Hot Chicken Salad French Bread Sandwiches Recipe
These Hot Chicken Salad French Bread Sandwiches feature a creamy, cheesy chicken salad spread over crispy French bread, baked to golden perfection. This easy-to-make recipe combines hearty shredded chicken with a blend of mayonnaise, sour cream, cheeses, and aromatic seasonings for a satisfying and crowd-pleasing meal perfect for gatherings or family dinners.
- Prep Time: 8 minutes
- Cook Time: 20 minutes
- Total Time: 28 minutes
- Yield: 12 servings
- Category: Sandwiches
- Method: Baking
- Cuisine: American
Ingredients
Bread
- 1 loaf French bread
Chicken Salad Mixture
- 2 cups cooked shredded chicken
- 2 cups shredded cheese (any variety)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup sliced green onions
- 2 tablespoons dried parsley
- 1/2 teaspoon garlic salt
Instructions
- Preheat Oven: Heat your oven to 350℉ (175℃) and line a baking sheet with parchment paper to prevent sticking and allow for easy cleanup.
- Prepare the Bread: Slice the loaf of French bread lengthwise, similar to a hot dog bun, creating two long halves. Place them cut side up on the prepared baking sheet.
- Mix the Filling: In a bowl, combine the cooked shredded chicken, shredded cheese, mayonnaise, sour cream, sliced green onions, dried parsley, and garlic salt. Stir thoroughly until well mixed and evenly combined.
- Assemble the Sandwiches: Spread the chicken salad mixture evenly over the cut sides of each French bread half, covering the surface completely.
- Bake: Place the baking sheet in the preheated oven and cook for 20 to 25 minutes. The cheese should be melted and the edges of the bread slightly crispy.
- Cool and Serve: Remove from the oven and let cool for a few minutes to allow the filling to set slightly. Cut into individual slices and serve warm for the best taste experience.
Notes
- You can use any type of shredded cheese you prefer, such as cheddar, mozzarella, or a Mexican blend.
- For extra flavor, consider adding a pinch of cayenne pepper or smoked paprika to the chicken mixture.
- This recipe works well with leftover roasted or poached chicken.
- Make sure not to overload the bread to ensure even baking and crispness.
- Leftovers can be refrigerated and reheated in the oven for a crispy finish.
