Rotisserie Chicken Sandwich

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This is a restaurant-style rotisserie chicken sandwich, and it's also what I make with the leftovers from my Air Fryer Whole Chicken. It's warm chicken coated in Mustard Miso Mayo, sharp pickled apple, white cheddar and bacon, all on rye sourdough toasted in Garlic Herb Butter.

Since the chicken for this sandwich is cooked and reheated in the air fryer, grab my free Air Fryer Cheat Sheet from my Free Resources page. It's one printable page of temperatures and times for 44 foods, from chicken to potatoes, all taken from my own recipes. Sign up for my free email newsletter to get it sent straight to your inbox, plus you'll get all of my latest recipes delivered too!

Want to see how it all comes together? Watch the full video on my YouTube channel, where I show both of my fixes for juicy leftover chicken. It's also my sandwich for the #SandwichesAroundTheWorld collab, so check out the other creators too! And subscribe to my channel so you never miss my latest videos.

Why You'll Love This Rotisserie Chicken Sandwich Recipe!

• You can use either fresh or leftover rotisserie chicken. 190 g of chopped rotisserie chicken with the skin on makes two full sandwiches.
• Every layer has a job. The mayo coats the chicken, the pickled apple cuts through the richness, and the cheddar and bacon hold everything in place.
• It's quick! Once the mayo and pickled apples are made, the sandwiches come together in just about 20 minutes.

Tools Needed to Make a Rotisserie Chicken Sandwich

• Cutting board
• Chef's knife
• Mixing bowl
• Whisk
• Air fryer
• Air fryer liners
• Wire rack
• Nonstick frying pan
• Bread knife
• Squeeze bottle
• Toothpicks
• Mason jar
• Disposable gloves

Ingredients for Rotisserie Chicken Sandwich

• Rotisserie chicken: You can use the chicken from my Air Fryer Whole Chicken recipe or a store-bought rotisserie chicken, chopped, not shredded, so you get real pieces of chicken. Keep the skin on, or use about half the skin, for flavor and texture. You need about 95 g per sandwich.
• Mustard Miso Mayo: My 3-ingredient spread of mayo, miso paste and Dijon. It goes on the bread and gets folded into the chicken. Bonus points if you’re using your own Homemade Mayonnaise from Scratch here!
• Pickled apples: Apple slices pickled in the same solution I use for my Easy Pickled Vegetables. I use white vinegar for the apples, but rice vinegar works too.
• Lemon and herb seasoning: The same blend I rub on the whole chicken, tossed with the apples just before building.
• Garlic herb butter: My Garlic Herb Butter, melted in the pan to toast the bread.
• The rest: Rye sourdough (I use large, sandwich-sized slices), white cheddar slices, cooked bacon, a ripe tomato and greens of choice. I used spring mix.
• Optional dips: Guacamole and warm gravy on the side.

How to Make a Rotisserie Chicken Sandwich

Before You Start

Chop the rotisserie chicken into bite-size pieces instead of shredding it, and keep the skin on, or about half of it, for flavor and texture. About 190 g makes two sandwiches.

Make the Mustard Miso Mayo. Whisk the miso paste and Dijon together first, then whisk in the mayo until smooth.

Make the pickled apples. Slice the apples thin and cover them with the pickling solution from my Easy Pickled Vegetables.

Toast the Bread and Warm the Fillings

Melt the garlic herb butter in a griddle or large pan over medium heat (350°F / 177°C if your griddle has a dial), using 4 to 6 g per slice of bread.

Reheat the chicken in an air fryer preheated to 350°F (177°C). Spread it in the basket in a single layer and air fry for 4 to 6 minutes, until warmed through and the skin crisps up again. Add the cooked bacon to the basket for the last couple of minutes to reheat it.

While the chicken reheats, lay the bread in the melted butter and toast for about 3 minutes, until golden and starting to crisp. Don't press it down excessively or weigh it down, or the bread turns hard instead of toasted. The buttered side will be the outside of the sandwich.

Split the warm chicken into two 95 g portions. Gently fold 10 g (about 2 tsp) of the mustard miso mayo into each portion with a spoon, so every piece is coated but the pieces stay whole.

Drain any excess pickling liquid from the apple slices, then gently toss them in a small bowl with the lemon and herb seasoning.

Build the Sandwiches

The order matters here. The mayo, tomato and greens go on the top slice, and the chicken, apples, cheddar and bacon go on the bottom slice. Fold the top slice onto the bottom to close the sandwich, and the pressed cheddar keeps the chicken from sliding around when you cut it.

Lay all four slices of bread toasted side down. Two will be top slices and two will be bottom slices.

On each top slice, zigzag 14 g (about 1 tbsp) of mustard miso mayo, stopping about ½ inch from the edge. Cover it with tomato slices, then add the greens, folding them as needed so they stay inside the edges of the bread.

On each bottom slice, spread a portion of the chicken so the pieces run along the length of the bread.

Shingle the apple slices over the chicken so they cover it well. Lay two halves of cheddar on an angle over the apples, then press down to set the chicken, apples and cheese in place.

Lay 2 strips of bacon over the cheddar on the same angle. Fold any end that hangs more than ½ inch over the edge.

Fold each top slice onto its bottom slice to close the sandwich. Secure each half with a skewer or toothpick.

Cut each sandwich in half on a slight angle with a sharp serrated knife. Serve right away, with guacamole and warm gravy on the side for dipping if you like.