These Chicken Apple Sandwiches are warm, melty, and full of flavor. Made with shredded chicken, crisp Granny Smith apples, and creamy cheese, they’re a quick and satisfying meal perfect for busy weeknights or easy lunches.

Why You’ll Love This Recipe

This recipe combines convenience, taste, and texture in one sandwich.

Quick and easy: Uses pre-cooked chicken for a fast meal.
Kid-friendly: The sweet-tart apples pair perfectly with creamy cheese.
Great textures: Buttery bread, tender chicken, and slightly crisp apples.
Flexible: You can change the bread or cheese to your preference.
Portable: Perfect for school, work, or reheating for leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 tablespoons salted butter, softened
8 slices of bread (sourdough, multigrain, or sandwich bread)
2 cups cooked shredded chicken
4 ounces cream cheese, thinly sliced or spreadable
1 Granny Smith apple, peeled, cored, and thinly sliced
Optional: pinch of salt and pepper

Directions

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Spread 3 tablespoons of softened butter evenly over one side of each of the 8 slices of bread.
Place 4 slices butter-side down on the prepared baking sheet. Divide 2 cups of shredded chicken evenly on top.
Layer 4 ounces of cream cheese over the chicken, then add thin slices of the Granny Smith apple.
- If using spreadable cream cheese, spread about 1 tablespoon per sandwich on the top slices before baking.
Top each sandwich with the remaining 4 slices of bread, butter-side up. Bake for 10 minutes, then carefully flip the sandwiches and bake another 8 to 10 minutes until the bread is golden and the filling is warm.
Let the sandwiches rest for 1 minute before slicing in half and serving warm.

Servings and timing

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4 sandwiches

Variations

Swap the cheese: Havarti, sharp cheddar, or provolone work well.
Add greens: Layer baby spinach or arugula before baking.
Try different apples: Honeycrisp or Pink Lady apples are good alternatives.
Add heat: Spread a thin layer of chipotle mayo or hot honey for a spicy-sweet twist.
Gluten-free: Use sturdy gluten-free bread.
Herbs: Sprinkle thyme or rosemary over the chicken before baking.

Storage/Reheating

Fridge: Store in an airtight container for up to 3 days.
Reheat: Use a skillet or toaster oven to restore crispiness. Microwave will soften the bread.
Freezing: Not recommended for the assembled sandwich, as apples may become too soft. You can freeze shredded chicken separately.

FAQs

Can I use canned chicken?

Yes, drain it well and shred it before using.

What other apples can I use?

Honeycrisp, Pink Lady, or Fuji apples are excellent substitutes.

Can I cook these in a skillet instead of the oven?

Yes, cook over medium heat and flip carefully until the bread is golden and the cheese melts.

Can I add sauces?

Yes, honey mustard, pesto, or chipotle mayo complement the flavors well.

Do these sandwiches pack well for lunch?

Yes, store in an insulated lunchbox. Consider keeping apple slices separate for extra crispness.

Can I make these dairy-free?

Yes, substitute vegan cream cheese and plant-based butter.

Can I use leftover cooked chicken?

Yes, it works perfectly.

Can I prepare these ahead of time?

Yes, assemble the sandwiches and bake just before serving.

How thin should the apple slices be?

Approximately 1/8 inch thick for tender but slightly crisp texture.

Can I make them open-faced?

Yes, place toppings on one slice of bread and toast until golden.

Conclusion

These Chicken Apple Sandwiches are quick, flavorful, and versatile. Perfect for weeknight dinners, easy lunches, or reheating as leftovers, they are a reliable recipe that delivers a comforting, melty, and slightly sweet sandwich every time.