Who doesn’t like a Turkey and Swiss sandwich? But I wanted a play on it that was updated and grown up. The roasted bone-on, skin-on chicken breast and with coleslaw is simply out of this world. Let me just start by saying that this Roasted Chicken Sandwich had the neighbors pretty much fighting over it outside. I’m delighted with this new recipe. It is the combination of really simple ingredients: roasted chicken, coleslaw, and a simple honey mustard. The result is totally fabulous.
For a sandwich like this, a fresh-baked thick loaf of bread is great. I used an Italian loaf, and cut the slices thick. Because this roasted chicken sandwich is loaded up, you definitely want a bread that can support it! You can always make a smaller sandwich, but let’s be honest, there’s basically nothing better than a loaded sandwich.
In my opinion, homemade coleslaw is so delicious. It’s so fresh and the cabbage is beautifully crunchy. It is easy to make, so definitely go for it. I think on a sandwich like this, it can really make a big difference. The honey mustard on this sandwich is a great mix of sweet and tangy that pairs beautifully with the chicken, coleslaw, and pickles.
Sandwiches are easy to make, but a great sandwich requires some finesse. In order to get this one perfect, I added the sauce and melted the cheese on the bread first for about 10 minutes. This time allows the cheesy to get perfectly melty and bubbling, while the bread gets a lovely crunch on the outside and keeps the chicken from getting dry.
If you make it, be sure to rate and review it below. And if you want to follow along, head to Instagram and Pinterest for more inspiration! Plus, be sure to check the blog for other lovely sandwiches like the Crunchy Grilled Cheese, Teri’s Italian Sub, or a Darn Fine Sandwich!Print
This Roasted Chicken Sandwich is a delicious and easy lunch!
For the Sandwich
1 skin-on, bone-in chicken breast
½ teaspoon extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 slices swiss cheese
4 slices white bread (soft and freshly baked, if possible)
Pickle slices, dill or your favorite
For the coleslaw
3 cups thinly sliced purple cabbage
¼ cup mayonnaise
½ tablespoon red wine vinegar
Pinch of Kosher Salt
For the sauce
½ cup mayonnaise
1 teaspoon honey
½ teaspoon yellow mustard
½ teaspoon hot sauce
Pinch of Kosher Salt
Preheat oven to 375F. Line a baking sheet with parchment.
Thoroughly coat the chicken breast with olive oil, salt and pepper. Place on the baking sheet and cook for 35 minutes. Remove from the oven and brush the top of the chicken with the pan juices. Return to the oven for 5 minutes to brown. Remove from the oven and allow the chicken to cool for a few minutes. Cut the breast meat from the bone and slice it thinly on the diagonal.
Reduce oven temperature to 325F.
Make the Coleslaw
In a medium bowl, add the cabbage, mayonnaise, red wine vinegar and salt. Gently toss until thoroughly combined. Set aside.
Make the Sauce
In a small bowl, stir together the mayonnaise, honey, mustard, hot sauce and salt, until combined. Set aside.
Make the Sandwich
Generously spread the sauce on both halves of the bread, place one slice of swiss cheese on each half. Repeat this for second sandwich. Place on a small baking sheet and cook in the oven until cheese is melted and bubbly, for 6 to 8 minutes.
Remove from the oven, and divide the chicken between the two sandwiches. Evenly spread the coleslaw over the chicken. Place the pickles on top, put the sandwich halves together and enjoy!
- Serving Size: 2
Keywords: roasted chicken sandwich, chicken sandwich