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Chicken Raspberry Sandwiches

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4 whole wheat sandwich buns
4 tablespoons softened butter
2 cups cooked sliced chicken
1/3 cup mayonnaise
1/2 cup raspberry jam
4 slices Havarti cheese

Chicken Raspberry Sandwiches

Raspberry jam adds an unexpected, delicious, and sweet note to classic hot chicken sandwiches.

  • Serves 4
  • Easy

About This Recipe

In the mood for a sandwich? Try this hot recipe for Chicken Raspberry Sandwiches that’s made with tender leftover chicken, sweet and tart raspberry jam, and some piquant Havarti cheese.

There’s nothing like baking a sandwich to elevate it into a meal. Heat melts the cheese, makes meat more tender, and crisps the bread.

This wonderful recipe is great for a lunch, but you can make it into dinner if you add a green salad and perhaps some soup. You can use other types of jam if you’d like, such as strawberry or apricot, but try the raspberry first. You’ll love it.

Tips for the best Chicken Raspberry Sandwiches:

  • I like using a whole wheat dinner roll. That type has more texture and is less likely to fall apart with a lot of filling. It also gets a great crunchy crust when heated.
  • Slice the chicken thinly. If the chicken is too thick it won’t be heated through in the time it takes to bake the sandwich and melt the cheese. So the chicken won’t be as tender.
  • Choose any type of jam you’d like. My favorites are strawberry and raspberry, although apple jelly would be delicious too. If you don’t want to go the sweet route, just use a nice grainy mustard.

Why this recipe works:

  • The best recipes have contrast in flavor and texture. Adding sweet jam with tart cheese is a great way to accomplish this.
  • Baking the sandwich toasts the buns so they are crusty while the cheese, chicken, and jam, are soft.
  • The mayonnaise adds a delicious tang to the recipe and complements the sweet jam.

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Preheat the oven to 375°F. Tear off four large sheets of heavy duty foil.


Spread butter on the cut sides of the sandwiches. Assemble sandwiches with chicken, mayonnaise, jam, and cheese.


Loosely wrap the sandwiches in the foil and place on a cookie sheet.


Bake for 10 to 17 minutes, opening the foil after 9 minutes, until the sandwiches are hot, the cheese is melted, and the bread is toasted. Serve immediately.


Air fryer instructions

Assemble the sandwiches as directed, wrapping them loosely in foil. Preheat the air fryer to 350°F.


Put the sandwiches into the air fryer basket; you don't have to put them in a single layer. Air fry for 7 to 12 minutes, rearranging the sandwiches once halfway through cooking time, until they are hot and toasty. Serve.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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