These sandwiches are perfect for a casual lunch or to set out for brunch! Deli Chicken Sandwiches with Biscuits and Dilly Mayo are full of savory and herby flavors.
This post contains affiliate links and I may earn a small commission when you click on the links at no additional cost to you. You can read my full disclaimer here.
Inspiration for these sandwiches struck me after attending an amazing product launch hosted by Vermont's McKenzie Meats. They had just launched a new line of deli meats and brought several foodie folks together to play with charcuterie boards and sandwich fixings.
The event took place at Burlington's Switchback Brewery. My friend Lisa and I sipped on Switchback brews with other Vermont foodies like Katie Webster of Healthy Seasonal Recipes, Jessie Price Webster, and Breana Lai from Eating Well Magazine, Jen Rose Smith, travel writer for the Moon Vermont Travel Guide, and food writer Steve Peters. We had a charcuterie board tutorial from Clarina Cravins of Little Miss Taco.
We also joined in a friendly competition to create a "Pure Vermont" sandwich. Lisa and I combined honey ham and buffalo chicken breast with slices of Granny Smith apples, Vermont Maple Sriracha, jams from Vermont's Potlicker Kitchens, and pickled fiddleheads.
Lisa dubbed our sandwich "The Sweet-Hot Peeper"!
That sandwich creativity continued at home. I took a nod from the favorite flavors of chicken salad sandwiches to make a savory, deli-sliced chicken sandwich on a tender biscuit.
Why you'll love this recipe
No need to roast a chicken: just head to the deli and pick up some thin-sliced chicken. McKenzie has a very delicious rotisserie-seasoned chicken breast. If your deli happens to carry McKenzie meats I highly recommend it!
And the bread to hold the sandwich all together? A tender and buttery Scallion Buttermilk Biscuit. Present these fresh, biscuit sandwiches at a luncheon, for brunch, as an appetizer, or just for yourself to enjoy while sitting out on the deck, with a cold glass of iced tea in hand.
Green Onion Buttermilk Biscuits are quick to make, and can also be made ahead of time, along with the dressing. Having these ready means the sandwiches can be assembled in a flash.
🔪 How to make Deli Chicken Sandwiches with Biscuits and Dilly Mayo
Step 1: Make the mayo dressing
Whisk together good-quality mayonnaise with celery and seasonings.
Step 2: Assemble the sandwiches
Slice the grapes in half. Split open the Scallion Buttermilk Biscuits and spread each half with mayo. Layer deli chicken, lettuce, and grapes on the biscuits to make sandwiches. Serve!
It's a delicious sandwich with fresh flavors and a nice play of textures from the tender biscuit, juicy grapes, and crunchy lettuce.
The recipe for Deli Chicken Sandwiches with Biscuits and Dilly Mayo is below, and here are more sandwiches that are pretty dang tasty!
💬 How do you like these biscuit sandwiches? Leave a comment below!
📖 Recipe
Deli Chicken Biscuit Sandwiches with Dill & Red Grapes
Ingredients
For the mayo:
- ½ cup mayonnaise (I like Hellmann's)
- 2 celery stalks, finely diced
- 5 leaves from celery stalks, finely diced
- ½ teaspoon dried dill
- ⅛ teaspoon ground white pepper
- 1 pinch salt
For the sandwiches:
- 24 red seedless grapes, washed well and dried
- 8 Scallion Buttermilk Biscuits (or other biscuits large enough for sandwiches)
- 1 small head green leaf lettuce, washed, leaves separated and blotted dry
- 16 ounces thin-sliced deli chicken breast
- Sandwich picks or toothpicks
Instructions
Mix the dressing:
- In a small bowl, whisk together the mayonnaise, diced celery, diced celery leaves, dried dill, white pepper and salt. Cover and refrigerate the dressing for 30 minutes to allow the flavors to meld. (This dressing can also be prepared in advance and refrigerated.)
Assemble the sandwiches:
- Slice each red grape in half lengthwise.
- Split a biscuit in half, and spread a teaspoon of the dressing on each half of the biscuit. Tear a lettuce leaf in half and place a half on the bottom half of the biscuit.
- Top the lettuce with 1 ounce of the chicken breast slices (fold/twist the chicken slices to fit them to the biscuit and to give them a nice presentation.)
- Place 4 or 5 grape halves on top of the chicken and then finish with the top half of the biscuit.
- Stick a sandwich pick or toothpick down through the top of the sandwich to hold everything together. Place the sandwich on a serving tray. Repeat these steps with the remaining biscuits and fillings.
- Serve the sandwiches immediately. The tray of sandwiches can also be covered with plastic wrap and refrigerated for up to 2 hours before serving.
- Makes 8 servings
Notes
- To get the recipe for the Scallion Buttermilk Biscuits, tap here.
armchairsquid
I have it on good authority that your friend Lisa enjoyed it, too. That peeper looks yummy.
Nancy Mock
We did a damn fine job on that Spring Peeper sandwich!