Great sandwiches begin with great bread. For these Shredded Chicken Sandwiches, a crusty yet airy ciabatta loaf is ideal — its nooks and crannies trap the soy‑sauce and sweet‑pickle mayonnaise for maximum flavor. The crunchy red cabbage slaw, studded with pineapple, celery, carrots, and slivered almonds, is simply dressed with olive oil and apple cider vinegar so it stays bright and crisp.
Prep the sandwiches in advance
Sandwiches are perfect for make‑ahead meals. Because of the hearty components, these Pineapple Slaw and Chicken Sandwiches can be prepared a few hours before serving. Like other picnic‑friendly sandwiches, they can be assembled, wrapped tightly in plastic, and refrigerated for up to four hours without losing texture or taste.
Storing them briefly allows the flavors to meld: the tangy mayonnaise, salty soy, and sweet pickles infuse into the chicken while the slaw stays crunchy. When it’s time to eat, simply slice and serve. A fresh spinach salad or a light green side makes a great companion.
This sandwich is a bright, springtime option that feels indulgent without being heavy. Colorful vegetables, juicy pineapple, and tender shredded chicken combine for a satisfying meal that works for lunch, dinner, or a casual gathering.
Recipe
Shredded Chicken Sandwiches with Pineapple Slaw
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Ingredients
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 cup chopped pineapple
- ½ cup thinly sliced celery
- ¼ cup slivered almonds
- 1 tablespoon olive oil
- 2 teaspoons cider vinegar
- Salt and pepper, to taste
- ⅔ cup mayonnaise
- ⅓ cup chopped sweet pickles
- 1 tablespoon pickle juice
- 2 teaspoons soy sauce
- 1 tablespoon Asian chile sauce or your favorite hot sauce
- 3 cups cooked, shredded chicken
- 1 large ciabatta or Italian loaf (about 14 inches)
Instructions
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Make the pineapple slaw: In a medium bowl, combine the shredded cabbage, carrots, pineapple, celery, and almonds. Drizzle with olive oil and apple cider vinegar, toss to coat, season with salt and pepper, and set aside.
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Make the soy‑pickle mayonnaise: In a small bowl, stir together the mayonnaise, chopped sweet pickles, pickle juice, soy sauce, and Asian chile sauce until combined. Taste and adjust seasoning if needed.
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Assemble the sandwich: Slice the ciabatta lengthwise. Generously spread the soy‑pickle mayonnaise on both cut sides. On the bottom half, layer the shredded chicken evenly, then top with the pineapple slaw. Close with the top half of the bread and slice the loaf into four servings.
Nutrition
| Carbohydrates: 29 g
| Protein: 42 g
| Fat: 40 g
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