Shredded chicken sandwiches were a family staple for almost every holiday party or celebration. And they were always at least a little bit different depending on which aunt made them. Even my mother and grandmother didn’t agree on one perfect recipe.
There are a million ways to make a shredded chicken sandwich, but I’m definitely partial to this one.
The key to its simplicity and easiness is having your chicken cooked ahead of time. We have a great recipe here if you want to bypass the pre-cooked rotisserie chicken from your local grocery.
Total Time: 30 minutes
Preparation Time: 18 minutes
Cooking: 12 minutes
Oven Temperature: 380' F
Ingredients:
- one 3-pound whole chicken, pre-cooked, deboned, and shredded
- sandwich buns
- 1 small onion, diced
- 1/2 pound of pepper jack cheese, cubed small
- 1 cup Hellman’s mayonnaise
- salt and pepper to taste
Instructions:
- Preheat oven to 380'F.
- In a large mixing bowl, combine chicken, onion, cheese, mayonnaise, salt, and pepper. Mix together well.
- Fill sandwich buns with the mixture.
- Wrap each individual sandwich in aluminum foil and place them all on a cookie sheet.
- Bake for 12 minutes.
Not everyone in my family loves pepper jack cheese as much as I do, so often I’ll substitute cheddar for half of what I make. Toasted sourdough bread can be a tasty substitution for regular sandwich buns too.
Really, the sky’s the limit with this one. Some of my kids like pickles on their chicken melts after they cook, while my husband likes me to add bbq sauce before his goes into the oven.
But the above is my favorite — because it’s delicious and it’s so darn easy to throw together on those busy days because the main ingredient is cooked ahead of time.
