Ultimate Summer Sandwich

The Chicken Sandwich I Haven’t Stopped Thinking About

Some recipes are planned. This one absolutely wasn’t.

This chicken salad sandwich came together on one of those hot, hungry days where you want something fresh but still deeply satisfying. No heavy mayo bombs. No overthinking. Just good bread, good texture, and a sauce that does all the heavy lifting.

It’s the kind of sandwich you eat standing at the bench, crumbs everywhere, already thinking about when you’ll make it again.

The hero here is my Zesty Summer Sauce (which is already on the site, thank god, because I put it on everything). Instead of drowning the chicken in mayo, I lightly coat it so it stays juicy, bright, and full of flavour. Then I layer it with peppery rocket, thick-cut sourdough, and this is non-negotiable… salt and vinegar chips for crunch and tang.

It’s fresh. It’s salty. It’s zippy. It’s immaculate. And the way the chicken is cooked matters.

Rather than roasting or boiling, I use a pan and steam method that keeps a single chicken breast incredibly tender and easy to shred, perfect for sandwiches, wraps, and salads.

If you’re looking for:

• an easy chicken sandwich recipe

• a summer chicken salad sandwich

• something quick but elevated

• or a sandwich with actual texture

This one’s for you.

Why This Chicken Works So Well in a Sandwich

Chicken breast can be dry. We all know it. But this method solves that.

By quickly searing the chicken and then steaming it gently in the pan, you lock in moisture without overcooking it. Once shredded and tossed with sauce while still warm, it absorbs flavour beautifully and stays juicy, even once it’s sandwiched between bread. It’s a small step that makes a big difference.

Frequently asked questions my Chicken Sandwich

• What is the best way to cook chicken breast for shredding?

  The best method is a pan and steam technique. Sear the chicken briefly in a pan, then add a small splash of water and cover to steam until just cooked. This keeps the chicken moist, tender, and easy to shred, ideal for sandwiches and salads.

• Can I make shredded chicken without boiling it?

  Yes. Boiling often dries chicken out. The pan and steam method cooks the chicken gently and locks in moisture without leaching flavour into water.

• How do you keep chicken salad from being dry?

  Shred the chicken while it’s still warm and mix it with sauce straight away. This helps the chicken absorb flavour and stay juicy. Using a lighter, oil- or citrus-based sauce instead of heavy mayonnaise also keeps it fresh and moist.

• What sauce works best for a chicken salad sandwich?

  A bright, zesty sauce works best.. something with acidity to cut through the chicken. This recipe uses Zesty Summer Sauce, which adds freshness without overpowering the sandwich.

Ultimate Chicken Sandwich

Serves 1 (very lucky person)

Ingredients

Chicken

• 1 chicken breast

• Olive oil

• Salt and pepper

• A splash of water

• 3 tablespoons Zesty Summer Sauce (or however much you like)

For the sandwich

• 2 slices soft sourdough, cut slightly thicker than usual

• Extra Zesty Summer Sauce, for spreading

• A handful of fresh rocket

• Salt and vinegar crisps (chips), lightly crushed

Method

1. Cook the chicken (pan + steam method)

Season the chicken breast generously with salt and pepper.

Heat a small pan over medium heat with a drizzle of olive oil.
Sear the chicken for 2–3 minutes per side until lightly golden.

Add a small splash of water to the pan, immediately cover with a lid, and reduce the heat slightly.
Let the chicken steam for 6–8 minutes, or until just cooked through.

Remove from heat and rest for a couple of minutes, then shred using two forks.

2. Dress the chicken

While the chicken is still warm, add 3 tablespoons of Zesty Summer Sauce and gently mix to coat.
You want it lightly dressed, not sloppy.

3. Assemble the sandwich

Lightly toast the sourdough if you like (optional, but lovely).

Spread a little extra Zesty Summer Sauce onto both slices of bread.

Layer in this order:

1. Rocket

2. A light sprinkle of salt

3. Salt and vinegar crisps

4. The shredded chicken

Close the sandwich, press gently, and eat immediately.

Recipe Notes

• The crisps are essential. They add crunch and acidity, which balances the richness of the sauce.

• Dress the chicken while warm. It absorbs flavour far better.

• Use soft sourdough. This isn’t a crusty, jaw-breaking sandwich, you want pillowy bread.

• This also works beautifully in a wrap, on toasted focaccia, or piled onto a salad.

  If you make this, I’d bet money you’ll be adding crisps to more sandwiches from here on out.