Chicken Sandos with Giardiniera Mayo

Name: Chicken Sandos with Giardiniera Mayo
Prep time: 5 min
Total time: 5 min
Yield: 2
Ingredients: 1 leftover garlic and Parmesan breaded chicken breast; 2 crusty rolls or thick slices of bloomer bread; 100 g white cabbage finely shredded; 50 g leftover giardiniera; 50 g mayonnaise

These crispy chicken sandos turn leftover breaded chicken into a fast, crave-worthy meal. Tangy giardiniera mayo and a quick cabbage slaw add crunch, brightness, and plenty of flavor in every bite.

Servings2 Portions

Prep Time5 Mins

Cook Time0 Mins

Difficulty

Easy

Ingredients

leftover garlic and Parmesan breaded chicken breast
1
crusty rolls or thick slices of bloomer bread
2
white cabbage finely shredded
100 g
leftover giardiniera
50 g
mayonnaise
50 g

Step-by-Step Instructions

Place the shredded cabbage in a bowl. Add 1 to 2 teaspoons of the giardiniera pickling liquid, a small pinch of salt, and a little black pepper, then toss and lightly massage until the cabbage softens slightly. Finely chop the giardiniera and stir it into the mayonnaise with another small splash of pickling liquid; taste and adjust the seasoning if needed.

Spread the giardiniera mayo over the cut sides of the rolls or the bread slices. Slice the leftover chicken breast, divide it between the sandwiches, then top with extra mayo and a generous handful of the dressed cabbage. Close the sandwiches and serve right away.

Chef's Tips

If you do not have bloomer bread, use soft sandwich bread, brioche buns, or crusty rolls. For the best texture, assemble just before serving so the bread stays crisp. Leftover cabbage slaw can be refrigerated for up to 1 day.