Simple roasted and shredded chicken piled onto toasted ciabatta bread that’s been slathered with fresh garden-picked basil mayo. Loaded with diced romas tomatoes, shredded red onions, Havarti cheese, and crisp spring mix.

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A really good sandwich can make a day easier. The convenience and simplicity can really smooth over the mid-day bumps. When I get really good bread it’s hard not to use it to make sandwiches. Although the filling is usually the main draw the bread for me is always the star.

For this recipe, I used ciabatta bread its an airy bread that holds well to building onto since it’s firmer. I topped it with a simple rub put together from pantry staples. Tossed on some veggies and whipped up some simple fresh basil mayo using basil picked from the garden!

Prep was done in under ten and lunch was ready in an hour. Check out my tips and tricks below for the best-roasted chicken sandwich and basil mayo. Try this recipe out and let me know what you think!

TIPS & TRICKS FOR THE BEST ROASTED CHICKEN SANDWICH + BASIL MAYO

bread options: ciabatta can be a not-so-desirable bread to some since it’s so hard. when I use ciabatta it’s for long-term sandwiches that need to stay together awhile or one with a great sauce like this one! If ciabatta isn’t your thing or you need something softer feel free to use focaccia, baguette, or even a couple of slices of white. To keep my ciabatta toasted but soft I bake it whole to heat it up then slice it instead of slicing it then baking it. it will keep the middle soft.

shredding the chicken: for the best chicken sandwiches, the chicken is always shredded. shredded, the chicken makes for even layers that don’t slide around and all the slices on the outside get moved around all the chicken resulting in more flavor. but if you prefer sliced let the chicken cool a little longer so you can get nice slices out of it.

diced tomatoes: when I have tomatoes on a sandwich I prefer them diced. tomatoes can be slippery so when they are diced it makes them hard to escape and makes it easier to get the sandwich in one good bit since it won’t be stacked too tall.

cheeses: for this sandwich, I used Havarti it’s a creamy white cheese so it can easily be substituted for swiss, pepper jack, or even a fresh mozzarella!

toothpicks: to secure a sandwich that I need to slice i like to secure it with toothpicks or even chopsticks depending on how big we’re talking. the extra security when slicing helps keeps everything from slicing around.

SIMILAR INGREDIENTS TO:

1. HOMEMADE DELI-STYLE ROAST BEEF
2. CHICKEN & PEPPERONI CLUB
3. ROAST BEEF SANDWICHES

ENJOY THIS RECIPE WITH:

1. GARDEN SALAD + LEMON SUNFLOWER DRESSING
2. CHICKEN, ROASTED GARLIC AND FIDEO NOODLE SOUP
3. KETO: HEMP SEED CAESAR DRESSING

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Roasted Chicken Sandwich + Basil Mayo

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INGREDIENTS

• 1 Ciabbata Bread, loaf
• 2 Chicken Breast
• Olive oil
• Salt
• Black Pepper
• 1Tb Garlic Powder
• 1tsp Onion Powder
• 1tsp Thyme
• 1tsp Rosemary
• BASIL MAYO
• 1/2c Mayo
• 8 Basil Leaves, sliced
• 1tsp White Wine Vinegar
• 1/2tsp Salt
• 1/2tsp Black Pepper
• 3 Garlic Cloves, minced
• TOPPINGS
• Spring Mix
• Roma Tomatoes, diced
• Havarti Cheese
• Red Onions, thinly sliced

INSTRUCTIONS

• Start off by preheating the oven for 375F
• Season the chicken by coating lightly in olive oil, salt, pepper, garlic, onion , rosemary adn thyme.
• Roast for 40 minutes till chicken is golden brown and fork tender.
• Let the chicken cool but first pop the loaf in the oven to toast.
• Once the chicken is cooled to the touch but not cold. Shred it.
• To make basil mayo combine all ingredients listed and adjust the salt and pepper to taste.
• Split the loaf in half. Fill the bottom half with tomatoes and lettuce, top with shredded chicken, Havarti, and red onions.
• Slather the top of the bread with a generous amount of basil mayo. Top and secure with tooth picks. Slice and serve.

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