Griddled Chicken Salad Sandwich on Rye

(from Lucianolinda’s recipe box)

Source: Associated Press- J. M. Hirsch

Serves 2 people

Categories: sandwich


  • 3 Tbsp. mayonnaise
  • 1 tsp. Dijon mustard
  • 1/4 tsp. fennel seeds
  • 1/2 to 1 tsp. hot sauce, to taste
  • 1/4 cup bread and butter pickle slices, finely chopped
  • 1 rib celery, finely chopped
  • 1 cup shredded cooked chicken meat
  • 2 Tbsp. butter, softened
  • 4 large slices rye bread
  • 4 thin slices cheddar cheese
  • 4 thick slices tomato


  1. In a medium bowl, whisk together the mayonnaise, mustard, fennel seeds and hot sauce. Mix in the pickles, celery and chicken until everything is well coated.
  2. Use the butter to coat 1 side of each slice of bread. For each sandwich, top the unbuttered side of 1 slice of bread with a slice of cheese, then half of the chicken salad. Gently press 2 tomato slices into the chicken salad, then top with another slice of cheese and a second slice of bread, buttered side up.
  3. Heat a medium skillet over medium-high. Set the sandwiches in the skillet, cover and reduce heat to low. Cook 2 to 3 minutes, or until lightly golden. Use a spatula to carefully flip the sandwich and cook for another 2 to 3 minutes, or until second side is browned and cheese is melted. Transfer the sandwich to a cutting board and let rest 2 minutes. Cut into halves and serve immediately.

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