This grilled chicken sandwich is the perfect way to make a great meal in no time at all. Made with cranberry sauce, leftover roast chicken, turkey, or beef and cheese. It's the perfect way to use leftovers after a big meal.
Table of Content
The big advantage of making a big roast chicken, beef, or lamb is the leftover. I love sandwiches, especially after a big meal day. As a mom, it's a great way to use up leftovers, and the kids can also help by making their own sandwiches. And, this one is so easy that my kids make it often.
- Bread - We love challah, so I am using two slices of challah. And yet, you could just about use any sandwich bread for this sandwich.
- Veggies - For me, adding veggies to a sandwich is a great way to get kids to eat more veggies.
- Butter - You can omit the butter but it just adds a little more flavor to the delicious challah.
- Cheese - I used 2 slices of Emmental cheese, but cheddar or any sliced yellow cheese would work for this.
- Cranberry sauce - When I have cranberry sauce on hand I use it. If not, you can also use mayonnaise or mustard. And, you can also use some turkey gravy to make a moist turkey sandwich.
Step by step instructions (pin)
- For one sandwich, place two bread slices in front of you. Spread butter on one and cranberry sauce on the other.
- Next, top the buttered side with shredded chicken, followed by cheese, tomato slices, and lettuce.
- Then, place the cranberry side on top and put it in the panini press or sandwich press.
- Grill for 2 minutes, until nice and toasted. Then, remove, cut into half and serve.
- I served these with baked oven fries, but a side of salad or soup is perfect too.
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What to serve with sandwich
- Celery salad, carrot salad, or cabbage salad
- Tomato Mozzarella salad or Avocado salad
- Oven-baked potato chips or potato wedges
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Recipe
Description
Video
Ingredients
Makes 2 sandwiches
- 4 slices Sandwich bread (I used challah)
- 2 tbsp Butter
- 2 tbsp Cranberry sauce
- 1 cup (50 g) Chicken shredded or sliced
- 2 slices Cheese
- 4 Tomato slices
- ½ cup Lettuce chopped
Instructions
- For one sandwich, place two bread slices in front of you. Spread butter on one and cranberry sauce on the other.
- Next, top the buttered side with shredded chicken, followed by cheese, tomato slices, and lettuce.
- Then, place the cranberry side on top and put it in the panini press or sandwich press.
- Grill for 2 minutes, until nice and toasted. Then, remove, cut into half and serve.
- I served these with baked oven fries, but a side of salad or soup is perfect too.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Jacqueline Meldrum
I love that you added cranberry sauce. We all have some leftover after Christmas and I bet it works well with the cheese too.
Amanda Wren-Grimwood
Can't beat a grilled sandwich and a perfect way to use up leftovers too. Delicious!
Dannii
You can't beat a classic grilled sandwich. This looks protein packed with the chicken too.
Adrianne
I love a good sandwich for lunch and yours looks so tasty Veena! The chips are the perfect side. Can't wait to give this recipe a go and love that you use cranberry sauce in there too! Great work!
Adrianne
I love a good sandwich for lunch and yours looks so tasty Veena! The chips are the perfect side. Can't wait to give this recipe a go and love that you use cranberry sauce in there too!
Jessie
Hello adult grilled cheese!! This looks amazing trying this one soon.