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    Home » Recipes » Sandwiches

    Deli Chicken Sandwiches with Biscuits and Dilly Mayo

    By Nancy Mock June 18, 2019 Updated January 30, 2022 2 Comments

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    Sandwich with biscuit and lettuce

    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.

    chicken biscuit sandwich
    → Jump to Recipe

    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.

    array of gourmet cheese and meats

    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. 

    Deli meats on a table

    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"!

    Sandwich with greens on a plate

    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.

    Sandwich with meat and lettuce

    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!

    Black board with baked biscuits

    And the bread to hold the sandwich all together? A tender and buttery Green Onion 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. 

    Red grapes in strainer

    🔪 How to make Deli Chicken Sandwiches with Biscuits and Dilly Mayo

    Step 1: Make the mayo dressing

    Mayonnaise with dill

    Whisk together good-quality mayonnaise with celery and seasonings.

    Step 2: Assemble the sandwiches

    deli chicken on a biscuit with grapes

    Slice the grapes in half. Split open the Green Onion 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.

    Biscuit sandwich on a plate

    The recipe for Deli Chicken Sandwiches with Biscuits and Dilly Mayo is below, and here are more sandwiches that are pretty dang tasty!

    Ham and Cheese Toasties
    A delicious, grilled sandwich that's the best for late-night noshing or a midday snack. This recipe for Ham and Cheese Toasties was inspired by a pub lunch in Limerick, Ireland, a Delectable Destination.
    Take me there
    Grilled sandwich with chips on plate.
    Cold Corned Beef and Cabbage Sandwiches
    Get the flavors of a favorite American-Irish dinner in a sandwich. Cold Corned Beef and Cabbage Sandwiches are made with tangy cole slaw and soft potato rolls.
    Take me there
    Corned beef sandwiches with slaw on rolls.
    BLTs with Garlic Aioli
    The classic sandwich combo of bacon, lettuce, and tomato gets an upgrade! BLTs with Garlic Aioli are even more delicious than the original.
    Take me there
    White bread sandwich with tomato and lettuce in a hand

    💬 How do you like these biscuit sandwiches? Leave a comment below!

    Sandwich with meat and lettuce

    Deli Chicken Biscuit Sandwiches with Dill & Red Grapes

    Nancy Mock
    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.
    5 from 2 votes. Tap stars to vote
    Print it! Pin This Recipe
    Prep Time 25 mins
    Dressing Chilling Time 30 mins
    Total Time 25 mins
    Course Appetizer, Dinner, Lunch, Sandiwches
    Servings 8 servings

    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 Green Onion 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.

    Nutrition

    Serving: 1servingCalories: 275kcalCarbohydrates: 17gProtein: 14gFat: 16gSaturated Fat: 2gCholesterol: 42mgSodium: 428mgPotassium: 386mgFiber: 1gSugar: 3gVitamin A: 3370IUVitamin C: 5.3mgCalcium: 34mgIron: 1.6mg
    Tried this recipe?Leave a comment, tell me what you think!

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      Cold Corned Beef and Cabbage Sandwiches
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    Reader Interactions

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      Recipe Rating




    1. armchairsquid

      June 22, 2017 at 11:04 pm

      I have it on good authority that your friend Lisa enjoyed it, too. That peeper looks yummy.

      Reply
      • Nancy Mock

        June 25, 2017 at 10:32 am

        We did a damn fine job on that Spring Peeper sandwich!

        Reply

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