Creamy Shredded Chicken Sandwich with Cream Cheese

About This Recipe

Creamy, comforting sandwich with shredded chicken wrapped in cream cheese and fresh herbs. Easy and quick to prepare, ideal for lunch, a snack or a picnic.

Instructions

1. 1

   Cook the chicken: place the chicken breasts in a pot with enough water to cover, add 1 bay leaf and a pinch of salt, bring to a boil then reduce to low heat; simmer for 12-15 minutes until the chicken is cooked. Remove, let cool slightly and shred with two forks. (If using roasted or rotisserie chicken, skip to step 3.)

2. 2

   In a large bowl, mix the cream cheese at room temperature with the mayonnaise, Dijon mustard and lemon juice until smooth. Add the grated garlic, salt and pepper and stir well.

3. 3

   Add the chopped celery, red onion and chives to the creamy dressing. Mix to combine and taste: adjust salt, pepper and lemon as needed to balance the flavor.

4. 4

   Fold the shredded chicken into the cream mixture, gently stirring until all the chicken is well coated. If you want a juicier filling, add 1–2 tablespoons extra mayonnaise.

5. 5

   Divide the filling into 4 portions. If you prefer the sandwich hot, heat a skillet over medium heat and melt the butter.

6. 6

   Cut the rolls in half and toast them in the skillet with the butter until golden and crisp (about 1–2 minutes per side). This adds texture and prevents the bread from becoming soggy.

7. 7

   Assemble the sandwiches: spread a generous amount of the creamy chicken on the bottom half of the roll, add lettuce leaves and tomato slices if desired, and close with the top half of the roll.

8. 8

   Serve immediately while the bread is crispy, or refrigerate the filling for up to 2 days and assemble just before serving to maintain texture. Enjoy!