Homemade Chicken Salad Breadstick Sandwiches: Your New Favorite Comfort Food Lunch

Forget the same old white bread sandwich! Prepare to elevate your lunch game with these utterly delightful Chicken Salad Breadstick Sandwiches. Imagine a classic, creamy chicken salad nestled between a soft, warm, and savory breadstick, split right down the middle. It’s a culinary revelation that transforms a simple meal into an extraordinary experience, offering a unique texture and flavor that you won’t find in any ordinary sandwich.

A Journey Home and a Culinary Reunion

It’s hard to believe it’s been nearly seven months since I embarked on the journey back to the vibrant city of Pittsburgh. After spending four years in the quiet serenity of the countryside, a period that, for me, culminated in a professional dead-end, the undeniable pull of city life called me home. While I happily embrace my identity as a suburban girl, any significant life transition brings with it a wave of nostalgia and a few lingering longings.

Among the things I cherish from my time in the country are the few genuine friendships I forged – a particular challenge given how often I felt like an outsider. I also deeply miss the rustic charm of roadside farm stands and the unique character of small Mennonite markets, treasure troves where I could consistently find fresh, authentic Pennsylvania Dutch-based foods. Just the other day, I found myself reminiscing with a friend about the truly exceptional Amish potato salad I used to enjoy, a dish brimming with local tradition. It left me wondering where I might unearth such a culinary gem here in Pittsburgh – any suggestions would be incredibly welcome!

Beyond the markets, I often think of some truly exceptional local restaurants. One particular spot served the most divine corn fritters I’ve ever tasted, a recipe I’ve tirelessly attempted to recreate at home, always falling just short. Then there was a beloved local burger joint, famous for its thick, creamy milkshakes, which became a mandatory, delightful stop on my way home from Saturday shopping excursions. But above all, there was *that* local pizza place. The one that crafted the most amazing, unforgettable Chicken Salad Breadstick Sandwiches – a concept so brilliant, it changed my perception of sandwiches forever.

The Revelation of the Breadstick Sandwich Experience

The very first time I encountered the term “breadstick sandwich,” I must admit, I was utterly perplexed. My imagination conjured up images of delicate, slender breadsticks attempting to cradle a substantial filling, a notion that struck me as impractical and precarious. But then came the revelation: the “bread” wasn’t a standard thin breadstick. Instead, it was crafted from a robust, generous portion of breadstick dough, baked into a “fat” breadstick, then sliced lengthwise and generously filled. This was no ordinary sandwich bread or hoagie roll; it was something entirely novel, a genuine stroke of culinary genius that completely redefined the sandwich experience.

For someone like me, who would enthusiastically choose a dozen soft, garlicky breadsticks from a pizza place over the pizza itself, this concept was nothing short of revolutionary. The idea of transforming that perfectly soft, slightly chewy, and savory breadstick dough into the ideal foundation for a sandwich was, without exaggeration, one of the best culinary innovations I had ever heard of. It elevated the humble sandwich to an entirely new echelon of flavor and texture. And now, after countless fond memories and a dedicated effort to capture that unique taste, I’ve successfully found a way to bring this incredible creation to life in my own kitchen, allowing both you and me to savor this extraordinary delight together.

Crafting the Perfect Creamy Chicken Salad Filling

Whenever I find myself in a new city or town, my culinary compass invariably points towards local eateries, consciously steering clear of chain restaurants that offer a predictable experience. Shortly after settling back in Pittsburgh, I made it a point to poll my new coworkers for their top dining recommendations. Amidst a variety of suggestions, the intriguing phrase “breadstick sandwiches” kept resurfacing. My ears perked up instantly. Breadsticks? I love breadsticks! Even though the exact nature of these sandwiches remained a mystery, my culinary curiosity was undeniably piqued, and I was eager to investigate.

At that beloved local pizza establishment, patrons could choose from a range of fillings for their unique breadstick creations. I initially tried them a few times with their breaded chicken strips, which were quite good, but it didn’t take long for me to discover and utterly fall in love with their exceptional chicken salad version. I confess, I am incredibly particular about my chicken salad. It absolutely *must* be creamy, imbued with that comforting, familiar taste of mayonnaise – but crucially, without tasting like you’ve simply scooped a spoon directly into the mayo jar. My ideal chicken salad is also strictly free of unnecessary additions; no nuts, no dried cranberries, and certainly no grapes. These popular additions, while enjoyed by many, simply don’t align with my vision of a classic, perfect chicken salad.

What made their chicken salad truly stand out, however, was a distinct, delightful element: sweet pickle relish. This addition provided a wonderful tang and a subtle sweetness that perfectly balanced the richness of the mayonnaise and the tender texture of the chicken. It reached a point where my coworkers, intimately familiar with my predictable lunchtime craving, would simply ask, “We’re ordering lunch from the local pizza place – want anything?” My enthusiastic “Yes!” was always met with a knowing smile, as they already understood my order without me having to utter another word: my usual, the incomparable Chicken Salad Breadstick Sandwich.

Recreating the Magic in Your Own Kitchen: A Homemade Interpretation

The day before my move from the countryside, I savored my very last breadstick sandwich, a bittersweet farewell to what had become my absolute favorite lunch. Being the devoted foodie that I am, I knew it was only a matter of time before I would attempt to recreate this culinary masterpiece in the comfort of my own kitchen. This recipe, I want to emphasize, is not intended to be an exact copycat, but rather my heartfelt interpretation, built from cherished memories and a profound desire to capture that unique flavor and texture. (Oh, how I wish I had taken more detailed notes before I left that amazing pizza place!)

The undisputed key to these extraordinary sandwiches lies, of course, in the bread. For the foundation, I turned to my favorite breadstick recipe – a tried-and-true winner that consistently delivers soft, flavorful results reminiscent of those classic pizza parlor breadsticks we all adore. The crucial adaptation I made was to cut the dough into fatter, more substantial pieces, making them wide enough to be sliced open and generously filled with creamy chicken salad. The accompanying photo below provides a clear visual guide to how the unbaked dough should be scored and shaped to achieve the ideal base for these unique sandwiches.

For the glorious filling, I meticulously focused on replicating that perfect creamy, mayonnaise-based chicken salad. My recipe intentionally includes a generous amount of finely chopped onion, providing that essential satisfying crunch and a distinct savory depth that elevates the entire dish. The inclusion of sweet pickle relish is absolutely non-negotiable for achieving that authentic, tangy flavor profile I remember so fondly. While I personally adore a hearty amount of mayonnaise and plenty of onion, the wonderful aspect of homemade cooking is its inherent adaptability. If you’re not a big mayonnaise enthusiast, or prefer a milder onion flavor, please feel free to adjust the chicken salad ingredients to perfectly suit your personal taste. The fundamental, irresistible concept – a delightful creamy filling nestled within amazing, savory breadstick bread – is what truly shines through in this recipe.

Expert Tips for Success and Storing Your Homemade Breadstick Sandwiches

This recipe is thoughtfully designed to yield 6 generously sized sandwiches. If you’re going to dedicate the time and effort to baking fresh breadsticks from scratch, I firmly believe it’s worthwhile to create a batch substantial enough to enjoy over a few days or to share with a small gathering. You’ll quickly discover, as I did during my own recipe development, that one of the trickiest aspects of this recipe is effectively managing and storing any leftover bread. Freshly baked breadsticks are, undeniably, at their absolute peak of flavor and texture the very day they are made, offering a soft, airy consistency and an irresistible aroma that can, unfortunately, diminish quite rapidly, leading to a noticeable staleness.

However, I gleaned a crucial and highly effective secret from the original pizza place: they consistently toasted their breadstick sandwiches just before serving. This ingenious technique served a dual purpose – it not only warmed the delicious filling but also miraculously revitalized the bread, effectively banishing any hint of staleness and restoring that delightful, fresh-baked texture. I’ve enthusiastically adopted this method for my homemade versions, and I can assure you, it works absolute wonders! If you find yourself with leftover breadstick halves, a swift toast in the oven, a quick flash under the broiler, or even a gentle pan-fry in a skillet with a touch of melted butter will bring them back to life, rendering them perfectly ready to be filled with your exquisite chicken salad. This clever trick also makes these sandwiches an excellent candidate for meal prep, allowing you to enjoy a satisfying, gourmet grab-and-go lunch throughout your busy week, without sacrificing quality or taste.

Chicken Salad Breadstick Sandwiches

Yield:
6 sandwiches

Prep Time:
2 hours

Cook Time:
35 minutes

Total Time:
2 hours 35 minutes

Ingredients

For the Creamy Chicken Salad:

• 2 cups cooked chicken breast, shredded
• 1/2 cup sweet pickle relish
• 1/4 – 1/2 cup finely chopped onion (adjust to your preference for crunch and flavor)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 3/4 cup good quality mayonnaise (not Miracle Whip for the best flavor)
• 2 tablespoons milk
• 1 teaspoon fresh lemon juice

For the Breadstick Dough:

• 2 tablespoons granulated sugar
• 1 teaspoon salt, divided
• One 1/4-ounce package active dry yeast (approximately 2 1/2 teaspoons)
• 1 1/2 cups warm milk (between 120°F-130°F degrees for optimal yeast activation)
• 3 1/2 cups all-purpose flour
• 1 tablespoon melted butter
• 1 tablespoon grated Parmesan cheese
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder

Instructions

1. Prepare the Chicken Salad: In a large mixing bowl, combine the shredded cooked chicken, sweet pickle relish, chopped onion, garlic powder, and onion powder. Add the mayonnaise and mix thoroughly until all ingredients are well coated. Stir in the milk and fresh lemon juice until the mixture achieves a creamy consistency. If you desire an even creamier salad, a little more milk can be added. Cover and refrigerate for at least one hour to allow the flavors to meld and develop.
2. Begin Breadstick Dough Preparation: Preheat your oven to 350°F (175°C). Prepare one large baking sheet, ensuring it’s ready for the dough.
3. Mix the Dough: In another large bowl, whisk together the granulated sugar, 1/2 teaspoon of the divided salt, and the active dry yeast. Gradually whisk in the warm milk and 1 cup of the all-purpose flour until the dry ingredients are just moistened and a shaggy dough forms. Continue whisking by hand or using a stand mixer on low speed, gradually beating in the remaining 2 1/2 cups of flour until a moderately stiff dough forms. Depending on environmental humidity, you may need to add up to an extra 1/4 cup of flour if the dough remains too sticky to handle.
4. Knead and Rest: Turn the dough out onto a lightly floured surface. Knead the dough vigorously for about 4-6 minutes, or until it becomes smooth and elastic. Once kneaded, gently form it into a ball, and let the dough rest for 10 minutes, covered. This allows the gluten to relax, making it easier to roll and shape.
5. Prepare Herb & Cheese Topping: While the dough rests, in a small separate bowl, whisk together the remaining 1/2 teaspoon of salt, grated Parmesan cheese, dried oregano, garlic powder, and onion powder. Set aside.
6. Shape the Breadsticks: Brush about half of the melted butter evenly onto your prepared baking sheet. Place the rested dough on top of the buttered sheet. Roll the dough into a roughly 12×10-inch rectangle. Don’t worry if the edges aren’t perfectly straight; a rustic appearance is perfectly acceptable! Score the dough once lengthwise down the middle, then make cuts perpendicular to this line, creating 4-inch wide pieces. Crucially, do not cut all the way through the dough; these are just marks to guide your cutting later, keeping the dough intact as one large piece for baking. You should end up with 2 rows of 3 potential pieces. (Refer to the photo in the blog post for a visual guide on scoring.)
7. Bake the Breadsticks: Brush the top of the scored dough with the remaining melted butter. Generously sprinkle the prepared Parmesan cheese and herb mixture over the entire surface. Bake for 20-25 minutes, or until the breadsticks are puffed up, beautifully golden brown, and cooked through. Remove from the oven and allow them to cool slightly on the baking sheet. If you plan to serve them immediately, leave the oven on for the toasting step.
8. Assemble and Serve (Immediate): Once the baked dough is cool enough to handle, carefully cut completely through the scored marks to separate the individual breadstick pieces. Then, using a serrated knife, slice each breadstick piece horizontally in half, creating pockets perfect for your filling, much like a hoagie roll. If serving right away, place each split breadstick piece, cut-side up, back onto the baking sheet. Bake for another 10 minutes, or until they are lightly toasted and warmed through. This step is key for reviving the breadstick’s texture. Let them cool for 5 minutes. Then, generously fill each toasted breadstick half with a piece of fresh lettuce, a slice of tomato (optional, but adds freshness), and a substantial scoop of your prepared chicken salad. Serve immediately for the best, most satisfying experience.
9. Storage and Reheating (Later): If you’re not serving the breadstick sandwiches immediately, allow the baked breadstick pieces to cool completely after baking (from step 7). Once cooled, store them in an airtight container at room temperature for up to 2 days. When ready to serve, toasting is absolutely essential for reviving their wonderful texture and preventing staleness. Toast each breadstick half either in a preheated 350°F (175°C) oven for about 10 minutes, briefly under a broiler (watching carefully to prevent burning), or in a skillet with a little melted butter until warmed and lightly crispy. Once toasted, fill with your chilled chicken salad and any desired garnishes.

Notes

Feel free to adjust the chicken salad recipe to your liking. For instance, you can even substitute some Greek yogurt for part of the mayonnaise if you prefer a lighter or tangier profile without sacrificing creaminess.

Breadsticks are truly at their best when eaten the day they are made, as their soft texture can quickly become stale. However, as noted in the instructions, toasting any leftover bread pieces before assembly will effectively refresh them and restore their wonderful, almost-freshly-baked texture.

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Source: Bread adapted from my Pizza Hut-Style breadsticks

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