By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 4
133 cal · 15 min
Chicken Sandwiches with Pickled Vegetables and Cabbage Slaw
Recipe GLPR07f8c3ed1a0b41
Crispy breaded chicken breast layered with tangy pickled vegetable-infused mayonnaise and fresh shredded cabbage tossed in brine, all nestled in crusty bread. A satisfying sandwich that balances crunch, creaminess, and bright, zesty flavors.
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Ingredients
100 g White cabbage, finely shredded
50 g Giardiniera (pickled vegetable mix), roughly chopped
Giardiniera pickling liquid
50 g Mayonnaise
2 rolls or 4 slices Crusty rolls or thick slices of bloomer bread
1 Garlic and parmesan breaded chicken breast (cooked)
Salt and pepper to taste
Directions
In a bowl, combine the shredded white cabbage with a small splash of the giardiniera pickling liquid. Using your hands, gently massage the liquid into the cabbage to soften it slightly. Season with a pinch of salt and pepper. Set aside.
Finely chop the giardiniera vegetables. In another small bowl, mix the chopped giardiniera with the mayonnaise, adding another splash of the pickling liquid. Stir well to combine and season with salt and pepper to your taste.
Slice the cooked breaded chicken breast into even strips or pieces.
Lightly split and open your crusty rolls or lay out thick bread slices. Spread a layer of the giardiniera mayonnaise on both inside surfaces of the bread.
Layer the sliced chicken breast onto the bread, then add another thin spread of the giardiniera mayonnaise on top of the chicken.
Top with a generous handful of the seasoned cabbage slaw. Close the sandwich and serve immediately.
Comments
Giardiniera is the catch: most Charlotte chains carry it, but Harris Teeter and Food Lion stock it inconsistently, and a dedicated Italian market may be your reliable option. The 15-minute claim ignores chicken-cooking time—budget 20-25 minutes total if you're poaching or pan-searing from raw, or start with rotisserie chicken to hit the window. Cost per serving runs $2.50-3.50 depending on chicken quality and giardiniera brand, which is reasonable for a weeknight lunch. The dish reheats poorly (bread gets soggy), so this is a same-day, same-meal recipe, and the slaw's crispness fades after a few hours, making it best eaten fresh.
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