Chicken sandwich

Achicken sandwichis asandwichthat typically consists of boneless, skinlesschickenbreast or thigh, served between slices of bread. Variations on the "chicken sandwich" includechicken on a bun,chicken on a Kaiser,hot chicken, or chicken salad sandwich.
In the United States, the chicken sandwich usually consists of a chicken filet orpatty, toppings and bread. The chicken meat can bedeep fried,grilled,roastedorboiled, served hot or cold, and white or dark meat chicken can be used. Shredded chicken in one form or another, such aschicken salad, can also be used in chicken sandwiches. Another form is made with cold cuts.Wrapversions of the sandwich can also be made, in which the ingredients are rolled up inside a flatbread, such as atortilla.Open-facedversions of the chicken sandwich, which feature hot chicken served with gravy on top of bread, are also common variations.
The ongoing competition for market share in the United States infried chickensandwiches has demonstrably impacted thefast casualand quick-service restaurant industry. This competition has coincided with a significant rise in the prevalence of fried chicken sandwiches on menus nationwide. As of 2024, 47% of restaurant menus feature fried chicken sandwiches, compared to 41% forburgers. This represents a 10% increase for chicken sandwiches from 2020 to 2021. While burgers may still hold the overall popularity edge, the increasing presence of fried chicken sandwiches on menus suggests a growing consumer demand.
In Ireland, the popularchicken fillet rollis abaguettefilled with a spicy or plain Southern-fried breaded chicken fillet and a mayonnaise and/or butter spread.
TheKatsu-sandois a sandwich that consists of two slices of milk bread with a Japanese-style cutlet in between; while most commonly made withtonkatsu(pork cutlet), it may also be made withchicken cutlet.
Thehot chicken sandwichor simply "hot chicken" is a chicken sandwich covered withgravyeaten with utensils. The sandwich is sometimes served withgreen peas. It is especially popular inQuebecand is often considered one of the province's staple dishes.Since it is so commonly found in eateries of Quebec (Rôtisserie St-Hubert,Valentine, e.g.) and less seen outside the province, manyQuébécoisregard it as a part ofQuebec cuisineand believe it to have originated in the province.This combination of chicken, gravy, and peas is known by its own term:galvaude,seen inpoutine galvaude.
The sandwich is also found in small diners in theCanadian Maritimesand throughout theSoutheastern United States.
The sandwich was a working-class dish already common and well established inNorth American cuisineby the early 1900sand featured on the food menus of pharmacists and druggists of the time.Due to its ease of preparation and its minimal costs, the sandwich was also widely served in the mess halls and cafeterias of the mid-1900s.
This style of sandwich often makes use ofleftoversfrom a previous meal. Substitutingturkeyfor the chicken would make ahot turkey sandwichand substitutingroast beefmakes a variety of theroast beef sandwich.
Thepepitois a sandwich that is prepared with chicken or beef, beans orrefried beansand a roll or bun as primary ingredients. It is a commonstreet foodin Mexico and Venezuela.
Found inOhiois theshredded chicken sandwich.The sandwich is also referred to as ahot chicken sandwichin rural Ohio.  The sandwich consists of shredded chicken, one or more types of condensed soup, seasoning and crushedcrackersto help thicken and bind the sauce.  This dish can be heated on a stove top orslow cooker.  Invented as a way to use leftover chicken, these sandwiches became popular forcovered dishdinners,potlucks, church dinners andtailgate parties. They are also sold in small-town restaurants, drive-ins and bars.The sandwich can also be found at "Ohio" community dinners on the Gulf Coast of Florida held by retirees orsnowbirdsfrom Ohio.
The chicken barb is a sandwich made from pulled chicken, lettuce, and mayonnaise, popular in the cities ofLawrenceandMethueninMassachusetts.