About five years ago I met James’s mom over a tray of pressed picnic sandwiches. He’d spent months telling me about his mother’s cooking — her arroz con pollo, the exact canned tomatoes she used in her spaghetti sauce, and the legendary party spreads she put together. So when he invited me to her Labor Day barbecue during the awkward early stage of our relationship, I was both excited and nervous.
I wanted to bring something that wouldn’t get lost among the crowd of spectacular dishes and that I couldn’t mess up. Potato salad felt too ordinary and likely redundant. Instead I made pressed picnic sandwiches — not ordinary sandwiches, but bold, layered loaves packed tight and sliced into perfect party portions.
I sliced the tops off ciabatta loaves, hollowed the bottoms slightly, layered flavorful fillings, wrapped them tightly, and weighed them down to press. At the barbecue, everyone gathered around the tray and the sandwiches vanished within minutes. The praise I received turned a stressful introduction into an evening where I felt welcomed and at ease. Since then, picnic sandwiches have become my go-to crowd-pleaser.
These Chicken Bacon Pressed Picnic Sandwiches with Raspberry Honey Mustard are a recent favorite. They’re easy to assemble, customizable, travel well, can be made ahead, and always disappear quickly. The star is the raspberry honey mustard — just whisk raspberry preserves with honey mustard for a condiment that’s sweet, tangy, and sharp. It elevates rotisserie chicken, crispy bacon, sharp cheddar, thin red onion, and fresh baby spinach tucked into a slightly hollowed crusty loaf.
Though they’re called picnic sandwiches, they work for any gathering: backyard barbecues, potlucks, beach lunches, or even meeting the parents. Make them ahead, press them overnight for the best flavor melding, slice into small servings, and serve at room temperature with extra raspberry honey mustard on the side.
Chicken Bacon Pressed Picnic Sandwiches with Raspberry Honey Mustard
5 Stars
5 from 2 reviews
- Author: Morgan
- Total Time: 20 minutes
- Yield: 16 sandwiches 1x
Ingredients
Units
Scale
- 2 loaves sesame semolina, unsliced
- ½ cup honey mustard
- ½ cup raspberry preserves
- 1½ to 2 pounds shredded rotisserie chicken
- 1 pound bacon, cooked
- 1 pound sliced extra-sharp cheddar cheese
- ½ small red onion, thinly sliced
- 4 large handfuls baby spinach
Instructions
- Slice the very top off each loaf. You want to remove only the top crust so the bottom can be hollowed and filled.
- Cut around the inside edge of the bottom halves without cutting through the crust, then remove most of the soft interior to create a shallow cavity.
- Whisk together the honey mustard and raspberry preserves. Spread a generous layer of the raspberry honey mustard on the bottom pieces. Reserve extra for serving.
- Layer the shredded chicken over the mustard, then add bacon, cheddar, red onion, and baby spinach in that order, pressing down as you layer to fit as much filling as possible.
- Replace the tops, wrap each loaf very tightly in plastic wrap, and refrigerate. Place heavy objects on top to press the sandwiches — cast iron skillets, heavy books, or weights on a baking sheet. Aim for firm pressure; less will still work.
- Let the sandwiches rest and flavors meld overnight, or at least 4 hours.
- Unwrap and slice each loaf into small servings (about 8 pieces per loaf). Allow to come to room temperature and serve with the remaining raspberry honey mustard.
Notes
This recipe yields party-sized portions. Halve the ingredients to make a single loaf if you need fewer servings.
- Prep Time: 20 mins
