour. But if the skin is very thick, or not beautifully crisp, I would remove it.

  • If you followed my recipe for chicken, then I do often remove the garlic before making up the sandwiches - but you can leave it in if you like.

  • Butter the slices of bread and lay out on a board.
  • Thinly spread a little mayonnaise on three of the slices of bread.

  • Divide the chicken into three (if the breast was large, you might need another round of bread), and place it evenly over the mayonnaise.

  • Season with salt and pepper to taste. I am more generous with salt on chicken than I am on most other sandwiches.
  • Spread a thicker layer of mayonnaise over the top of the chicken. I put this layer in the middle to stick the lettuce into the sandwiches, otherwise they tend to fall apart.

  • Top with either some oak leaf lettuce, which looks so pretty, or watercress for a more peppery flavour.

  • Squeeze a little lemon over the top of the lettuce.

  • Lay the other pieces of bread on top and press gently.

  • Trim the crusts and cut into four fingers, squares or triangles. I like to see the green, and so I nearly always cut my chicken sandwiches into triangles. They look lovely in a neat row or on a tiered stand for a special afternoon tea.

Serve with

For a special but homely afternoon tea, try serving with toasted pikelets, mint tea or Earl Grey and a nicely moist fruit cake, like apple fruit cake. Heaven!

Chicken sandwiches are also lovely served as part of a traditional afternoon tea spread with buttermilk scones, various other finger sandwiches and a delicious cake. Perhaps a lemon layer in the summer or our best moist carrot cake recipe in the winter....


Roast Chicken Recipe

Level: Easy
Time: About 40-45 minutes
(includes cooking but not cooling

Chicken breast on the bone, skin on
1 clove of garlic
1/2 tablespoon of chopped mixed herbs
(such as rosemary, thyme, tarragon)
Butter

  • Turn the oven to 425F, 220C, gas mark 7.

  • Slice the garlic clove thinly.

  • Using your fingers, ease the skin away from the breast gently, taking care not to pierce the skin.

  • Push the pieces of garlic under the skin, along with the mixed herbs and half the butter.

  • Put the chicken breast into a roasting dish.

  • Dot the remaining butter over the top of the skin. Don't be alarmed about the amount of butter. It is intended....

  • Put the roasting dish in the oven and set the timer for 10 minutes.
  • After 10 minutes, baste the chicken by scooping up the buttery juice and pouring it over the top of the chicken a few times to keep the skin moist.

  • Put it back in the oven for 10 minutes and then baste again.

  • Set timer for another 10 minutes, making 30 in all.

  • Check the meat with a thermometer. A chicken breast should be 165 degrees when it is cooked. Chicken must never be undercooked, but it is as tough as old boots if it is overcooked.


The bacteria in chicken can't survive about 150F, 66C. The temperature of 165 degrees meets the US government guidelines on safe cooking temperatures.

If it is not ready, baste it again and pop it back in for another five to ten minutes.

Once the chicken is cooked, you can remove it from the oven and leave it to cool. As soon as it is cool, cover it and keep it in the refrigerator until needed. It can be kept 3-4 days in the refrigerator.

If you enjoyed this Chicken Sandwich Recipe, look for more on the Finger Sandwich page