A delicious and balanced sandwich, perfect for a quick lunch or picnic. Tender roasted chicken paired with fresh raw vegetables and creamy mayonnaise creates a savory and satisfying combination.
⏱️10 min
📊Easy
👥2 servings
🍽️Main
quickbudget-friendlyfamily
Ingredients
200 groasted chicken
1 piècesandwich bread or baguette
2 piècestomatoes
4 feuilleslettuce
1 demicucumber
3 cuillères à soupemayonnaise
1 pincéesalt
1 pincéepepper
Instructions
1PREPARE THE VEGETABLES: Wash the lettuce and tomatoes thoroughly under cold running water. Gently dry the lettuce with paper towels to prevent excess moisture from making the sandwich soggy. Slice the tomatoes into thin slices (approximately 5mm), then slice the cucumber into regular rounds. These uniform thicknesses ensure even distribution throughout the sandwich.
2CUT THE CHICKEN: Remove the roasted chicken meat from the bones and cut it into regular strips approximately 1cm wide. Check that there are no remaining bones. The chicken should still be slightly warm to preserve its optimal flavor, though you can also use it at room temperature.
3SLICE AND ASSEMBLE THE BREAD: Cut your bread in half lengthwise to create two sandwich halves. If using a baguette, cut it into 2 portions of approximately 15cm each. Open each piece gently to properly form a sandwich.
4SPREAD AND FILL: Spread a generous layer of mayonnaise (approximately 1.5 tablespoon per sandwich) on the bottom portion of the bread. Place the lettuce leaves on top, then add the sliced chicken in even layers. Season lightly with salt and pepper to taste.
5COMPLETE THE FILLING: Distribute the tomato and cucumber slices evenly over the chicken. Alternate rows for better sandwich structure. You can add other vegetables according to your preferences: grated carrots, red onions, or radishes.
6CLOSE AND SERVE: Gently close the sandwich by pressing lightly so all ingredients adhere well together. Cut diagonally if desired for a more elegant presentation. Serve immediately or wrap in parchment paper for easy transport.