Easy Chicken Veggie Sandwiches

Chicken sandwiches are so evocative to me. They conjure up pictures of dainty women’s teas, with little sandwiches with the crusts cut off. But chicken sandwiches can range from tiny little bits to big and hearty recipes that will satisfy anyone’s appetite. This recipe for Easy Chicken Veggie Sandwiches is the latter kind.

You can use any type of vegetable you’d like in this recipe. And use leftover grilled chicken, rotisserie chicken from the grocery store (this is the best option), or even packaged or canned chicken.

If you’d like, you can bake these sandwiches. Wrap them in foil and bake in at 375°F oven for 15 to 20 minute until hot. I find that baking sandwiches elevate them to a different realm. All the flavors are pronounced and the whole thing melds into a main dish instead of a snack.

Keep this recipe in mind and you’ll always be able to make a chicken sandwich when the mood strikes.

Tips for the best Easy Chicken Veggie Sandwiches:

• The type of roll or bun you use in sandwiches is crucial. I really dislike that soft type of bun that squishes down when you bite into it. The best rolls for sandwiches are ciabatta rolls. They have a wonderful heft and are chewy, and they stand up to any filling.
• And this is crucial – the buns will hold their texture and shape even when kept in a lunch box for hours. (Crucial note: always put perishable foods in an insulated lunch box and include a frozen cold pack or frozen beverages to keep the sandwiches at a safe temperature.)

Why this recipe works:

• The combination of chicken with bacon, cheese, mayo, and mustard automatically makes this a good recipe.
• You can add any type of dressing to the chicken and vegetables in this sandwich filling recipe, but the combination of mayo, mustard, and lemon juice really brings the sandwich to life.