Chicken Salad Sando

Makes: 2 sandwiches
Creamy. Crunchy. Not boring.

Ingredients

Chicken
8 oz cooked chicken (mix of breast + thigh), finely chopped

Salad
¼ cup high-quality mayo (4 tbsp)
3–4 tbsp Sobelini Pizza Crunch – Original (stirred well)
1 tsp fresh lemon juice
Pinch kosher salt (only if needed)

Build
4 slices thick sandwich bread
2–4 crisp lettuce leaves
Soft butter (optional, for toasting)

Instructions

1. Mix the salad
In a bowl combine: 
Chopped chicken
Mayo
Sobelini Pizza Crunch Original
Lemon juice

Fold gently until evenly coated.
Taste before adding salt — Sobelini already brings Parm and salinity.

Texture goal: creamy with visible crunch throughout.
If it feels tight, add 1 teaspoon Sobelini oil from the jar.

2. Toast the bread
Lightly butter bread and toast in a pan until golden outside, soft inside.

You want: Warm bread + Cool filling
Contrast is everything.

3. Build
Layer lettuce on bottom slices.
Divide chicken salad evenly between the two sandwiches.
Add a small extra spoon of Sobelini on top if you want heat forward.

Close. Press gently. Slice clean.