The Best Chicken Sandwich Recipe (made with bbq chicken)

Have you ever noticed that the Chicken sandwiches are one of the first things to disappear at a gathering or picnic?  Mine always do, because they’re made with thick white slices of bread, shredded barbeque chicken and a deliciously tangy mixture including toasted almonds, fresh tarragon and creme fraiche.  These are the type of chicken sandwiches that your whole family will love!

I’ve been making these easy bbq chicken sandwiches for years.  And when I do, people just seem to come out of the woodwork!  The combination of crunchy toasted flaked almonds and celery with the creamy mayonnaise and creme fraiche is next level and really makes these deli-style sandwiches a meal in themselves.  And the best part is the hard work is done, because you won’t even have to cook the chicken!  Just buy a rotisserie chicken from the grocery store, or use up your leftover cooked chicken.  It’s great with turkey as well, so perfect for Boxing Day sandwiches (because who needs to cook on Boxing Day!)

Why You Will Love This Recipe

• It’s my tried and tested best bbq chicken sandwich ever
• You don’t need to cook the chicken -just grab a bbq chicken from the supermarket
• There’s plenty of texture and creamy deliciousness
• It’s a delicious recipe that can be customised to whatever herbs and crispy green veg you have on hand
• Great for a large gathering or summer bbq
• Make it into delicious chicken rolls using super soft brioche buns

Ingredients

• BBQ chicken:  a super juicy chicken that’s already cooked and deliciously seasoned
• Celery:  for crunchy goodness
• Toasted flaked almonds:  see notes
• Fresh tarragon:  for flavour, you could also use dill, fennel, parsley or even a very finely diced red onion
• Creme fraiche:  if you don’t have creme fraiche, try sour cream, but add a little more lemon juice to get that tang
• Whole egg mayonnaise:  I wouldn’t leave it out -the whole egg mayo gives a rich creamy taste
• Lemon juice: can swap for a little apple cider vinegar
• White bread:  I love the thicker slices for this chicken sandwich recipe, but the choice of bread is yours!  Wholegrain, sourdough, rye…. 
• Make great BBQ chicken rolls with toasted brioche buns or hamburger buns

Substitutions and Additions

• BBQ chicken:  feel free to use any leftover shredded chicken or turkey.  Bbq skinless chicken breasts are great and chicken thighs are also delicious
• Celery:  chopped snow peas or sugar snap peas are also a great texture addition.  
• Toasted flaked almonds: chop up some walnuts that have been toasted
• Fresh tarragon:  for a lovely, slightly aniseed flavour 
• Creme fraiche:  it’s tangy and light
• Whole egg mayonnaise:  because it’s so creamy and smooth
• Lemon juice:  for a little more tang
• Sea salt and black pepper, optional
• Butter:  for the bread slices
• Toast sliced white bread

Step by Step Instructions

• If you have a whole bbq chicken, pull the sides of the chicken away and remove the skin. 
• Take the breast pieces (the whitest parts), shred it, then finely chop it and add to a medium sized bowl, along with your celery, almonds, tarragon, creme fraiche, mayonnaise and lemon juice.  Stir it well to combine.

• now spread the bread slices with butter on one side
• divide the chicken mixture onto 4 of the bread slices and spread evenly
• season with sea salt and cracked black pepper, if desired

• top with the remaining slices of bread and cut into 2 rectangles or triangles
• to make finger sandwiches, remove the crusts first, then cut the sandwiches into thirds

Tips and Tricks

• If making a large tray of sandwiches for later, store them in an airtight container in the fridge, with a slightly damp piece of paper towel on the surface of the sandwiches, to keep them from drying out
• To avoid squashing your sandwiches when you cut them, try cutting them with an electric knife.  It’s faster and cleaner!

Serving Suggestions

• High tea: remove the crusts and cut them into finger sandwiches for a delicious addition to a high tea
• Lunch boxes:  a filling and delicious lunch option, kept in a cooler bag or insulated, airtight container
• BBQs and gatherings:  made a big batch of these easy bbq chicken sandwiches, then sit back and watch them disappear!
• Use the chicken salad filling to make rolls or wraps, or serve it on it’s own as a part of your summer side salads

Storage

• Refrigerate:  kept in an airtight container, or covered with plastic wrap, they will stay fresh for a couple of days.  Leave damp paper towels on the surface of the sandwiches, to stop them from drying out (not too damp though, because nobody loves a soggy sandwich!).  
• The filling:  can also be refrigerated on it’s own for 3-4 days
• Freezer:  the filling can be frozen, in an airtight container for 2-3 months
• Room temperature:  only when serving, as they will dry out if left out too long

I seriously LOVE this bbq chicken sandwich recipe and know that it’s going to become a real winner in your family as well.  Next time you’re asked to bring a plate, this is what you should head for.  It’s one of those chicken recipes that people will ask you for time and time again (you can just send them here!)

For more great picnic winners, try these recipes:

My Favourite French Baguette

Homemade Sausage Rolls

Pizza Pinwheels

If you try this easy recipe, I’d love it if you could  take a minute to leave a rating or review -it helps to get my recipes seen and for me to keep sharing them with you.

The Best Chicken Sandwich

These easy Chicken Sandwiches are made using either leftover or store-bought bbq chicken and a great combination of textures and fresh tarragon to make them burst with flavour

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Print Recipe Pin Recipe

Prep Time 10 minutes mins

Course Afternoon Tea, fillings, lunch, party food, Salad

Cuisine Australian

Servings 4

Ingredients

  

1x2x3x

• 250 g bbq chicken pieces finely shredded or chopped
• 1 celery stick finely chopped
• ¼ cup flaked almonds toasted -see notes
• 2 tsp fresh tarragon finely chopped
• ¼ cup creme fraiche
• ¼ cup whole egg mayonnaise
• 1 tsp lemon juice
• 1 tbsp butter room temperature
• 8 slices fresh bread preferably toast slice (thick cut)

Instructions

 

• Add the shredded/diced chicken to a medium sized bowl, along with your celery, almonds, tarragon, creme fraiche, mayonnaise and lemon juice. Stir to combine well
• Spread the bread slices with butter on one side
• Divide the chicken mixture onto 4 of the bread slices and spread evenly
• Season with sea salt and cracked black pepper, if desired (I find there's enough flavour without it)
• Top with the remaining slices of bread and cut into 2 rectangles or triangles
• Serve staright away, or store in the fridge, in an airtight container -see notes

Notes

• toast almond flakes in a small frying pan over low heat, tossing or stirring the flakes until golden brown
• to make finger sandwiches, remove the crusts first, then cut the sandwiches into thirds
• If making a large tray of sandwiches for later, store them in an airtight container in the fridge, with a slightly damp piece of paper towel on the surface of the sandwiches, to keep them from drying out
• To avoid squashing your sandwiches when you cut them, try cutting them with an electric knife.  It’s faster and cleaner!

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