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Easy Chicken Veggie Sandwiches

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1 cup mayonnaise
3 tablespoons mustard
1 tablespoon lemon juice
3 cups cubed cooked hcicken
5 slices bacon, crisply cooked and crumbled
4 stalks sliced celery
1 red bell pepper, chopped
1 cup cubed Swiss or Havarti cheese
4 to 6 ciabatta rolls

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Easy Chicken Veggie Sandwiches

  • Serves 4
  • Easy

About This Recipe

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 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, 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.

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



Combine the mayonnaise, mustard, and lemon juice in a medium bowl.


Add the chicken, bacon, and vegetables and stir well. Add the cheese.


Split the ciabatta buns. Toast them if you'd like. Make sandwiches with the chicken mixture and the buns and dig in.


Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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