Chopped Chicken Sandwich

This chopped chicken sandwich is a satisfying and speedy solution for lunch. It brings together the creamy texture of a classic chicken salad with the satisfying heft of a loaded sub, all without any cooking required.

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Using pre-cooked chicken, this entire meal comes together in about 20 minutes. It’s a great way to use up leftovers from a roast chicken and makes for a filling lunch on a busy day.

Essential Ingredients

• Chicken: A store-bought rotisserie chicken is a convenient option. You can also use any leftover cooked chicken breast or thigh meat.
• Anchovy Paste: This adds a deep, savory flavor. It’s often found in a tube in the same aisle as canned fish. If you dislike anchovies, Worcestershire sauce is a good alternative.
• Cheese: We use a combination of sharp cheddar and mozzarella, but provolone, Swiss, or Monterey Jack would also work well.
• Bread: Soft hoagie or sub rolls are ideal, but sturdy brioche buns or even thick-sliced sourdough would be a good base.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Make the Dressing: First, prepare the creamy dressing. In a large bowl, combine the mayonnaise, Dijon mustard, minced garlic, lemon juice, lemon zest, anchovy paste, salt, and pepper. Whisk it all together until it’s well combined and smooth.

Prepare the Filling: Next, add your prepared ingredients to the dressing. Place the cubed cooked chicken and the chopped romaine lettuce into the bowl. Use a spatula to gently fold and mix until the chicken and lettuce are evenly coated in the dressing.

Assemble the Sandwiches: Slice your rolls open and begin layering the ingredients. Place the cheese slices on the bottom of each roll, followed by the sliced tomatoes. Spoon a generous amount of the chicken mixture on top, dividing it evenly among the four sandwiches before serving.

Serving Ideas

These sandwiches are a full meal on their own but go well with simple sides like potato chips, a dill pickle, or a light coleslaw.

Storing & Reheating

The assembled sandwiches are best eaten right away. Leftover chicken filling can be stored in an airtight container in the refrigerator for up to 2 days. Do not freeze the filling, as the mayonnaise and lettuce will not hold up well.

FAQ

Can I make this ahead of time?

You can prepare the chicken salad filling up to a day in advance and keep it in the fridge. For the best texture, assemble the sandwiches just before you plan to eat them to prevent the bread from becoming soft.

What kind of chicken is best for this recipe?

Any cooked chicken works. Rotisserie chicken is a fast and flavorful option. You can also use leftover roasted chicken, or poached or grilled chicken breasts cut into small cubes.

Is there a good substitute for the anchovies?

Yes, if you don’t have or don’t like anchovies, you can substitute them with an equal amount of Worcestershire sauce. It will provide a similar savory, umami flavor to the dressing.

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📖 Recipe Card

Chopped Chicken Sandwich

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• Author: Emma Taylor
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Description

A creamy and savory chicken mixture with crisp lettuce and cheese, all packed into a soft sub roll for a quick lunch.

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Ingredients

Scale 1x2x3x

• 4 hoagie or sub rolls
• 4 cups (about 1.5 lb / 680g) cooked chicken, cut into 1/4-inch cubes
• 1 head romaine lettuce, chopped
• 1 cup (240 ml) mayonnaise
• 1/4 cup (60 ml) Dijon mustard
• 3 cloves garlic, minced
• 3 tbsp (45 ml) fresh lemon juice
• 1 tsp lemon zest
• 2 tsp anchovy paste (or 4 anchovy fillets, minced)
• 1 tsp kosher salt
• 1 tsp black pepper, freshly ground
• 8 slices sharp cheddar cheese
• 8 slices mozzarella or provolone cheese
• 2 large tomatoes, sliced

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Instructions

1. In a large bowl, whisk together the mayonnaise, Dijon mustard, minced garlic, lemon juice, lemon zest, anchovy paste, salt, and pepper until smooth.
2. Add the cubed cooked chicken and chopped romaine lettuce to the bowl with the dressing.
3. Gently fold everything together with a spatula until the chicken and lettuce are evenly coated.
4. Slice the hoagie rolls lengthwise, being careful not to cut all the way through.
5. Layer 2 slices of cheddar and 2 slices of mozzarella on the bottom half of each roll.
6. Add a few slices of tomato on top of the cheese.
7. Divide the chicken mixture evenly among the 4 rolls, piling it on top of the tomatoes.
8. Serve immediately.

Notes

• If you are cooking chicken specifically for this recipe, ensure it reaches a safe internal temperature of 165°F (74°C).
• For a warm sandwich with melted cheese, place the cheese-layered rolls open-faced on a baking sheet and broil for 1-2 minutes before adding the tomato and chicken filling.
• The chicken filling can be prepared up to 1 day ahead and stored in an airtight container in the refrigerator. Assemble the sandwiches just before serving to prevent soggy bread.
• For a substitute for anchovy paste, use 2 teaspoons of Worcestershire sauce.

• Prep Time: 20 minutes
• Category: Lunch
• Method: Mixing
• Cuisine: American