I made these Chicken Herb Sandwiches with Warm Nappa Salad when I wanted “just a sandwich,” but also wanted to feel like I had my life together. Melty Swiss, herby mayo, and chicken do the heavy lifting while you pretend it was planned.
The warm nappa salad is the sneaky flex here—bacon, blue cheese, and warm dressing basically turn cabbage into something you actually want to eat. It’s like a side dish with main-character energy.
True story: I started making this to use up leftover chicken, and suddenly everyone acted as if I’d been to culinary school. Turns out the secret is just warm mushrooms and confidence.
Chicken Herb Sandwiches with Warm Nappa Salad
EQUIPMENT (PAID LINKS)
- Slotted spoon
- Paper towels
Ingredients
- 3 hamburger rolls split
- 1/3 cup light mayonnaise
- 2 tablespoons herb paste
- 2 cups shredded cooked chicken
- 1 cup sliced mushrooms
- 1 cup sliced mushrooms
- 2 cups fresh spinach
- 3 slices Swiss cheese
- 6 slices bacon chopped
- 6 cups shredded nappa cabbage
- 1/3 cup spinach salad dressing
- 1/3 cup crumbled blue cheese
Instructions
- Preheat and Set Up: Heat the oven to 400°F. Place the split rolls cut-side up on a baking sheet.
- Make Herb Mayo: Stir the light mayonnaise and herb paste together in a small bowl until smooth.
- Spread the Rolls: Spread the herb mayo on the cut sides of all roll halves.
- Assemble the Sandwich Halves: Divide the shredded chicken among the bottom halves. On the top halves, add about 1 cup of the sliced mushrooms and the spinach, then top each with a slice of Swiss cheese.
- Bake Until Toasted and Melty: Bake until the cheese melts and the rolls are lightly toasted, about 8 to 10 minutes.
- Close the Sandwiches: Remove the pan from the oven and place the cheesy tops onto the chicken bottoms to form sandwiches.
- Cook the Bacon: In a skillet over medium heat, cook the chopped bacon until browned and crisp, about 6 to 8 minutes. Use a slotted spoon to transfer bacon to paper towels.
- Manage the Drippings: Carefully pour off excess bacon fat if there’s a lot, leaving about 1 tablespoon in the skillet for flavor.
- Sauté the Remaining Mushrooms: Add the remaining 1 cup sliced mushrooms to the skillet and cook over medium heat until softened, about 4 to 5 minutes.
- Warm the Dressing: Stir the spinach salad dressing into the skillet with the mushrooms and warm it for about 1 minute.
- Toss the Warm Nappa Salad: Put the shredded nappa cabbage in a large bowl. Pour the warm mushroom-and-dressing mixture over it, add the cooked bacon and crumbled blue cheese, and toss until lightly wilted and coated.
- Serve: Plate each sandwich with a generous scoop of warm nappa salad and eat while everything’s still warm and smug about it.
Video Recipe
Chicken Herb Sandwiches with Warm Nappa Salad: Tips, Tricks, and Lazy-Genius Swaps
Read this if you like winning dinner with minimal effort. Also if you enjoy feeling slightly superior to your own kitchen.
Make the Chicken Someone Else’s Problem
If you’ve got leftover rotisserie chicken, congratulations—you’ve already done the hardest part. I buy the pre-cooked chicken on purpose and call it “time management,” not “laziness.” If your chicken is plain, toss it with a spoonful of the herb mayo before piling it on the rolls so it tastes like you tried.
Herb Paste Isn’t Mandatory, It’s a Vibe
No herb paste? Use pesto, chimichurri, or even a mashed-up mix of dried Italian seasoning plus a tiny splash of olive oil to fake it. Honestly, the goal is “herby and confident,” not “authentic to anything.” If the mayo feels too thick, a squeeze of lemon or a teaspoon of pickle juice (don’t knock it) loosens it up and wakes everything up.
Don’t Let the Bread Go Full Brick
Hamburger rolls can toast fast and turn into crunchy regret if you ignore them. Keep an eye on the oven and pull them as soon as the cheese melts and the edges get golden. If your rolls are a little stale, that’s not a problem—that’s “structure.” If they’re super soft, a quick toast before assembling can save the sandwich from becoming a soggy situation.
Mushrooms: Divide and Conquer Like You Mean It
Put the nicer-looking mushroom slices on the sandwich and save the rest for the warm salad because they’re getting dressed up anyway. If you hate mushrooms, swap in thin-sliced onions or even shredded cabbage tossed in the pan for a minute instead. I’ve made this with “whatever was in the produce drawer” and it still worked, which is the real measure of success.
Bacon Drippings: Use a Little, Not a Life-Changing Amount
After the bacon cooks, pour off the extra fat unless you want your salad to taste like a breakfast candle. Leaving about a tablespoon gives flavor without turning the dressing into a grease slick. The line between “rich” and “why is everything shiny” is extremely thin. If you accidentally leave too much, blot with paper towels or add more cabbage to dilute your mistakes.
Nappa Cabbage Swaps for When the Store Says “No”
If you can’t find nappa, shredded green cabbage works great and holds up well to the warm dressing. Bagged coleslaw mix also works, and yes, it’s allowed. If it’s already shredded, it’s basically a kitchen assistant you don’t have to pay. Just know sturdier cabbage may need an extra minute of tossing to soften.
Dressing Tricks When You Want More Control
If your bottled spinach salad dressing is super sweet, add a splash of vinegar or lemon to balance it out. If it’s bland, a pinch of salt and a crank of pepper can magically make it taste like it came from a deli counter. Bottled dressing is fine—just don’t be afraid to boss it around a little. Blue cheese brings saltiness too, so taste before you go wild with extra seasoning.
Cheese and Blue Cheese Workarounds for the Skeptical
Swiss can be swapped for provolone, mozzarella, or cheddar if that’s what you’ve got. If blue cheese is not your thing, feta gives a similar salty punch without the “funky gym sock” vibe. I love blue cheese, but I also understand not wanting your salad to pick a fight with your senses. If you skip the cheese entirely, add extra bacon or mushrooms so the salad still feels like a treat.
Make-Ahead and Storage Without Ruining Everything
The herb mayo can be mixed a day ahead and kept in the fridge, which is great because it tastes even better after it sits. Store the salad components separately if you can—cabbage in one container, bacon and cheese in another, and dressing/mushrooms separate—then warm and toss when you’re ready. Warm salad is a “right now” food, not a “meal prep for Thursday” situation. The sandwiches reheat okay in a toaster oven, but microwaving makes the bread sad, so proceed accordingly.
Feeding More People Without Doing More Work
Double everything and bake the sandwiches open-faced on a sheet pan like you’re running a very casual sandwich shop. Keep the salad in a big bowl and toss it right before serving so it stays lively, not limp. This is one of those meals that scales up beautifully as long as you don’t overthink it. If people want extra mayo, let them—it’s their journey.
