Toasted Chicken Sandwiches Recipe

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Pickle relish sparks the flavor of the chicken salad in these grilled sandwiches shared by Ruth Peterson of Jenison, Michigan. They are especially good with the easy cheese sauce.
Recommended: 36 Ways to Love Toast
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 cup cubed cooked chicken
  • 1/2 cup finely chopped celery
  • 1/4 cup mayonnaise
  • 2 to 3 tablespoons sweet pickle relish, drained
  • 2 teaspoons finely chopped onion
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt, divided
  • 1/8 teaspoon pepper
  • 12 bread slices, crusts removed
  • 1 egg
  • 2/3 cup milk
  • 1 to 2 tablespoons butter
  • 8 ounces process cheese (Velveeta), cubed
  • 1/3 cup milk

Nutritional Facts

1 each: 432 calories, 24g fat (10g saturated fat), 95mg cholesterol, 1085mg sodium, 32g carbohydrate (9g sugars, 1g fiber), 21g protein.


  1. In a bowl, combine the chicken, celery, mayonnaise, relish, onion, lemon juice, 1/4 teaspoon salt and pepper. Spread over half of the bread; top with remaining bread. In a shallow bowl, whisk egg, milk and remaining salt. Dip both sides of sandwiches in egg mixture.
  2. In a large skillet or on a griddle, melt butter over medium heat; grill sandwiches on both sides until golden brown.
  3. Meanwhile, combine cheese sauce ingredients in saucepan; cook and stir over low heat until cheese is melted. Serve as a dipping sauce with sandwiches. Yield: 6 servings.
Originally published as Toasted Chicken Sandwiches in Quick Cooking September/October 2001, p39

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