This Chicken Salad Sandwich takes me back to a favorite deli sandwich I used to buy when I traveled for work—back before my daily uniform was yoga pants and Uggs. It was simple, satisfying, and always the right choice.
The deli was tiny—just a couple of booths and a few tables. Most people picked up their soup, salad, or sandwich and went, but when I had time I’d sit and savor that chicken salad sandwich. Every time I tried something else, I’d immediately miss that familiar combination of flavors.
One day while enjoying a poppy seed chicken dip, I realized the flavors were very similar to that deli sandwich. I started experimenting until I landed on what I think is the ultimate chicken salad sandwich—a blend that’s creamy, savory, and just right for toasting.
Below is my Chicken Salad Sandwich recipe. It’s quick to make, full of flavor, and perfect for lunches, casual dinners, or serving when guests stop by.
Chicken Salad Sandwich Recipe
Ingredients
- 2 chicken breasts, cooked
- 2 ounces cream cheese, softened
- 1/4 cup mayonnaise
- 1/2 teaspoon Stone House Seasoning
- 8 slices sandwich bread
- 2 tablespoons butter
Optional Toppings
- 4 slices bacon, cooked
- 1 avocado, sliced
- 1 tomato, sliced
Instructions
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Mix together the cooked chicken, softened cream cheese, mayonnaise, and Stone House Seasoning in a medium bowl until evenly combined.
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Spread the chicken salad across four slices of bread. Add any optional toppings you like, then top each with a second slice of bread.
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Melt the butter in a skillet over medium heat. Toast each sandwich on one side until golden, flip, and toast the other side. Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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