How to Make Chicken Breast Sandwiches

Long before we all “officially” learned how to make chicken breast sandwiches, I know many who were making them. Restaurants like McDonald’s, Burger King, Chick Filet and others have made this sandwich so popular. I remember long before these famous restaurants came out with their version of the chicken sandwich, many people close to me were making their own version.

How to Make Chicken Breast SandwichesHow to Make Chicken Breast Sandwiches

Our family cooked chicken on a regular basis; usually on Sundays. Family members would always stop by on the weekend. Often they would sit down and eat with us but other times they would be in a hurry to get to some other place. This would be a time when they would grab a piece of bread (Or two) and wrap up a piece of chicken. It wasn’t anything fancy but a sandwich none-the-less and very tasty. I know because I have tried it.


Another sandwich form, long before I learned how to make a chicken breast sandwich, was made with a biscuit. It used to be common to serve fresh baked biscuits with country fried chicken for breakfast. This was especially true with the southerners who moved to Ohio which is where I first learned it. One leg, thigh or other piece of chicken was placed on a biscuit. No need to remove the bone, one simply ate around the bone.


Many years ago I learned how to make chicken breast sandwiches with more perfection. The main thing to know is that it is best to have a chicken breast which is the same thickness across the entire piece. This allows for even cooking. Most chicken breasts are either sliced or pounded to an even thickness, usually about one-fourth to one-half inch thickness for sandwich making. This thickness allows for quick cooking which prevents the meat from overcooking and drying.


Marinades are also helpful in adding moistness to the meat if you are just learning how to make chicken breast sandwiches. Herbs, spices, oils, sauces and other ingredients in the marinade will also add flavor to the chicken. Even without using marinade herbs and spices are often used to season the chicken. Great sandwiches can be made when the chicken breast is breaded and deep fried, pan fried, baked, broiled or grilled. It is simply a matter of your preference.


When learning how to make chicken breast sandwiches, you will want to use numerous of other ingredients to add taste and texture to the sandwich.  Tomato, lettuce and pickle are a few of the common ones along with all kinds of cheeses. Amazing flavor comes by adding crisply fried bacon, a piece of ham, slaws, salads and all kinds of vegetables.


NOTE: Chicken serving sizes should be about 4 ounces. When pounding think about the shape of your bun. I try to pound it in the shape of the bun the best I can.

NOTE: These sandwiches are very filling. For most appetites, one sandwich is enough.

CHICKEN PARMESAN SANDWICH 

Chicken Parmesan SandwichChicken Parmesan Sandwich

Learn how to make chicken breast sandwiches with the flavors of Italy.

  • 2 Boneless skinless chicken breast
  • 1 Beaten egg
  • ½ Cup buttermilk
  • Salt/ pepper to taste
  • 1 Cup dried bread crumbs
  • ½ Cup vegetable oil
  • 2 Cups tomato sauce
  • ½ Teaspoon dried basil
  • ½ Teaspoon dried oregano
  • ¼ Teaspoon garlic powder
  • 1 Tablespoon butter
  • ½ Cup shredded Parmesan cheese
  • 8 Ounces Mozzarella cheese
  • 2 Chopped green onion (Tops and bottoms)
  • Strips of banana peppers (OPTIONAL; or your favorite)
  • 4 Large buns (I like crusty sub rolls for these)

NOTE: Sometimes I like to toast the buns with the cheese to melt. It is faster to place the cheese on top of the chicken, cover and let cheese melt.

Preheat oven to 350F degrees.

Cut breast in half and pound out to ¼ inch thickness; season with salt/ pepper.

Mix together the egg and buttermilk; dip chicken pieces into egg mixture.

Coat each chicken fillet evenly with the bread crumbs.

Heat oil in a large skillet; brown chicken on both sides.

Place chicken in a baking dish; pour off oil in skillet.

Combine tomato sauce, basil, oregano, garlic and butter in the skillet.

Bring to a boil then simmer for 10 minutes; pour over the chicken.

Sprinkle tops of chicken with Parmesan cheese; cover and bake 30 minutes.

Remove the cover; cover each chicken with Mozzarella cheese.

Return to the oven until cheese melts; place on sliced rolls or buns.

Top chicken with chopped green onion and peppers.

SWISS CHICKEN SANDWICH

Swiss Chicken SandwichSwiss Chicken Sandwich

Learn how to make chicken breast sandwiches with wine sauce and Swiss cheese.

Wine Sauce

  • 3 Tablespoons butter
  • ¼ Cup flour
  • ½ Cup white wine
  • 1 ½ Cups milk

Chicken 

  • 5 Whole chicken breasts (Boneless/ skinless)
  • ½ Teaspoon salt
  • 1/8 Teaspoon pepper
  • 2 Beaten eggs
  • ½ Cup milk
  • 2 Cups bread crumbs
  • Vegetable oil for frying
  • Butter for frying
  • 1 Cup shredded Swiss cheese
  • 10 Large buns
  • Avocado slices
  • Tomato slices

FOR SAUCE melt butter in saucepan over medium heat; stir in the flour.

Gradually stir in the milk cooking until thickened; stir in the wine.

Remove sauce from the heat and let stand; PREHEAT OVEN TO 350F degrees.

FOR CHICKEN cut breast in half; pound to ¼ inch thickness.

Sprinkle with salt and pepper; mix together the egg and milk.

Dip chicken in egg mixture; coat with crumbs.

Heat ¼ CUP oil and 1 TABLESPOON butter in a large skillet.

NOTE: Use this blend on oil and butter each time you fill skillet.

Brown chicken about 2 minutes on each side; place in a large baking pan.

Spoon the wine sauce over each piece of chicken; cover and bake 30 minutes. 

Remove from oven and uncover; top each piece with Swiss cheese.

Arrange avocado slices and tomato slice on the top of each.

Return to the oven for 10 minutes uncovered; arrange on buns.

Makes 10 sandwiches.

TEX MEX CHICKEN SANDWICH

Tex Mex Chicken SandwichTex Mex Chicken Sandwich

Learn how to make chicken breast sandwiches with cumin butter.

  • ½   Cup softened butter
  • ½ Teaspoon chili powder
  • ¼ Teaspoon onion powder
  • 1/8 Teaspoon garlic powder
  • ¼ Teaspoon cumin powder
  • ¼ Teaspoon paprika
  • 2 Tablespoons cooking oil
  • Salt/ pepper to taste
  • 4 Chicken cutlets (About 4 ounces each)
  • 4 Large buns or rolls (Split)
  • 4 Tomatoes slices
  • 1 Medium avocado (Peel and slice thin)
  • 4 Lettuce leaves (Was, dry)
  • ¼ Cup salsa

In small bowl combine butter, chili, onion, garlic, cumin and paprika.

Blend butter and spices together until smooth; set aside.

Prepare cutlets to about ¼ inch thickness; season with salt and pepper.

Heat oil in a large skillet over medium high heat.

Place chicken in skillet; sauté 4-5 minutes on each side until done.

Spread both cut sides of buns with butter spice mixture.

Line bottom halves with the lettuce leaves; place chicken on top.

Top each chicken with a sliced tomato and avocado slices.

Top with a large tablespoon of the salsa; top with other half of buns.

Makes 4 sandwiches. 

MUSHROOM CHICKEN SANDWICH  

Mushroom Chicken SandwichMushroom Chicken Sandwich

Learn how to make chicken breast sandwiches with mushrooms and mozzarella cheese.

  • 4 Chicken breast halves (Boneless, skinless; pound to ¼ inch thickness)
  • 4 Tablespoons butter
  • 1 Cup sliced fresh mushrooms
  • ¼ Cup chopped green onion 
  • Salt/ pepper to taste
  • 4 Ounces shredded mozzarella cheese
  • 4 Large buns or rolls (Split)

Melt butter over medium heat in a large skillet.

Add mushrooms and green onions to skillet.

Sprinkle with salt and pepper; stir and cook 10 minutes.

Remove vegetables and keep warm; add chicken to the skillet.

Cook chicken about 8 minutes on each side until done.

Top each chicken piece with grated cheese; cover until chicken melts.

Place chicken on bottom halves of buns; top with mushrooms and green onions.

Add tops of buns; serves 4 sandwiches.

HOW TO MAKE CHICKEN BREAST SANDWICHES BROILED

Broiled Chicken Breast Sandwich with Red Cabbage SlawBroiled Chicken Breast Sandwich with Red Cabbage Slaw

Learn how to make chicken breast sandwiches with red cabbage slaw.

  • 4 Chicken breast halves (Boneless, skinless, filets)
  • 1 Can pineapple slices (Drain and reserve juice)
  • ¼ Cup pineapple juice
  • 1 Tablespoon chili powder
  • 1 Tablespoon molasses
  • ¼ Teaspoon hot sauce
  • 4 Large rolls or buns
  • Lettuce leaves
  • ¼ Cup coconut (Toasted)
  • Red cabbage leaves
  • Green onions

Red Cabbage Slaw

  • 1 Cup finely shredded red cabbage (Save larger leaves for presentation)
  • 2 Green onions (Finely chopped)
  • 2 Tablespoons reserved pineapple juice
  • 2 Teaspoon vegetable oil
  • 1 Teaspoon sesame seed oil
  • Dash of garlic powder
  • Salt/ pepper to taste

Preheat broiler or grill.

FOR BASTING combine pineapple juice, chili powder, molasses and hot sauce.

Place chicken and pineapple under hot broiler (Or over hot grill).

Cook chicken about 10 minutes on each side until done.

NOTE: Baste frequently during cooking; turn chicken 1 time.

Place lettuce leaves on bottom halves of buns or rolls.

Top lettuce with chicken and pineapple slices.

Sprinkle with toasted coconut; cover with tops of buns. 

Using slotted spoon scoop red cabbage slaw on top half of bun.

Turn top half over onto bottom; serve each sandwich on a red cabbage leaves.

TO MAKE RED CABBAGE SLAW combine all ingredients.

Cover and chill slaw until ready to serve.

BARBEQUE CHICKEN SANDWICH 

Barbeque Chicken SandwichBarbeque Chicken Sandwich

Learn how to make chicken breast sandwiches with barbeque sauce.

  • 4 Chicken breast halves (4 Ounces each; pound to even)
  • 2 Cup ketchup
  • 1 Tablespoon dry mustard
  • ¼ Cup brown sugar
  • ¼ Cup water
  • 1 Tablespoon vinegar
  • 1 Teaspoon Worcestershire sauce
  • ½ Finely chopped onion
  • 1 Green onion (Chop green and white parts)
  • Dill pickle slices
  • 4 Crusty rolls (Split)

In a skillet with lid combine ketchup, mustard, sugar, water, vinegar, Worcestershire sauce and onion.

Bring mixture to a simmer; place chicken in the skillet and cover.

Cook chicken until thoroughly cooked turning 1 time.

NOTE: Keep chicken covered with the barbeque sauce.

Place chicken on bottom halves of rolls.

Top with chopped green onions and dill pickles.

Top with lids to rolls; serves 4.

CHICKEN CLUB SANDWICH RECIPE

Learn how to make chicken breast sandwiches with bacon.

  • 6 Chicken breast halves (About 4 ounces each; pound to ¼ inch thickness)
  • 3 Tablespoons cooking oil
  • 18 Pieces bacon (Cook crisp)
  • 6 Large slices tomatoes
  • 12 Lettuce leaves (Wash and dry)
  • Mayonnaise
  • 12 Slices home style bread, 6 large buns or rolls (Split)

Heat oil in large skillet over medium heat.

Brown chicken on both sides about 8 minutes on each side.

Spread mayonnaise on 1 side of each slice of bread OR both halves of buns.

Place chicken on bread; top each with 3 slices bacon.

Top each with a slice of tomato and lettuce; top each with another bread slice.

Makes 6 sandwiches.

HONEY MUSTARD CHICKEN SANDWICH

Learn how to make chicken breast sandwiches with honey mustard sauce.

  • 4 chicken breast halves (Boneless, skinless about 4 ounces each)
  • 4 Large sandwich buns (Split)
  • 8 Thin tomato slices
  • 1 Cup shredded lettuce

Honey Mustard Sauce

  • ¼ Cup Dijon mustard
  • 2 Tablespoons honey
  • 1 Teaspoon dried oregano
  • 1 Teaspoon water
  • ¼ Teaspoon garlic powder
  • ¼ Teaspoon cayenne pepper

Preheat broiler.

FOR SAUCE combine mustard, honey, oregano, water, garlic and cayenne.

Even chicken pieces by cutting or pounding.

Broil chicken 4 inches from heat 3 minutes on each side.

Brush each chicken with honey mustard sauce; broil 4-6 minutes longer.

NOTE: Baste several times turning the chicken; cook until juices are clear.

Place chicken on bottom halves of buns; top with tomato and lettuce.

COLD GREEK CHICKEN SANDWICH

Learn how to make chicken breast sandwiches with the flavors of Greece.

  • 4 Chicken breast halves (About 4 ounces each)
  • ¼ Cup water
  • 1 Cup seeded chopped cucumber
  • 1 Cup seeded chopped tomato
  • ½ Cup chopped green onion
  • ¼ Cup lemon juice
  • ¼ Cup vegetable oil
  • 1 Teaspoon sugar
  • ½ Teaspoon salt
  • ¼ Teaspoon dried basil
  • 1 Clove minced garlic
  • 2 Cups shredded lettuce
  • 4 Crusty bread rolls (Split)
  • 4 Tablespoons plain yogurt
  • Salt/ pepper (To taste)

Place chicken in a skillet with cover; pour water over chicken.

Over medium heat bring to a simmer; cover with lid.

Cook chicken until done about 5 minutes on each side.

Remove chicken from pan and place on plate to cool.

In a jar combine the lemon juice, oil, sugar, salt, basil and garlic; shake.

In a shallow dish combine the cooled chicken, cucumber tomato and onion.

Shake the lemon mixture again and pour over the chicken mixture.

Cover tightly and marinate in the refrigerator until cold about 2 hours.

Place chicken on bottom halves of rolls.

Use slotted spoon to lift vegetables on top of chicken.

Top with dollop of plain yogurt; season with salt and pepper.

Makes 4 sandwiches.

SPICY SOUTHWEST SANDWICH

Learn how to make chicken breast sandwiches with a “zing”.

  • 4 Chicken breast halves (Boneless, skinless)
  • 1 -2 Tablespoons fajita seasoning
  • 1/3 Cup mayonnaise
  • 2 Tablespoons chopped fresh cilantro
  • 1 ½ Teaspoons grated lime peel
  • 1 ½ Tablespoons fresh lime juice
  • 1-2 Jalapeno peppers (Seed and mince)
  • 1 Tablespoon vegetable oil
  • 4 Sandwich buns
  • 1 Large sliced tomato
  • 4 Slices purple onion
  • 1 Green bell pepper (Seeded and sliced)

Place chicken between 2 pieces of plastic wrap; pound to ¼ inch thickness.

Sprinkle chicken evenly with the fajita seasoning; set aside.

Combine the mayonnaise, cilantro, lime peel, juice and minced jalapeno.

Pour oil in large skillet over medium high heat until hot.

Add chicken to skillet and cook 4 minutes on each side or until done.

Spread mayonnaise mixture evenly on bottoms of buns; top with chicken.

Top chicken with tomato, onion, additional mayonnaise mixture and bell pepper.

Top sandwiches with top halves of buns; serves 4.