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–+ servings

Chicken Herb Sandwiches with Warm Nappa Salad

This sandwich acts like it’s just “chicken on a bun,” then shows up with herby mayo, melty Swiss, and mushrooms like it’s auditioning for a café menu. And the warm nappa salad? Bacon, blue cheese, and dressing get cozy in the pan so you can pretend you planned something fancy.
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Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Servings 3

EQUIPMENT (PAID LINKS)

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.