Name: A Guide to Chicken Sandwiches: 3 Ways
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 5-7 Sandwiches
Ingredients: 1 fully cooked Spatchcock Roast Chicken

A Guide to Chicken Sandwiches: 3 Ways

I love a recipe that does a little something extra, especially when I’m busy. I’ll show you how a single spatchcock roast chicken recipe can power your lunches all week long.

First, you’ll need to make my easy Spatchcock Roast Chicken. It is a wonderful way to get homemade meals on the table without a lot of fuss.

A 3- to 3½-pound chicken should give you enough meat for 5-7 sandwiches. If you have more chicken than you need for the sandwiches, refrigerate it in an airtight container and use it for another meal!

Yield: 5-7 Sandwiches
Prep Time: 15 minutes 15 min
Cook Time: 50 minutes 50 min
Total Time: 1 hour 5 minutes 1 hr 5 min

Ingredients

1 fully cooked Spatchcock Roast Chicken

Instructions

One roast chicken becomes three irresistible sandwiches:

Curried Chicken Salad Sandwich

The flavors are fresh and simple with mild curry powder, lemon, a touch of cayenne, crisp apple, celery, scallion, and pumpkin seeds. Get the recipe.

Crunchy Chicken Caesar Wrap

Tender roasted chicken with an easy homemade creamy Caesar dressing, crisp romaine, and crushed tortilla chips for a little extra crunch. Get the recipe.

Crispy Chicken & Swiss Sub

Crispy chicken is stacked high with Swiss cheese, pickles, fried onions, on a toasted ciabatta-style sub roll with mayo and mustard. Get the recipe.

Spatchcock Roast Chicken

Crispy skin and juicy meat are the hallmarks of this spatchcock roast chicken, which will cook quickly as part of meal prep for my chicken sandwich, three ways recipe.

Yield: 3-4 Servings
Prep Time: 15 minutes 15 min
Cook Time: 50 minutes 50 min
Total Time: 1 hour 5 minutes 1 hr 5 min

Ingredients

Instructions

Preheat your oven to 425 °F.
Place the chicken breast-side down on a cutting board. Make sure the legs are pointing away from you. Using a sturdy pair of kitchen shears—poultry scissors are ideal. Work your way from the tail toward the neck and repeat the cut on the other side. Lift out the backbone and you’re good to go! Try to keep your cuts as close to the backbone as possible so you get more meat.
Flip your chicken over so it’s breast-side up. Place the heels of your hands on top of the breastbone and press down firmly until the chicken flattens out. You will likely hear a crack when the breastbone breaks. That's normal! The goal is to get the bird to lie as flat as possible. Pat the chicken dry all over with paper towels. This step makes a difference, especially if crispy skin is your end goal. Use paper towels to thoroughly pat the chicken dry all over before seasoning it.
Combine the baking powder and salt, then evenly rub all over the skin—this helps the skin crisp up. Let the chicken sit uncovered in the refrigerator for at least 2 hours or up to overnight. This step can be skipped if you are short on time, in which case just rub the bird with salt and proceed to the next step.
Once your chicken is flat and dry, you're ready for the baking powder and salt mixture.
In a small bowl, mix the olive oil with the garlic, black pepper, paprika, oregano and lemon zest. Rub this mixture all over the chicken, making sure to also get under the skin wherever you can.
Place the chicken, skin-side up, on a rack set on a baking tray. You can place it directly on the tray if you don’t have a rack.
Roast for 40 to 50 minutes, or until the skin is golden and the internal temperature reaches 165 °F in the thickest part of the breast and 175 °F in the thigh.
Let the chicken rest for 10 to 15 minutes before serving—this allows it to cool a bit and the juices to settle.

Preparation + Preservation Tips

You can cook the chicken, let it cool, and build the sandwiches all in one day, or you can prepare it up to three days in advance.

I love a good homemade chicken sandwich, and cooking the meat ahead of time is a game-changer. I roast the chicken when I have time, then make different lunches with it over the next few days by keeping the cooked meat refrigerated in an airtight container.

If you're transporting prepared sandwiches, wrap each one tightly in parchment paper, then foil or plastic wrap. Place them in a cooler or insulated lunch bag to keep them properly cooled.

If you need the sandwiches to last a few hours, waiting to assemble them until you're ready to eat is often a good choice. For the best texture, keep the bread and wet ingredients separate, and assemble as close to serving time as possible. Place everything in a cooler or insulated lunch bag to keep it properly cooled.

For a party, you can make smaller versions by cutting them into halves or thirds. The caesar wrap is especially easy to portion for a group, and who doesn’t love a good wrap?

The best part about these recipes is that you can prepare the chicken salads and other components ahead of time, then assemble everything shortly before serving.

If you're looking for more chicken salad sandwich ideas, make sure to try my Auntie Norma’s Chicken Salad recipe. And when you’re working with a classic chicken salad, definitely experiment: try grapes instead of apple, toasted pecans instead of pumpkin seeds, or add a handful of fresh herbs. See what you like and make it your own!

After roasting, let the chicken rest for 10 to 15 minutes. This lets the juices settle and makes the chicken easier to handle. For sandwiches, I remove the legs and thighs first, then pull the breast meat off the bone. Slice or pull the meat into pieces that are easy to layer into a sandwich. I prefer to keep the pieces substantial in size rather than shredding them.

Extra Tips

The possibilities don’t end at sandwiches. If you have more chicken than you need, you can add the chicken to salads, soups, or even recipes like my Chicken Tinga! Don’t be afraid to experiment—the best way to find new recipes is to keep on cooking!

I have a few favorites for leveling up your sandwich game, starting with my classic Croque Monsieur—crispy, cheesy, and wonderfully indulgent.

My Slow Cooker Cubano is another great lunch option, with all the savory flavors you want in a satisfying sandwich.

And why should chicken have all the fun? My Chivito Steak Sandwich with Grilled Onions is a delicious way to switch things up.