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A creamy, cheesy shredded chicken sandwich packed with mayonnaise, cheese, and crunchy veggies. Perfect served grilled warm or chilled as a cold sandwich. Kid-friendly and customizable.

  • Total Time: 20 minutes to 30 minutes depending on chicken preparation
  • Yield: 3 sandwiches 1x

Ingredients

Scale
  • 6 cups water
  • 1 teaspoon crushed black pepper
  • salt to taste
  • 1 chicken stock cube (optional)
  • 3 smashed garlic cloves
  • small piece of crushed ginger
  • 1 bay leaf
  • boneless, skinless chicken breasts (quantity not specified)
  • Mayonnaise (plain veggie mayo recommended)
  • Tomato sauce (optional; hot & sour or regular ketchup)
  • Onions, chopped (quantity not specified)
  • Mixed bell peppers (green, yellow, red), diced (quantity not specified)
  • Italian seasoning (or oregano) (quantity not specified)
  • Red pepper flakes (optional) (quantity not specified)
  • Grated cheddar cheese (quantity not specified)
  • Grated mozzarella cheese (quantity not specified)
  • Chopped cilantro (quantity not specified)
  • Butter (quantity not specified)
  • Bread (white, brown, multigrain, or soft hamburger buns)

Instructions

  1. Bring 6 cups of water to a boil in a deep pan over medium heat.
  2. Add crushed black pepper, salt to taste, chicken stock cube (optional), smashed garlic cloves, crushed ginger, a bay leaf, and the chicken breasts to the boiling water.
  3. Simmer about 20 minutes until chicken is cooked through, then remove from heat.
  4. Use tongs to transfer chicken to a plate and let cool slightly.
  5. While still warm, shred the chicken finely using two forks.
  6. In a large bowl, mix shredded chicken with mayonnaise, tomato sauce (if using), salt, diced bell peppers, chopped onions, Italian seasoning, freshly ground black pepper, red pepper flakes (if using), and chopped cilantro.
  7. Taste the filling and adjust seasonings as needed.
  8. Spread butter on one side of a slice of bread.
  9. Evenly spread the shredded chicken filling over the buttered side of the bread.
  10. Sprinkle grated cheddar and mozzarella cheese over the filling.
  11. Place another slice of bread on top to close the sandwich.
  12. For a cold sandwich, chill the assembled sandwich in the fridge for at least 1 hour.
  13. To grill, butter the top slice of bread as well and heat a grill pan over medium heat.
  14. Place the sandwich on the pan buttered side down and cook about 1 minute until golden brown, then flip and cook the other side until crispy and the cheese is melted.
  15. Remove the sandwich from the pan, slice, and serve.

Notes

Shred chicken as finely as possible for a smooth, tasty filling., Mayonnaise adds rich creaminess and keeps the chicken moist., Cheese melts into the chicken for comforting flavor., Vegetables add color, crunch, and nutritional value., Sandwiches can be served hot grilled or chilled cold., Avoid over-salting since mayo may have salt., For meal prep, cook and shred chicken, and chop vegetables ahead and store separately., Assemble sandwich just before serving to prevent soggy bread., Variations include swapping mayo with flavored mayo or Greek yogurt, adding sweet corn or leafy greens, and using multigrain bread for a healthier option., Store leftover filling in an airtight container in the fridge for up to 2 days; avoid freezing filling due to mayo separation., Cooked shredded chicken can be frozen for up to a month., Chopped veggies keep fresh for about 5-7 days in the fridge.

  • Author: Ashley
  • Prep Time: 10 minutes if pre-shredded chicken; about 30 minutes if cooking chicken fresh
  • Cook Time: 20 minutes
  • Category: Main Course

Nutrition

  • Serving Size: 1 sandwich
  • Calories: Approximately 350-450 calories per sandwich (estimate)
  • Fat: Moderate fat content from mayonnaise, cheese, and butter
  • Carbohydrates: Moderate carbohydrates from bread and vegetables
  • Protein: High protein due to chicken breast