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Baked Chicken Sandwiches



Baked Chicken and Bacon Sandwiches

Baked Chicken Sandwiches are easy and delicious. You can make them with larger buns; just double the sauce, meat and cheese and bake for another 5-10 minutes. But I like them with smaller buns because the bread gets a little crisper. You can tailor these sandwiches and use different flavors. For instance, use beef and pepper jack cheese, and add some jalapenos to the sauce for Tex Mex marinated sandwiches.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 4-6 servings


  • 12 small whole wheat sandwich buns
  • 3 tablespoons mayonnaise
  • 1/2 pound package thinly sliced chicken lunch meat
  • 6 slices American cheese, cut into quarters
  • 1/3 cup butter
  • 2 tablespoons olive oil
  • 3 tablespoons minced onion
  • 2 cloves garlic, minced
  • 2 tablespoons brown sugar
  • 2 tablespoons honey mustard
  • 1/2 teaspoon dried thyme leaves


Preheat oven to 350 degrees F. Slice the sandwich buns in half, spread cut sides thinly with mayonnaise, and place the bottoms in a 13" x 9" pan.

Layer the chicken and cheese on the roll bottoms. Top with the roll halves and set aside.

In small saucepan, melt the butter and olive oil over medium heat. Add onion and garlic; cook and stir until onion starts to brown a bit.

Remove from heat and stir in the brown sugar, honey mustard, and thyme until sauce combines. Drizzle over the sandwiches.

Bake for 20-30 minutes or until the tops are crisp and cheese is melted. Serve immediately.

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